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"Losing"? More like long gone. Only socialists prepare their own food. Real capitalists buy everything pre-made in restaurants and support the economy. Waiters, cooks, greeters, managers, all depend on those who dine out.Originally Posted by javyn
recently did a book based on them that is No. 1 on my TBR list called "Food of a Younger Land." for real culinary historians, also try to find a copy of Charles Ranhofer's "The Epicurean." This is an amazing lost treasure ... published in the US 20 years before Escoffier, it is actually more complete and with a distinctly american slant ... his corn soup Mendocino is what Jeremiah Tower credits with starting the New American Cooking movement.
i really think those who argue that america never had a culinary culture really need to spend a little more time reading older cookbooks. The first place I would recommend starting is Sheila Hibbens "American Regional Cooking." and then pick up Clementine Paddleford "How America Eats." Those were both published in the '40s/'50s (going off the top of my head here), just as post-war mobility and "scientific cooking" were diminishing the importance of traditional cooking in the US. Almost every region has its own particular culinary historian. There was some absolutely fascinating stuff published by the WPA during the Depression, in their regional histories. Mark Kurlansky ("Cod") recently did a book based on them that is No. 1 on my TBR list called "Food of a Younger Land." for real culinary historians, also try to find a copy of Charles Ranhofer's "The Epicurean." This is an amazing lost treasure ... published in the US 20 years before Escoffier, it is actually more complete and with a distinctly american slant ... his corn soup Mendocino is what Jeremiah Tower credits with starting the New American Cooking movement.Originally Posted by foodguy
as was discussed earlier ... if you're going to apply that criteria to american cuisine, you have to do it to others as well, which means Italian, French and Spanish with no tomatoes, squash, beans or peppers, among other things. you can't pretend that cuisines are static any more than you can pretend that cultures are.Originally Posted by foodguy
Barbecue.Originally Posted by JesseJB
as was discussed earlier ... if you're going to apply that criteria to american cuisine, you have to do it to others as well, which means Italian, French and Spanish with no tomatoes, squash, beans or peppers, among other things. you can't pretend that cuisines are static any more than you can pretend that cultures are.Originally Posted by foodguy
as was discussed earlier ... if you're going to apply that criteria to american cuisine, you have to do it to others as well, which means Italian, French and Spanish with no tomatoes, squash, beans or peppers, among other things. you can't pretend that cuisines are static any more than you can pretend that cultures are.Originally Posted by foodguy
Name some cuisines that are "American" and weren't really inspired by a culture that migrated to that particular region of America.Originally Posted by Hombre Secreto
it's reductive only if you choose to make it reductive. i'm saying that if you only consider american cuisine as dishes that are not influenced by other cultures, you have to do the same with european cuisines. and that means defining them as what existed before the columbian exchange. if, on the other hand, you are willing to accept that all cuisines have borrowed from other cultures over the course of history ... then the OP's point is invalid.Originally Posted by foodguy
Isnt this one of the wonderful things about America? I just spent three weeks in Kenya where all the food was boringly homogeneous. Every family within 300 miles cooked the same 10-12 dishes every week. No one ever surprised us with a lasagna or had stir fry night. On any given night you can walk down the street in my Midwestern neighborhood and smell dishes being cooked from dozens of different countries/regions/cultures. I love being an American plagiarist cook and am not particularly upset that America only has BBQ as its one unique and native style. I dont actually disagree with you, btw.Originally Posted by Wallcloud
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