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* Australian: Somewhat like Britain, but with Vegemite and beer. Emphasis on the beer. Also "shrimp on the barbie", though most real Australians use the term "prawn".
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* Australian: Somewhat like Britain, but with Vegemite and beer. Emphasis on the beer. Also "shrimp on the barbie", though most real Australians use the term "prawn".[[note]]Prawns and shrimps are part of the same crustacean sub-family, but "shrimps" are tiny freshwater animals only really useful for fish-bait; anything big enough to be considered worth human consumption is typically saltwater, and referred to as a prawn.[[/note]]
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** The Aussie proclivity for meat pies, sausage rolls and similar savory-stuffed pastries probably stems from the primarily British/Scottish/Cornish makeup of the initial settlers. Sweet pies, ironically, are extremely hard to find, outside of cousins such as apple (or other fruit) turnovers.
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** That said, in its history, Britain had a ''serious'' problem with wide-spread food adulteration and lackluster food quality laws. It wasn't until the 1900s that the government really began cracking down on this. For example: cocoa powder for drinking and for chocolate, during the 1800s and 1900s, was ''routinely'' being cut with, among other things, brick dust, red lead, iron filings, and vermilion.
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Changed line(s) 96,101 (click to see context) from:
** Have you ever eaten English cookery? Oh, you have. Have you ever TASTED English cookery? I thought not!
** If you're ordering a burger or fried fish, fries (as in "French fried potatoes") are known as chips; if you're ordering a deli-style sandwich, "crisps" are what the thin-sliced style potato chips (such as Lay's or Pringles, etc.) are known as over in the U.K.
** British people, however, eat lots of curry to the point where curry is in effect the national dish. Many are about as not-bland as anybody could wish for and the proprietors of Indian restaurants have a good way of dealing with the bravado of obnoxious drunks without resorting to gross and unhygienic methods simply by upping the chili content.
** Britain also produces a lot of good, high-quality food as well. Some of the world's most popular cheeses (like cheddar, wensleydale and stilton) are British. British milk and cream is world-renowned for rich body and delicate sweet notes. Angus beef is finely marbled beef that is widely used in burgers and steaks in many countries. British strawberries are regarded as the world's best, with uncompared sweetness, juiciness and softness. And even many Americans will take Cadbury's chocolate over Hershey's anyday. Britain is also a major producer of alcoholic drinks like cider, whisk(e)y and several varieties of ale and beer - ones that tastes like caramel and chocolate, coffee, citrus, banana bread, or a fresh bouquet, there's something for everyone, really.
** English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'), especially at Sunday lunch.[[note]]This is somewhat NewerThanTheyThink: although roast beef and Yorkshire pudding are quite old, and eating roast beef with just Yorkshire pudding is similarly old (as Yorkshire pudding arose as a way of using beef dripping, the two go together), eating the combination with potatoes on Sunday was only really cemented by that great lover of food [[UsefulNotes/TheHouseOfWindsor Edward VII]].[[/note]] Scones to go with the [[BritsLoveTea spot of tea]]. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated (this applies to bitter but not lager; like everyone else, the British refrigerate their lager). Pies (meat pies, that is) are very big OopNorth, while in the Southwest pasties (semi-circular pie-like savoury pastries, typically filled with beef, potato, swede, and onion, but often containing other ingredients, historically created as a portable meal for miners in the Southwest's innumerable mines[[note]]Which is why they're popular in the Upper Peninsula of Michigan; the UP has/had major deposits of copper and iron ore, and small but significant deposits of silver, and Cornish miners immigrated during the 19th century UP mining boom, bringing their pasties with them. They also brought them to other mining regions of the U.S., including certain parts of Wisconsin and Pennsylvania, as well as (of course) Australia and New Zealand, but also to Jamaica (where the pasty is one of several predecessors to the famous Jamaican patty) and even Mexico (where the ''paste'' of Hidalgo--a pasty with Mexican fillings--was invented after Cornish experts were brought to the state's silver mines in the 1820s).[[/note]]) are bigger (asking whether Devon or Cornwall invented them is a good way to start a war).
*** However, there is one place the English kitchen shines: desserts, particularly anything involving custards and (sweet) puddings. This is accepted wisdom across Europe; for example, the Italians have a popular dessert called ''[[http://en.wikipedia.org/wiki/Zuppa_Inglese zuppa inglese]]'' (literally "English soup"; don't ask why it's called a "soup"), which came about because some Italian nobs had visited the courts of Elizabeth I and the early Stuarts and loved the trifle. Even the French (grudgingly) admit it: there's a reason they call a custard sauce ''crème anglaise''.
** If you're ordering a burger or fried fish, fries (as in "French fried potatoes") are known as chips; if you're ordering a deli-style sandwich, "crisps" are what the thin-sliced style potato chips (such as Lay's or Pringles, etc.) are known as over in the U.K.
** British people, however, eat lots of curry to the point where curry is in effect the national dish. Many are about as not-bland as anybody could wish for and the proprietors of Indian restaurants have a good way of dealing with the bravado of obnoxious drunks without resorting to gross and unhygienic methods simply by upping the chili content.
** Britain also produces a lot of good, high-quality food as well. Some of the world's most popular cheeses (like cheddar, wensleydale and stilton) are British. British milk and cream is world-renowned for rich body and delicate sweet notes. Angus beef is finely marbled beef that is widely used in burgers and steaks in many countries. British strawberries are regarded as the world's best, with uncompared sweetness, juiciness and softness. And even many Americans will take Cadbury's chocolate over Hershey's anyday. Britain is also a major producer of alcoholic drinks like cider, whisk(e)y and several varieties of ale and beer - ones that tastes like caramel and chocolate, coffee, citrus, banana bread, or a fresh bouquet, there's something for everyone, really.
