My American restaurant in Paris
Something got me thinking about last weekend's discussion of exporting American food (maybe because it's the weekend again), and I realized I had been too busy at the time posting photos of McDonald's in Italy to put in my two cents. Then we had already moved on to something else.
But it's not too late. I think we can do better than just saying there is no American cuisine -- that it's just a hodge podge of regional dishes influenced by the Old Country. True, but it's also true that there are some foods that will appear on Chez Elizabeth's menu when I open my restaurant in Paris that seem American to me, even if other countries have similar dishes.
I remember my mother-in-law telling me that they housed an exchange student from France one school year. Every time they served served him corn on the cob he would say, "Pour les cochons." So corn on the cob would definitely be on the menu to prove that it isn't just food for the pigs.
Other foods, just off the top of my head:...
* Big steamed shrimp served chilled with a high-class seafood sauce
* Fried chicken. It isn't just a southern dish, and really well done fried chicken is food for the gods.
* A thick, juicy New York strip steak with a baked potato and sour cream
* Pork barbecue, of course
* Cobb salad
* A jellied salad with fruit in it
* Crab cakes or steamed crabs
* Catfish
* Pies: apple, lemon meringue, cherry, with a crust made with shortening, not butter
* Or chocolate chip cookies and big glasses of milk for dessert
When I have more time after the holidays, I'm going to get serious about this post and go through some of my old cookbooks, before sushi became more American than pizza and before every grocery store carried ingredients like masa harina.
Comments
A large refreshing glass of lemonade would be a possible addition. And, some nice American ice cream for that apple pie.
Posted by: Regina | December 22, 2007 2:58 PM
When I lived in Wales, the American foods that I could never find were milkshakes, fried chicken and drinks with ice.
Posted by: fairfax | December 22, 2007 3:45 PM
If you have a copy, a perusal of James Beard's American Cookery might be interesting. It's a fun cookbook to read.
Posted by: Hal Laurent | December 22, 2007 5:30 PM
When I lived in Wales, the American foods that I could never find were milkshakes, fried chicken and drinks with ice.
The British are indeed parsimonious with ice. Perhaps their freezers are made by Lucas. (If necessary, ask your local British car nut to explain the joke).
Posted by: Hal Laurent | December 22, 2007 8:32 PM
Come to Kentucky and try a Hot Brown. Also, they may be elsewhere, but I'd never had fried banana peppers until I moved here.
I love these suggestions, and in honor of them, the Thursday Night Special, which is State Foods, will feature Kentucky dishes opening week.
However, the main menu has to be foods that may have started in one region, but have become so popular they are everywhere in the US, with many states offering their own variation.
Posted by: Clarissa | December 22, 2007 9:58 PM
Ohhh...the response to the Hot Brown has offered some clarity. Although many dishes likely maintain their roots from other cultures, this discussion immediately brings the following to mind. Those with culinary educations may counter, but...
1) Clam chowder - New England, Manhattan, North Carolina, Rhode Island. To be honest, Wikipedia introduced me to the fact that there's a N. Carolina version. I just think of She-Crab soup when I think of the Carolinas. This blog makes you smarter, too!
2) Trucker breakfast - scrambled eggs, two slices of toast and a protein (would you like bacon or sausage patties with that?). My German colleagues always made fun of this.
3) Peanut butter - ever meet a Brit who likes peanut butter? Not me! Add some slices of banana al la Elvis and really freak some foreigners out. Put it on matzo for Passover, on apples, fix cracks in plaster, etc.
4) Hominy - tons of preparations/variations - cornbread, grits, etc.
5) High Fructose Corn Syrup - Delicious!!! Come and get it!
Posted by: SGI | December 23, 2007 8:51 AM
Kraft macaroni 'n cheez. Not the Deluxe with the delicious can of trans-fat Hell. The cheap box with the iridescent orange cheez sauce or even the generic store brand. With sliced hotdogs. And ketchup. And hot sauce. Mmmm, smells like college.
As an aside, when I worked in the Virgin Islands, the Governor told me that macaroni and cheese was a VI invention. Indeed.
Posted by: Bobby Lovetron | December 27, 2007 3:36 PM
Add bison (buffalo) meat to your list - any dish you can come up with since it is a true blood American (North American) mammal.
Posted by: Eric | December 27, 2007 8:41 PM