Re: Sushi
On Feb 15, 2007, at 1:28 PM, Jordan Hayes wrote:
what would be “the” American food?
Well, the US is a big place, so it’s not hard to find regional
cuisines. They spread like the population does (it’s not hard to find Buffalo Wings in Florida), but there are the chowders in coastal New England, BBQ (both dry and wet) in the south and midwest, Cajun & Creole in (what’s left of) Louisiana, Alice Waters’ “California Cuisine”, “Soul Food” in the south, Tex-mex and other fusions (like Floribbean). There’s also particular items that are known for being from the
region: Pennsylvania Dutch scrapple, Pacific Northwest cedar plank salmon, Philly cheese-steaks, aforementioned Buffalo Wings, “American Chinese” like Chop Suey, Chicago deep-dish pizza, Maryland crabcakes. Each of these things, I think, stand alone as opposed to having simply been imported from somewhere else.
Don’t forget those two iconic products of New Haven: non-Chicago- style American pizza and the hamburger!
Doug