** English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'), especially at Sunday lunch.[[note]]This is somewhat NewerThanTheyThink: although roast beef and Yorkshire pudding are quite old, and eating roast beef with just Yorkshire pudding is similarly old (as Yorkshire pudding arose as a way of using beef dripping, the two go together), eating the combination with potatoes on Sunday was only really cemented by that great lover of food [[UsefulNotes/TheHouseOfWindsor Edward VII]].[[/note]] Scones to go with the [[BritsLoveTea spot of tea]]. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated (this applies to bitter but not lager; like everyone else, the British refrigerate their lager). Pies (meat pies, that is) are very big OopNorth, while in the Southwest pasties (semi-circular pie-like savoury pastries, typically filled with beef, potato, swede, and onion, but often containing other ingredients, historically created as a portable meal for miners in the Southwest's innumerable mines[[note]]Which is why they're popular in the Upper Peninsula of Michigan; the UP has/had major deposits of copper and iron ore, and small but significant deposits of silver, and Cornish miners immigrated during the 19th century UP mining boom, bringing their pasties with them. They also brought them to other mining regions of the U.S., including certain parts of Wisconsin and Pennsylvania, as well as (of course) Australia and New Zealand, but also to Jamaica (where the pasty is one of several predecessors to the famous Jamaican patty) and even Mexico (where the ''paste'' of Hidalgo--a pasty with Mexican fillings--was invented after Cornish experts were brought to the state's silver mines in the 1820s).[[/note]]) are bigger (asking whether Devon or Cornwall invented them is a good way to start a war).
*** However, there is one place the English kitchen shines: desserts, particularly anything involving custards and (sweet) puddings. This is accepted wisdom across Europe; for example, the Italians have a popular dessert called ''[[http://en.wikipedia.org/wiki/Zuppa_Inglese zuppa inglese]]'' (literally "English soup"; don't ask why it's called a "soup"), which came about because some Italian nobs had visited the courts of Elizabeth I and the early Stuarts and loved the trifle. Even the French (grudgingly) admit it: there's a reason they call a custard sauce ''crème anglaise''.
to:
** Have you ever eaten English cookery? Oh, you have. Have you ever TASTED English cookery? I thought not!
not! More seriously, part of the problem is that the reputation of British food was developed during the privations of WWI and most particularly the rationing of WWII and after (it only totally ended in 1954) when blandness was not so much a choice as a lack of other choices, spices not being particularly high on the priorities list. As a consequence, a lot of American soldiers posted in the UK would have formed an understandably rather unfavourable if unfair opinion of British cuisine, thereby influencing American perceptions - and thus those of Hollywood. The reality is a bit more complicated...
** One argument advanced by Heston Blumenthal, among others, is not so much that English cookery is inherently bland, just that it tends to rely less on sauces and flavourings than on the inherent taste of the ingredients. As a consequence, the lack of flavoursome ingredients in, say WWII, presented some problems. [[note]] Heston's philosophy to British food is that it has always been good, just ''simpler''; the British do not bother with fancy sauces and preparation in their cooking because everything tastes good [[ShapedLikeItself when it tastes like itself]], and taking small combinations of ingredients that enhance the "true" flavours is key. (A bit like the philosophy underlying a lot of Japanese cuisine, actually.) Unlike Chinese or Thai food (which sits at the other extreme, the fiendishly complicated end) where a minor mistake in a complex dish can be easily buried in the mix of flavours, British food's simplicity means any mistakes stand out and ruin everything. [[/note]]
*** While the above can be argued back and forth, historical cookbooks demonstrate that British cuisine has actually been very adventurous and cosmopolitan for a long time, with a significant range of sweet and sour sauces in ''The Forme of Cury'', a medieval cookbook containing both 'native' dishes and French, Italian, even Arabic influenced dishes. One of the main motives for the foundation of the infamous British East India Company was to improve the spice trade. It also heavily specialised in salting, curing, smoking, and pickling various foods to preserve them - English chutney and cheese is a famous combination for a reason.
** If you're ordering a burger or fried fish, fries (as in "French fried potatoes") are known as chips; if you're ordering a deli-style sandwich, "crisps" are what the thin-sliced style potato chips (such as Lay's or Pringles, etc.) are known as over in the U.K.
**K. British people, however, people also eat lots of curry to the point where curry is in effect the national dish. Many are about as not-bland as anybody could wish for and the proprietors of Indian restaurants have a good way of dealing with the bravado of obnoxious drunks without resorting to gross and unhygienic methods simply by upping the chili content.
** Britainalso produces a lot of good, high-quality food as well. Some of the world's most popular cheeses (like cheddar, wensleydale and stilton) are British. British milk and cream is world-renowned for rich body and delicate sweet notes. Angus beef is finely marbled beef that is widely used in burgers and steaks in many countries. British strawberries are regarded as the world's best, with uncompared sweetness, juiciness and softness. Apples are a national staple going back well over a thousand years, with a rich variety in orchards, to the point where the famous isle of Avalon is sometimes known as 'Avalon of the Apple Trees' and the name is speculated to derive from an ancient word for apple. And while the French, Belgians, and Swiss will turn haughty at British chocolate, even many Americans will take Cadbury's chocolate over Hershey's anyday. Britain is also a major producer of alcoholic drinks like cider, whisk(e)y and several varieties of ale and beer - ones that tastes like caramel and chocolate, coffee, citrus, banana bread, or a fresh bouquet, there's something for everyone, really.
