Everything. Hamburgers, hot-dogs, mac and cheese, everything.
/johnny
Yahoo concurs:
http://news.yahoo.com/who-knew/american-food-the-foreign-origins-of-many-u-s-favorites-29306821.html
A funny coincidence of an article to come across 5 minutes after this thread.
Corn on the cob?
Pit cooked barbecue in every variety and in all its glory is utterly American, with the earliest renditions from the Virginia and Carolina colonies being introduced to the English by natives. The early sauce, which has morphed considerably region by region due to availability of ingredients and the suitability of differing lovestock, began as the Elizabethan “catsup,” which was herbs and spices occasionally with mushrooms in vinegar. Only eastern NC style remains anywhere near this early origin, with pork because pigs were well suited to forage in a forest seemingly without end. Other foods with a similar provenance would be cornbread and grits.
I’ve said before that Thanksgiving Dinner should authentically be barbecue, it’s as American as you get, with just stray touches of Europe here and there, that have been so thoroughly fused and modified that they’ve become unique to place as well.
I dunno about that. A chinese man once told me there is nothing chinese about american chinese food and that it was invented in new york city by a jewish man.
Then there is the “ruben sandwich”...invented in omaha nebraska.