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