** English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'), especially at Sunday lunch.[[note]]This is somewhat NewerThanTheyThink: although roast beef and Yorkshire pudding are quite old, and eating roast beef with just Yorkshire pudding is similarly old (as Yorkshire pudding arose as a way of using beef dripping, the two go together), eating the combination with potatoes on Sunday was only really cemented by that great lover of food [[UsefulNotes/TheHouseOfWindsor Edward VII]].[[/note]] An alternative is roast pork and apple sauce. Scones to go with the [[BritsLoveTea spot of tea]]. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated (this applies to bitter but not lager; like everyone else, the British refrigerate their lager). Pies (meat pies, that is) are very big OopNorth, while in the Southwest pasties (semi-circular pie-like savoury pastries, typically filled with beef, potato, swede, and onion, but often containing other ingredients, historically created as a portable meal for miners in the Southwest's innumerable mines[[note]]Which is why they're popular in the Upper Peninsula of Michigan; the UP has/had major deposits of copper and iron ore, and small but significant deposits of silver, and Cornish miners immigrated during the 19th century UP mining boom, bringing their pasties with them. They also brought them to other mining regions of the U.S., including certain parts of Wisconsin and Pennsylvania, as well as (of course) Australia and New Zealand, but also to Jamaica (where the pasty is one of several predecessors to the famous Jamaican patty) and even Mexico (where the ''paste'' of Hidalgo--a pasty with Mexican fillings--was invented after Cornish experts were brought to the state's silver mines in the 1820s).[[/note]]) are bigger(asking (as with the below-mentioned scone question, asking whether Devon or Cornwall invented them is a good way to start a war).
*** However, there is one place the English kitchen shines:desserts, desserts and sweets, particularly anything involving custards and (sweet) puddings.puddings, such as trifles, tarts, pies (yes, apple pie, that signature US dish, is a British creation), fudge of various flavours, and cakes (as Carrot Cake demonstrates, the British will make a cake with ''anything''). This is accepted wisdom across Europe; for example, the Italians have a popular dessert called ''[[http://en.wikipedia.org/wiki/Zuppa_Inglese zuppa inglese]]'' (literally "English soup"; don't ask why it's called a "soup"), which came about because some Italian nobs had visited the courts of Elizabeth I and the early Stuarts and loved the trifle. Even the French (grudgingly) admit it: there's a reason they call a custard sauce ''crème anglaise''.anglaise''.
*** Breads, buns, and pastries are another area in which the British are highly regarded, varying from the savoury to the sweet: English muffins (the breakfast kind), crumpets, shortbread, as well as hot cross buns and scones. The latter are a worldwide phenomenon as part of the famous 'Afternoon Tea'. Do not ask a Devonian and Cornish person whether one should first put on clotted cream (another British speciality) or jam. The answer changes the moment you cross the Tamar and you will cause a bloodbath.
** One argument advanced by Heston Blumenthal, among others, is not so much that English cookery is inherently bland, just that it tends to rely less on sauces and flavourings than on the inherent taste of the ingredients. As a consequence, the lack of flavoursome ingredients in, say WWII, presented some problems. [[note]] Heston's philosophy to British food is that it has always been good, just ''simpler''; the British do not bother with fancy sauces and preparation in their cooking because everything tastes good [[ShapedLikeItself when it tastes like itself]], and taking small combinations of ingredients that enhance the "true" flavours is key. (A bit like the philosophy underlying a lot of Japanese cuisine, actually.) Unlike Chinese or Thai food (which sits at the other extreme, the fiendishly complicated end) where a minor mistake in a complex dish can be easily buried in the mix of flavours, British food's simplicity means any mistakes stand out and ruin everything. [[/note]]
*** While the above can be argued back and forth, historical cookbooks demonstrate that British cuisine has actually been very adventurous and cosmopolitan for a long time, with a significant range of sweet and sour sauces in ''The Forme of Cury'', a medieval cookbook containing both 'native' dishes and French, Italian, even Arabic influenced dishes. One of the main motives for the foundation of the infamous British East India Company was to improve the spice trade. It also heavily specialised in salting, curing, smoking, and pickling various foods to preserve them - English chutney and cheese is a famous combination for a reason.
** If you're ordering a burger or fried fish, fries (as in "French fried potatoes") are known as chips; if you're ordering a deli-style sandwich, "crisps" are what the thin-sliced style potato chips (such as Lay's or Pringles, etc.) are known as over in the U.
**
** Britain
** English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'), especially at Sunday lunch.[[note]]This is somewhat NewerThanTheyThink: although roast beef and Yorkshire pudding are quite old, and eating roast beef with just Yorkshire pudding is similarly old (as Yorkshire pudding arose as a way of using beef dripping, the two go together), eating the combination with potatoes on Sunday was only really cemented by that great lover of food [[UsefulNotes/TheHouseOfWindsor Edward VII]].[[/note]] An alternative is roast pork and apple sauce. Scones to go with the [[BritsLoveTea spot of tea]]. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated (this applies to bitter but not lager; like everyone else, the British refrigerate their lager). Pies (meat pies, that is) are very big OopNorth, while in the Southwest pasties (semi-circular pie-like savoury pastries, typically filled with beef, potato, swede, and onion, but often containing other ingredients, historically created as a portable meal for miners in the Southwest's innumerable mines[[note]]Which is why they're popular in the Upper Peninsula of Michigan; the UP has/had major deposits of copper and iron ore, and small but significant deposits of silver, and Cornish miners immigrated during the 19th century UP mining boom, bringing their pasties with them. They also brought them to other mining regions of the U.S., including certain parts of Wisconsin and Pennsylvania, as well as (of course) Australia and New Zealand, but also to Jamaica (where the pasty is one of several predecessors to the famous Jamaican patty) and even Mexico (where the ''paste'' of Hidalgo--a pasty with Mexican fillings--was invented after Cornish experts were brought to the state's silver mines in the 1820s).[[/note]]) are bigger
*** However, there is one place the English kitchen shines:
*** Breads, buns, and pastries are another area in which the British are highly regarded, varying from the savoury to the sweet: English muffins (the breakfast kind), crumpets, shortbread, as well as hot cross buns and scones. The latter are a worldwide phenomenon as part of the famous 'Afternoon Tea'. Do not ask a Devonian and Cornish person whether one should first put on clotted cream (another British speciality) or jam. The answer changes the moment you cross the Tamar and you will cause a bloodbath.
