> I was ready to go to blows over how my home in Appalachia is home to a true food culture that is unique as far as US contributions go. Then the author mentioned BBQ so I guess they get a pass. People always seem to forget us but we really do have a unique food culture that treasures food and time together.
It would make sense - in general the south has the majority of our home grown American food culture and contriubtions. They essentially consist of:
1. Southern & Soul Food
2. BBQ
3. Cajun & Creole
I can't speak to specfically Appalachia - as unlike the others - it has stayed more fixed to the region and most haven't tried it, but I could see it also being the case.
Following that category, the next largest asset in american food culture is the diversity of foods you can have, all of good quality (from people who know how to cook it). This is enormous, and not something you find it most other places abroad. You will find some varieties, but nothing like what you can see in an equivalently sized large or small city in the US. The only reason it'd rank after is that it's generally not new food contributions / culture - it's more a benefit for the eater to "eat abroad" while at home.
Every time I'm in California I despair over the utter lack of southern barbecue. Y'all've got great Asian and Mexican food, but you're missing such a quintessential staple of the human culinary experience. There's nothing like a good fatty barbecue brisket.
The south has so much good food, and it's starting to garner increasing recognition. Michelin is announcing which Atlanta-area restaurants get stars in late October. I've dined a lot in LA and New York, and honestly the south has been overlooked.
It would make sense - in general the south has the majority of our home grown American food culture and contriubtions. They essentially consist of:
1. Southern & Soul Food
2. BBQ
3. Cajun & Creole
I can't speak to specfically Appalachia - as unlike the others - it has stayed more fixed to the region and most haven't tried it, but I could see it also being the case.
Following that category, the next largest asset in american food culture is the diversity of foods you can have, all of good quality (from people who know how to cook it). This is enormous, and not something you find it most other places abroad. You will find some varieties, but nothing like what you can see in an equivalently sized large or small city in the US. The only reason it'd rank after is that it's generally not new food contributions / culture - it's more a benefit for the eater to "eat abroad" while at home.