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Pastimes : Emeril Lagasse: Rethinking American Cuisine
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To: brent gephart who wrote (1)11/18/1998 1:23:00 AM
From: Druss  Read Replies (2) of 33
 
Brent--In regard to your question about American cuisine:
I see American cuisine often represented as being McDonalds or some such but no one really looks at what it really is.
We have New England clam chowders and various sea food dishes that range from heavily spiced to simple dishes stressing the featured ingrediants (such as clams or lobsters). There is a wide variety of Cajun style dishes including recent developments like blackened fish. Americans likely have the greatest barbeques in the world and some of these are very serious meals. There is Southwest cuisine now and Tex-Mex.
The whole country has a great tradition of deserts particularly in pies, cookies, and cakes. Pumpkin pie, Key Lime Pie, and Pecan Pie are some excellent examples.
France, Italy, China, and other countries with great traditions of cooking have regional traditions and trends. It is no different in America. we just don't get much credit for it because of the focus placed on bulk and fast foods. No one portrays Top Ramen as a scandal for Indonesia or Thailand but this style of noodles are some of the most commonly eaten fast foods in those countries. And they have been successfully exported (and to us).
We have some superb foods in this country and they were created by some wonderful cooks.
All the Best
Druss
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