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** In recent years, London has emerged as a trendy restaurant spot, and a number of celebrity chefs, including Gordon Ramsay and Jamie Oliver, have come to prominence, so the U.K.'s culinary reputation looks poised to change.[[note]]Truth be told, European connoisseurs have grudgingly begun to admit that several cities not historically known for cuisine--particularly London, Brussels, and the Scandinavian capitals of Copenhagen, Stockholm, and Oslo--have begun to attract a diverse and very creative and experimental culinary community that arguably makes them a better place to eat than the more traditional "culinary capitals" of Europe. This plus the ascendancy of Spanish restaurants in the league tables and of Spanish and to a lesser extent Italian chefs in the avant-garde of cuisine has given the traditional (French-based) culinary establishment ulcers.[[/note]]
*** Heston Blumenthal is a British celebrity chef and pioneer of [[AwesomenessByAnalysis "molecular gastronomy" and multi-sensory cooking]]. Described as part genuis chef and part-MadArtist, his early career is defined by combining British history and folklore with psychology and playing with diners' expectations to create truly fantastical recipes that by all logic ''should not work'', but ''do'' - just watch his [[https://www.youtube.com/user/hestonsfeasts/videos Feasts]] series to see what we mean. Since 2012 however, he has changed to reinventing traditional British food and taking it "back to what made it good" (Yes, really[[note]]Heston's philosophy to British food is that it has always been good, just ''simpler''; the British do not bother with fancy sauces and preparation in their cooking because everything tastes good [[ShapedLikeItself when it tastes like itself]], and taking small combinations of ingredients that enhance the "true" flavours is key. (A bit like the philosophy underlying a lot of Japanese cuisine, actually.) Unlike Chinese or Thai food (which sits at the other extreme, the fiendishly complicated end) where a minor mistake in a complex dish can be easily buried in the mix of flavours, British food's simplicity means any mistakes stand out and ruin everything.[[/note]]).
*** Heston Blumenthal is a British celebrity chef and pioneer of [[AwesomenessByAnalysis "molecular gastronomy" and multi-sensory cooking]]. Described as part genuis chef and part-MadArtist, his early career is defined by combining British history and folklore with psychology and playing with diners' expectations to create truly fantastical recipes that by all logic ''should not work'', but ''do'' - just watch his [[https://www.youtube.com/user/hestonsfeasts/videos Feasts]] series to see what we mean. Since 2012 however, he has changed to reinventing traditional British food and taking it "back to what made it good" (Yes, really[[note]]Heston's philosophy to British food is that it has always been good, just ''simpler''; the British do not bother with fancy sauces and preparation in their cooking because everything tastes good [[ShapedLikeItself when it tastes like itself]], and taking small combinations of ingredients that enhance the "true" flavours is key. (A bit like the philosophy underlying a lot of Japanese cuisine, actually.) Unlike Chinese or Thai food (which sits at the other extreme, the fiendishly complicated end) where a minor mistake in a complex dish can be easily buried in the mix of flavours, British food's simplicity means any mistakes stand out and ruin everything.[[/note]]).
to:
** In recent years, London has emerged as a trendy restaurant spot, and a number of celebrity chefs, including Gordon Ramsay and Jamie Oliver, have come to prominence, so the U.K.'s culinary reputation looks poised to change.[[note]]Truth Truth be told, European connoisseurs have grudgingly begun to admit that several cities not historically known for cuisine--particularly London, Brussels, and the Scandinavian capitals of Copenhagen, Stockholm, and Oslo--have begun to attract a diverse and very creative and experimental culinary community that arguably makes them a better place to eat than the more traditional "culinary capitals" of Europe. This plus the ascendancy of Spanish restaurants in the league tables and of Spanish and to a lesser extent Italian chefs in the avant-garde of cuisine has given the traditional (French-based) culinary establishment ulcers.[[/note]]
ulcers.
*** Heston Blumenthal is a British celebrity chef and pioneer of [[AwesomenessByAnalysis "molecular gastronomy" and multi-sensory cooking]]. Described as part genuis chef and part-MadArtist, his early career is defined by combining British history and folklore with psychology and playing with diners' expectations to create truly fantastical recipes that by all logic ''should not work'', but ''do'' - just watch his [[https://www.youtube.com/user/hestonsfeasts/videos Feasts]] series to see what we mean. Since 2012 however, he has changed to reinventing traditional British food and taking it "back to what made it good" (Yes,really[[note]]Heston's philosophy to British food is that it has always been good, just ''simpler''; the British do not bother with fancy sauces and preparation in their cooking because everything tastes good [[ShapedLikeItself when it tastes like itself]], and taking small combinations of ingredients that enhance the "true" flavours is key. (A bit like the philosophy underlying a lot of Japanese cuisine, actually.) Unlike Chinese or Thai food (which sits at the other extreme, the fiendishly complicated end) where a minor mistake in a complex dish can be easily buried in the mix of flavours, British food's simplicity means any mistakes stand out and ruin everything.[[/note]]).really. see above regarding his philosophy.
