Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Cuisine of the Thirteen Colonies
Where Americans had a historic disdain for the refineries of French cooking, that opinion, at least in a small part, began to change with the American alliance with the French. In the first American publication of Hannah Glasse's "Art of Cookery Made Easy", insults aimed at French dishes disappeared. A number of Bostonians even attempted to cook French cuisine for their French allies, sometimes with comedic results when entire frogs were put into soups rather than just their legs. Nonetheless, the alliance supported a friendship with France that later resulted in a large migration of French cooks and chefs to America during the French Revolution.