One Cuisine for Life

[Peter Harris]

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Ethiopian ftw.

I almost believe they are indeed God's chosen people.

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waiting for you to show up buddy and cry ETHIOPIA FTW [img]/images/graemlins/laugh.gif[/img]

[Greenfield]

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German or English would get my vote.

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That's a joke, right?

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no

[Peter Harris]

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seriously tho, I know it didnt start in america, but just like pizza, what it has become is definitely american

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I think the Italians would beg to differ. Although I imagine an Italian's response to a deep pan cheese pizza will be horror.

[KJS]

This is the interesting part of the discussion. That some people understand the depth of what it would mean to eat a cetain cuisine every meal but don't understand the same point about another cuisine. Whereas if you were a native of that country you would not feel like you needed to eat outside your cuisine because it provided everything you sought in food.

For instance, is there an inherent reason why Italian is more diverse than Japanese? In my opinion, they both have a wide range of options but what options are made available in American and W. Europe are just a slice. So you say things like "eat sushi every meal" but imply that Italian is so much more.

Ask someone who lives in rural Japan if they eat sushi every meal and see what they say. But I bet they eat Japanese every day and enjoy it and don't feel like they need more.

The reason I picked what I did is because I imagined that these were cuisines that actually do have people who eat them exclusively. If you go to the outlying parts of these nations you will meet people who would not consider eating food from other nations. They have enough diversity in their own cuisine that they are satisfied and they enjoy what they are experiencing. (That is why Chinese was a such a big ovesight).

Those of us in places like America and Britain, which are a melting pot for world culture and cuisine experience food quite differently. We get a diversity of cuisines but a limited choice within that cuisine.

So we approach the question armed with out experience of a cuisine based on the restaurants in our countries, instead of knowledge of the cuisine as a whole. That is going to give a whole different set of results.

KJS