*** Heston Blumenthal is a British celebrity chef and pioneer of [[AwesomenessByAnalysis "molecular gastronomy" and multi-sensory cooking]]. Described as part genuis chef and part-MadArtist, his early career is defined by combining British history and folklore with psychology and playing with diners' expectations to create truly fantastical recipes that by all logic ''should not work'', but ''do'' - just watch his [[https://www.youtube.com/user/hestonsfeasts/videos Feasts]] series to see what we mean. Since 2012 however, he has changed to reinventing traditional British food and taking it "back to what made it good" (Yes,
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*** Important note: The "New York style" pizza common on the East Coast of the US is reasonably close in style to something you might find in Italy, being a Neapolitan-leaning intermediate form between Neapolitan and Roman pizza (it's thicker than Roman but thinner than Neapolitan; it is also flexible like Neapolitan pizza and otherwise leans closer to the Neapolitan in other areas). The only really Americanized thing about it is the tendency to put more cheese, partly because [[TrademarkFavoriteFood Americans love cheese]] and partly because the US Department of Agriculture encourages the use of as much cheese as possible (which reinforces the American love of cheese, etc...).[[note]]Technically, the use of American-made cheese, which can be rather different from Italian mozzarella, is also a difference, but given that shipping mozzarella is difficult, use of local options is easily excused. And of course, there's non-traditional toppings, but those are (1) understood to be non-traditional even in America and (2) the Italians have gotten in on that game as well.[[/note]] Not quite the same, but closer than the pizza anywhere else (except maybe certain parts of South America with large Italian populations like São Paulo and Buenos Aires). The thick, doughy, cheesy stuff came as a result of Italian-Americans in the Midwest hybridizing the thick Sicilian ''sfinciuni'' with Neapolitan pizza. Chicago deep dish pizza is sort of Neapolitan.
to:
*** Important note: The "New York style" pizza common on the East Coast of the US is reasonably close in style to something you might find in Italy, being a Neapolitan-leaning intermediate form between Neapolitan and Roman pizza (it's thicker than Roman but thinner than Neapolitan; it is also flexible like Neapolitan pizza and otherwise leans closer to the Neapolitan in other areas). The only really Americanized thing about it is the tendency to put more cheese, partly because [[TrademarkFavoriteFood Americans love cheese]] and partly because the US Department of Agriculture encourages the use of as much cheese as possible (which reinforces the American love of cheese, etc...).[[note]]Technically, the use of American-made cheese, which can be rather different from Italian mozzarella, is also a difference, but given that shipping mozzarella is difficult, use of local options is easily excused. And of course, there's non-traditional toppings, but (1) those are (1) understood to be non-traditional even in America and (2) the Italians have gotten in on that game as well.[[/note]] Not quite the same, but closer than the pizza anywhere else (except maybe certain parts of South America with large Italian populations like São Paulo and Buenos Aires). The thick, doughy, cheesy stuff came as a result of Italian-Americans in the Midwest hybridizing the thick Sicilian ''sfinciuni'' with Neapolitan pizza. Chicago deep dish pizza is sort of Neapolitan.
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** Southwest: Mexican food, brought in by Mexican-American immigrants. Chipotle and corn as ingredients. Expect to find cilantro (which looks like parsley and tastes, at least to people with a certain gene, like cheap gas station restroom hand soap smells) and green chilies in ''everything'' if you don't specifically ask for them to be left out. Commonly the subject of a [[StockShticks stock gag]] that suggests gastrointestinal distress as a result of consumption.
to:
** Southwest: Mexican food, brought in by Mexican-American immigrants. Chipotle and corn as ingredients. Expect to find cilantro (which looks like parsley and tastes, at least to people with a certain gene, like cheap gas station restroom hand soap smells) and green chilies in ''everything'' if you don't specifically ask for them to be left out. Commonly the subject of a [[StockShticks [[StockJokes stock gag]] that suggests gastrointestinal distress as a result of consumption.
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** Many Americans believe the myth about how Mongolian barbeque originated in Mongolia. Allegedly, the Mongolian warriors of olden times would overturn their shields and use them as makeshift woks to stir fry meat and vegetables over a fire. Actually, Mongolian BBQ originated in Taiwan and has its roots in Japanese teppanyaki. Actual Mongolian cuisine is hearty stews, dairy, and mutton, heavily influenced by Russian cuisine. (While we're at it, most actual Mongolian shields were based on materials like wicker and leather, and [[CaptainObvious would not make good frying pans]].) Due to the cold climate, there are very few vegetables (other than tubers and roots) and even fewer spices. Restaurant owners (who are usually Asian and actually do know better) bear the brunt of the blame as they tend to be the source of some of this misinformation, and name their restaurants after the likes of Genghis Khan. The spicy Chinese takeout dish Mongolian beef is also not related in any way to authentic Mongolian cuisine. "Mongolian grill"--and the related dish Mongolian beef--is an invention of the Hui people, a near-completely sinicized Central Asian group.
to:
** Many Americans believe the myth about how Mongolian barbeque originated in Mongolia. Allegedly, the Mongolian warriors of olden times would overturn their shields and use them as makeshift woks to stir fry meat and vegetables over a fire. Actually, Mongolian BBQ originated in Taiwan and has its roots in Japanese teppanyaki. Actual Mongolian cuisine is hearty stews, dairy, and mutton, heavily influenced by Russian cuisine. (While we're at it, most actual Mongolian shields were based on materials like wicker and leather, and [[CaptainObvious would not make good frying pans]].) Due to the cold climate, there are very few vegetables (other than tubers and roots) and even fewer spices. Restaurant owners (who are usually Asian and actually do know better) bear the brunt of the blame as they tend to be the source of some of this misinformation, and name their restaurants after the likes of Genghis Khan. The spicy Chinese takeout dish Mongolian beef is also not related in any way to authentic Mongolian cuisine. "Mongolian grill"--and the related dish Mongolian beef--is an invention of the Hui people, a near-completely who depending on who you're asking are either (nearly) completely sinicized Central Asian group.Muslims or actual honest-to-God Han Chinese who converted to Islam (or, most likely, a mix of both).
