foodguy
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of course i would. but i also think that's true of other cuisines as well. remember, the original point was that america didn't have true cuisines. even if you want to put a 150-year time limit on it, i would point to low country cuisine in south carolina, southern cuisine, new orleans, also the separate but related cuisine of northern louisiana, the various "mexican" cuisines of the southwest, the cuisines of new england, the various barbecues of the american south and west.
borrowing is what cultures do. can you imagine france without couscous?
borrowing is what cultures do. can you imagine france without couscous?