Ah, yes. The Spice Road and capitalism/free trade had NOTHING to do with this.
“She points out the Italians, who brought us garlic, were initially “considered a separate race of people that were damaging to the climate of our country.”
Ha. Didn’t Mr. Potter say something about “garlic eaters” to George Bailey? We watch that movie on Christmas Eve every year.
Food is something that is often accepted in this country before we accept the immigrants themselves. ... We happily buy hummus in our grocery store, but in the meantime, they were going to ban Muslims from entering this country.”
Oh, p#ss off!
When did “muslim” become an ethnicity?
Ever heard of an ethnic Christian?
Hummus doesn't explode on its own.
I had a terrific original meal of the late 1700’s at some restaurant on the grounds of Williamsburg, VA 20 years ago.
Wish I could recall what it was hut, it was delicious and fascinating the foods and spices used.
Want to go back again and have some fun.
Unless I missed it, the article never lists the “eight flavors.”
Sirracha? How many American recipes call for that, or curry powder, for that matter?
OTOH, paprika, bay leaves, garlic ( and no, the Italians weren't the ONLY people who cooked with that! ), nutmeg, allspice, and quite a few other spices I can think of, were used in American dishes from early on in the nation's dishes and still are.
Revisionist history and now, NOW revisionist FOOD?
“We happily buy hummus in our grocery store, but in the meantime, they were going to ban Muslims from entering this country.”
Hummus doesn’t shout allah akbar while hacking or shooting you to death. It doesn’t demand sharia law on our soil. It doesn’t demand we bow our culture to theirs.
Idiot moron libtard elitist sitting in your ivory tower making “food”.
Just thought you should know.. :-)
Not sure this batty lefty really knows much about being a cook. There are many, MANY more flavors as staples in my itty bitty kitchen and most of them aren’t assigned to a specific ethnic food. I just throw in what sounds good today.
And really, the lefties gotta throw the mahommadans into everything. Hummus is rebranded bean dip. My bean dip usually comes from whatever leftover beans are in the fridge. Even if its a pea.
Fuzzy headed lib.
That's what you get from drinking too much
Any writeup about the alleged “definitive” American Cuisine that does not mention grits, biscuits, or bacon, is full of baloney.
These people have never eaten at Cracker Barrel.
Ugh, pepper. I was at a Christmas party last year, trying to talk to someone and finding myself becoming hoarse and having difficulty breathing. I couldn't figure out why until I finally found a pepper grinder nearby on the table. Once I moved it, I was fine.
I'm certain a bite of that black pepper cake would kill me.
I question sriracha as an "enduring flavor. It may have a lot of mentions in recent years, but that would be true of any fad item. To be enduring, it has to have a history of common use--which I don't think sriracha does.
No salt and too much SJW wrapped into this. Things created in 1980 don’t qualify as defining American Cuisine historically in my opinion (and I know what opinions are worth).
Where’s the bay leaf? Where’s the red crab boil? Nothing from a gumbo or a chowder? How about tomato flavoring/catsup/ketchup? No mustard? How is MSG a flavor and not a flavor enhancer?
I haven't had a good moose face in years. I prefer it deep-fried. Seriously, I remember reading somewhere that it was Michelle O's favorite dish. You know what they say: You are what you eat.
Around 6 months ago in my local supermarket here in Queens, NY, in a neighborhood of now mostly spanish and chinese, was an entire pig's head in with the normal pork products. The neighborhood, which I've for just around 2 years, has come a long way over the decades when it was largely Italian.
As an aside, there is a street a block away named "Justice". Found out a couple months ago it was named after Justice Scalia who grew up here in the 50s.
I stewed a moose once that bit my sister.
In all honesty it was a nasti dish.
Just ordered a sample of her book for Kindle!
I love books on spices and old recipes!
Maybe the writer would understand the concept a little better if it was explained this way.....
If you take a large cauldron of soup and add a little garlic or a little chili powder it becomes a little spicier or a little more flavorful type of soup but it is still soup.
If you take a large cauldron of soup and add enormous amounts of chili powder and garlic it becomes a paste. It is no longer a soup. You could still eat it but you would need to spread it or dip things into it.
If you take a large cauldron of soup and add some feces it is no longer even edible.