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*** Heston Blumenthal is a British celebrity chef and pioneer of [[AwesomenessByAnalysis "molecular gastronomy" and multi-sensory cooking]]. Described as part genuis chef and part-MadArtist, his early career is defined by combining British history and folklore with psychology and playing with diners' expectations to create truly fantastical recipes that by all logic ''should not work'', but ''do'' - just watch his [[https://www.youtube.com/user/hestonsfeasts/videos Feasts]] series to see what we mean. Since 2012 however, he has changed to reinventing traditional British food and taking it "back to what made it good" (Yes, really[[note]]Heston's philosophy to British food is that it has always been good, just ''simpler''; the British do not bother with fancy sauces and preparation in their cooking because everything tastes good [[ShapedLikeItself when it tastes like itself]], and taking small combinations of ingredients that enhance the "true" flavours is key. Unlike Chinese or Thai food (which sits at the other extreme, the fiendishly complicated end) where a minor mistake in a complex dish can be easily buried in the mix of flavours, British food's simplicity means any mistakes stand out and ruin everything.[[/note]]).
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*** Heston Blumenthal is a British celebrity chef and pioneer of [[AwesomenessByAnalysis "molecular gastronomy" and multi-sensory cooking]]. Described as part genuis chef and part-MadArtist, his early career is defined by combining British history and folklore with psychology and playing with diners' expectations to create truly fantastical recipes that by all logic ''should not work'', but ''do'' - just watch his [[https://www.youtube.com/user/hestonsfeasts/videos Feasts]] series to see what we mean. Since 2012 however, he has changed to reinventing traditional British food and taking it "back to what made it good" (Yes, really[[note]]Heston's philosophy to British food is that it has always been good, just ''simpler''; the British do not bother with fancy sauces and preparation in their cooking because everything tastes good [[ShapedLikeItself when it tastes like itself]], and taking small combinations of ingredients that enhance the "true" flavours is key. (A bit like the philosophy underlying a lot of Japanese cuisine, actually.) Unlike Chinese or Thai food (which sits at the other extreme, the fiendishly complicated end) where a minor mistake in a complex dish can be easily buried in the mix of flavours, British food's simplicity means any mistakes stand out and ruin everything.[[/note]]).
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* Korean: Mostly consists of barbecue and kimchi. Occasionally, the odd [[http://en.wikipedia.org/wiki/Bosintang dog soup]] joke is thrown around, [[AlienLunch just for the shock value]]. Also can be [[FireBreathingDiner real spicy]].
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* Korean: Mostly consists of barbecue and kimchi. Occasionally, the odd [[http://en.wikipedia.org/wiki/Bosintang dog soup]] joke is thrown around, [[AlienLunch [[ForeignQueasine just for the shock value]]. Also can be [[FireBreathingDiner real spicy]].
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** Kansas City: Barbecue ... and beef in general, as the city was one of the more prominent stopping points for cattle drives from Texas. Anthony Bourdain from the page quote has rated Oklahoma Joe's, a BBQ joint in (and we are Not Making This Up) a ''gas station'', as one of his "13 Places to Eat Before You Die" and says "It's the best BBQ in Kansas City, which automatically makes it the best BBQ in the world."
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** Kansas City: Barbecue ... and beef in general, as the city was one of the more prominent stopping points for cattle drives from Texas. Anthony Bourdain from the page quote has rated Oklahoma Joe's, a BBQ joint in (and we are [[NotMakingThisUpDisclaimer Not Making This Up) Up]]) a ''gas station'', as one of his "13 Places to Eat Before You Die" and says "It's the best BBQ in Kansas City, which automatically makes it the best BBQ in the world."
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The American version of the Cornish Pasty
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** Adam also reported on the Cornish Pasty as it is served in Michigan, introduced by Cornish immigrants. The filling of meat and potatoes is absolutely right and would be recognised instantly by Brits; the pastry casing, however, is ''absolutely nothing like'' a Cornish Pasty in shape. Something got lost in translation there.
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SisterTrope to ForeignQueasine. See also DrinkBasedCharacterization and StockFoodDepictions
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SisterTrope to ForeignQueasine. See also DrinkBasedCharacterization and StockFoodDepictionsStockFoodDepictions.
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SisterTrope to ForeignQueasine. See also DrinkBasedCharacterization.
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SisterTrope to ForeignQueasine. See also DrinkBasedCharacterization.DrinkBasedCharacterization and StockFoodDepictions
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*** (Ashkenazi) Jewish food[[note]]What, were you expecting skhug and kubbeh? Well, you actually can find those in NYC--you can find anything in NYC--but the best Israeli chef in America is actually based in...[[https://en.wikipedia.org/wiki/Michael_Solomonov Philadelphia]].([[https://en.wikipedia.org/wiki/Zahav His flagship restaurant]] is one of the city's most exclusive--not because of any snobbishness, but because the food is so good the reservation list is miles long.)[[/note]], particularly deli items (''especially'' pastrami) and bagels. Bagels are a source of deep pride based both on traditional production methods and less-supported theories about the supposed superiority of New York water for the texture (scientific tests suggest adherence to traditional Old World techniques has more to do with it than the water, though the water does help).
