tag:blogger.com,1999:blog-3930710315732568255.post1812978360794895118..comments2024-02-01T09:24:06.521-06:00Comments on The Karmic Kitchen: As American as.....?Big Shamuhttp://www.blogger.com/profile/15297361034783510191noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3930710315732568255.post-90050526834424701042008-03-01T09:42:00.000-06:002008-03-01T09:42:00.000-06:00Jon, I know just how you feel about the wealth of ...Jon, I know just how you feel about the wealth of ethnic cuisine choices. Growing up in the DC metro area and having the amazing luck of choosing from plethora of new and exciting food adventures is something I cherish.Big Shamuhttps://www.blogger.com/profile/15297361034783510191noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-52337567182097405292008-03-01T09:29:00.000-06:002008-03-01T09:29:00.000-06:00Troll I totally agree that the pressures of isolat...Troll I totally agree that the pressures of isolation and shortages had some influence on our national cuisine. But as much as the millions of immigrants that stepped foot on these shores and continue to arrive daily? <BR/><BR/>You did use a word that I think is even more important to American cuisine and that's adaptability. Taking a piece of beef that few use, cooking it in a way that makes it just as palatable as if it were a more expensive cut and have it become popular enough that people copy it and serve it commercially. Think fajitas. Adaptability will get you through food rationing, crop failures or geographic isolation.<BR/><BR/>Making lemonade out of lemons. It's the American way!Big Shamuhttps://www.blogger.com/profile/15297361034783510191noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-23662742617295996172008-03-01T09:01:00.000-06:002008-03-01T09:01:00.000-06:00Great article Shamu, makes me glad to be living in...Great article Shamu, makes me glad to be living in NYC as I can sample so many different country's cuisines without having to travel outside of city lines.<BR/><BR/>I am all for ethnic cuisines being a part of the American landscape. Everyone who is here is a descendant of someone who came from somewhere else.Jonhttps://www.blogger.com/profile/06474944315017412336noreply@blogger.comtag:blogger.com,1999:blog-3930710315732568255.post-52810105942803899782008-03-01T08:27:00.000-06:002008-03-01T08:27:00.000-06:00Interesting. The migration of peoples, travel, and...Interesting. The migration of peoples, travel, and the migration of ingredients has had an impact on the cuisine of MOST Nations, including the 3 you cite, Germany, Italy and France. Was that impact more pronounced on American cuisine? Perhaps.<BR/><BR/>But it's worth mentioning that several regional American cuisines were borne out of pressures, isolation, and shortage.<BR/><BR/>Amish ( yummy) and Mormon (blech) cooking styles borne out of largely self-imposed isolation.<BR/><BR/>Southern (yummy but deadly) including barbecue borne out of war-imposed shortage and poverty.<BR/>And adapted from a cuisine that had been formerly the province of slaves.<BR/><BR/>Southwestern (true southwestern) borne out of geographic isolation, ingredient poverty and pressured by climate.<BR/><BR/><BR/>One could say a LACK of immigration of both people and ingredients spurs cooking creativity at times.hhttps://www.blogger.com/profile/04341805107057968097noreply@blogger.com