of a single culture's cooking into a few recognizable tidbits. Handy for those who can't be bothered to do the research and whose experience with the cuisine in question is limited to visiting a few restaurants.
Of course, the cuisine of the writer's native country tends to get filled in a bit more.
With local media, internal geographic regions and ethnicities may receive similar treatment.
Americans' ideas of the cuisines of many cultures were originally based on the foods associated with immigrants
from those countries, which is often different from what people actually ate back in the old country due to different ingredients being available and/or cheap (the classic example being the association between the Irish and corned beef and cabbage—in Ireland, it's back bacon and cabbage, but land-rich 19th-century America featured relatively cheap beef and relatively expensive bacon while in Ireland it was the other way 'round). Not to mention immigrant restaurant owners catering to American tastes, which has resulted in the creation of entire genres of food (Chinese-American, Tex-Mex, etc) which are actually foreign to the countries with which they are associated.
to Foreign Queasine
. See also Drink Order
Examples by Culture