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*** (Ashkenazi) Jewish food[[note]]What, were you expecting skhug and kubbeh? Well, you actually can find those in NYC--you can find anything in NYC--but the best Israeli chef in America is actually based in...[[https://en.wikipedia.org/wiki/Michael_Solomonov Philadelphia]].([[https://en.wikipedia.org/wiki/Zahav His flagship restaurant]] is one of the city's most exclusive--not because of any snobbishness, but because the food is so good the reservation list is miles long. Fortunately for everyone else, he has numerous other less-intimidating projects, including a [[https://en.wikipedia.org/wiki/Federal_Donuts local chain that specializes in Israeli-spiced chicken and donuts]].)[[/note]], particularly deli items (''especially'' pastrami) and bagels. Bagels are a source of deep pride based both on traditional production methods and less-supported theories about the supposed superiority of New York water for the texture (scientific tests suggest adherence to traditional Old World techniques has more to do with it than the water, though the water does help).
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*** (Ashkenazi) Jewish food[[note]](what, were you expecting skhug and kubbeh? Well, you actually can find those in NYC--you can find anything in NYC--but the best Israeli chef in America is actually based in...[[https://en.wikipedia.org/wiki/Michael_Solomonov Philadelphia]].)[[/note]], particularly deli items (''especially'' pastrami) and bagels. Bagels are a source of deep pride based both on traditional production methods and less-supported theories about the supposed superiority of New York water for the texture (scientific tests suggest adherence to traditional Old World techniques has more to do with it than the water, though the water does help).
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*** (Ashkenazi) Jewish food[[note]](what, food[[note]]What, were you expecting skhug and kubbeh? Well, you actually can find those in NYC--you can find anything in NYC--but the best Israeli chef in America is actually based in...[[https://en.wikipedia.org/wiki/Michael_Solomonov Philadelphia]].([[https://en.wikipedia.org/wiki/Zahav His flagship restaurant]] is one of the city's most exclusive--not because of any snobbishness, but because the food is so good the reservation list is miles long.)[[/note]], particularly deli items (''especially'' pastrami) and bagels. Bagels are a source of deep pride based both on traditional production methods and less-supported theories about the supposed superiority of New York water for the texture (scientific tests suggest adherence to traditional Old World techniques has more to do with it than the water, though the water does help).
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** Native American: Bison meat (which was only in the Midwest). Fry bread. Corn will often be mentioned, being the staple crop of many tribes. Same goes for beans, squash, and sweet potatoes. For dessert, the one that's usually named is wojapi (sweet, pudding-like berry sauce).
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What To Put At The Top Of A Page: no sinkholes
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->''"[[UsefulNotes/SnailsAndSoOn Without my stinky ancestors]], we'd still be eating ham steak with pineapple ring."''
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** Balut (aborted duck egg) is occasionally mentioned for the [[MasochistsMeal shock value.]]
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* British: Considered TheScrappy of cuisines by the Americans, French, Greeks and Italians among others. As portrayed, British cuisine has three types of dish: [[BoringButPractical bland]], [[CordonBleughChef disgusting]] (e.g. blood pudding, [[UsefulNotes/{{Scotland}} haggis]], jellied eels), and [[BreadEggsBreadedEggs bland and disgusting]] (e.g. mushy peas, [[ATankardOfMooseUrine warm beer]]). Oh--and don't forget the tea. [[SpotOfTea Lots and lots of tea, typically with milk and sugar]]. A more specific breakdown follows, but first:
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* British: Considered TheScrappy of cuisines by the Americans, French, Greeks and Italians among others. As portrayed, British cuisine has three types of dish: [[BoringButPractical bland]], [[CordonBleughChef disgusting]] (e.g. blood pudding, [[UsefulNotes/{{Scotland}} haggis]], jellied eels), and [[BreadEggsBreadedEggs bland and disgusting]] (e.g. mushy peas, [[ATankardOfMooseUrine warm beer]]). Oh--and don't forget the tea. [[SpotOfTea [[BritsLoveTea Lots and lots of tea, typically with milk and sugar]]. A more specific breakdown follows, but first:
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** English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'), especially at Sunday lunch.[[note]]This is somewhat NewerThanTheyThink: although roast beef and Yorkshire pudding are quite old, and eating roast beef with just Yorkshire pudding is similarly old (as Yorkshire pudding arose as a way of using beef dripping, the two go together), eating the combination with potatoes on Sunday was only really cemented by that great lover of food [[UsefulNotes/TheHouseOfWindsor Edward VII]].[[/note]] Scones to go with the SpotOfTea. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated (this applies to bitter but not lager; like everyone else, the British refrigerate their lager). Pies (meat pies, that is) are very big OopNorth, while in the Southwest pasties (semi-circular pie-like savoury pastries, typically filled with beef, potato, swede, and onion, but often containing other ingredients, historically created as a portable meal for miners in the Southwest's innumerable mines[[note]]Which is why they're popular in the Upper Peninsula of Michigan; the UP has/had major deposits of copper and iron ore, and small but significant deposits of silver, and Cornish miners immigrated during the 19th century UP mining boom, bringing their pasties with them. They also brought them to other mining regions of the U.S., including certain parts of Wisconsin and Pennsylvania, as well as (of course) Australia and New Zealand, but also to Jamaica (where the pasty is one of several predecessors to the famous Jamaican patty) and even Mexico (where the ''paste'' of Hidalgo--a pasty with Mexican fillings--was invented after Cornish experts were brought to the state's silver mines in the 1820s).[[/note]]) are bigger (asking whether Devon or Cornwall invented them is a good way to start a war).
