SC - Re: US bars UK

[Vincent Cuenca]

>
>It does seem to be the case that Americans have something of an
>inferiority complex about our food,

We do, and that's why we keep trying to come up with new ways to showcase 
new foods and combinations.  Who else but Americans would come up with the 
idea of combining Chinese and Cuban/Dominican food?  (Check out Bayamon in 
Greenwich Village, if they're still around) Fried rice and tostones!  
WooHoo!  And there's the whole "American Eclectic" and "New American" styles 
that are appearing.  We take certain culinary repertoires and apply them to 
the resources available.  I remember a "Saveur" article about two years ago, 
talking about the original Delmonico's, and referring to Charles Dickens' 
first horrified reactions to American food.  Among other things, he was 
faced with "a huge tureen of oysters, large enough to smother a half-grown 
duke of Clarence".  After dinner at Delmonico's, which applied French 
technique to the finest game, fish, and produce available, he recanted.

With the advent of new regional cooking, we're starting to pay attention to 
what's available locally.  Imported black truffles and caviar are not 
essential to haute cuisine any more; you can make an exquisite dish out of 
shrimp and grits.  It's all a matter of technique and intent.

You want the best of American cuisine, ya gotta come here. It seems that the 
best cuisines are tied to place; export them and they lose some of their 
character.

Vicente
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