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** English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'), especially at Sunday lunch.[[note]]This is somewhat NewerThanTheyThink: although roast beef and Yorkshire pudding are quite old, and eating roast beef with just Yorkshire pudding is similarly old (as Yorkshire pudding arose as a way of using beef dripping, the two go together), eating the combination with potatoes on Sunday was only really cemented by that great lover of food [[UsefulNotes/TheHouseOfWindsor Edward VII]].[[/note]] Scones to go with the SpotOfTea.[[BritsLoveTea spot of tea]]. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated (this applies to bitter but not lager; like everyone else, the British refrigerate their lager). Pies (meat pies, that is) are very big OopNorth, while in the Southwest pasties (semi-circular pie-like savoury pastries, typically filled with beef, potato, swede, and onion, but often containing other ingredients, historically created as a portable meal for miners in the Southwest's innumerable mines[[note]]Which is why they're popular in the Upper Peninsula of Michigan; the UP has/had major deposits of copper and iron ore, and small but significant deposits of silver, and Cornish miners immigrated during the 19th century UP mining boom, bringing their pasties with them. They also brought them to other mining regions of the U.S., including certain parts of Wisconsin and Pennsylvania, as well as (of course) Australia and New Zealand, but also to Jamaica (where the pasty is one of several predecessors to the famous Jamaican patty) and even Mexico (where the ''paste'' of Hidalgo--a pasty with Mexican fillings--was invented after Cornish experts were brought to the state's silver mines in the 1820s).[[/note]]) are bigger (asking whether Devon or Cornwall invented them is a good way to start a war).
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*** [[YouHaveToHaveJews (Ashkenazi) Jewish food]][[note]](what, were you expecting skhug and kubbeh? Well, you actually can find those in NYC--you can find anything in NYC--but the best Israeli chef in America is actually based in...[[https://en.wikipedia.org/wiki/Michael_Solomonov Philadelphia]].)[[/note]], particularly deli items (''especially'' pastrami) and bagels. Bagels are a source of deep pride based both on traditional production methods and less-supported theories about the supposed superiority of New York water for the texture (scientific tests suggest adherence to traditional Old World techniques has more to do with it than the water, though the water does help).
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*** [[YouHaveToHaveJews (Ashkenazi) Jewish food]][[note]](what, food[[note]](what, were you expecting skhug and kubbeh? Well, you actually can find those in NYC--you can find anything in NYC--but the best Israeli chef in America is actually based in...[[https://en.wikipedia.org/wiki/Michael_Solomonov Philadelphia]].)[[/note]], particularly deli items (''especially'' pastrami) and bagels. Bagels are a source of deep pride based both on traditional production methods and less-supported theories about the supposed superiority of New York water for the texture (scientific tests suggest adherence to traditional Old World techniques has more to do with it than the water, though the water does help).
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** UsefulNotes/TheOtherRainforest - Craft beer, Asian fusion, food trucks near tech offices, vegetarian and vegan eateries, massive amounts of fish (especially salmon grilled on a cedar plank) and shellfish (especially Dungeness crab), and gallons of [[Series/TwinPeaks damn good]] coffee. (This applies to the [[UsefulNotes/{{Vancouver}} Canadian portion]] of the region as well.) Washington State is famous for its apples (more than half the apples consumed in the United States grow in Washington), berries, and cherries, and in recent years has developed a positive reputation for its wines. Locavore culture is extremely strong in the Northwest due to its abundance of indigenous foods.
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** UsefulNotes/TheOtherRainforest - Craft beer, Asian fusion, food trucks near tech offices, vegetarian and vegan eateries, massive amounts of fish (especially salmon grilled on a cedar plank) and shellfish (especially Dungeness crab), and gallons of [[Series/TwinPeaks damn good]] coffee. (This applies to the [[UsefulNotes/{{Vancouver}} Canadian portion]] of the region as well.) Washington State is famous for its apples (more than half the apples consumed in the United States grow in Washington), berries, and cherries, and in recent years has developed a positive reputation for its wines. Oregon, meanwhile, produces more blueberries than any other state in the US, and is also known for its marionberries (a variety of blackberry that originated in Oregon) and hazelnuts: Oregon produces 99% of all hazelnuts grown in the US. Locavore culture is extremely strong in the Northwest due to its abundance of indigenous foods.
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*** Oregon: Tillamook dairy products are especially popular on the West Coast.
*** The [[https://en.wikipedia.org/wiki/Geoduck geoduck]], a hilariously phallic clam, sometimes shows up as Northwest signifier, though the bulk of the harvest is actually exported to East Asia (the Chinese and Koreans love its crunchy texture).
*** The [[https://en.wikipedia.org/wiki/Geoduck geoduck]], a hilariously phallic clam, sometimes shows up as Northwest signifier, though the bulk of the harvest is actually exported to East Asia (the Chinese and Koreans love its crunchy texture).
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*** Oregon: Tillamook dairy Dairy products are especially popular on the West Coast.
Coast, as is Umpqua Dairy ice cream.
*** The [[https://en.wikipedia.org/wiki/Geoduck geoduck]], a hilariously phallic clam, sometimes shows up as Northwest signifier, though the bulk of the harvest is actually exported to East Asia (the Chinese and Koreans love its crunchy texture). Locally, the [[https://en.wikipedia.org/wiki/Pacific_razor_clam razor clam]] is more popular, especially battered and pan-fried without the shell.
*** The [[https://en.wikipedia.org/wiki/Geoduck geoduck]], a hilariously phallic clam, sometimes shows up as Northwest signifier, though the bulk of the harvest is actually exported to East Asia (the Chinese and Koreans love its crunchy texture). Locally, the [[https://en.wikipedia.org/wiki/Pacific_razor_clam razor clam]] is more popular, especially battered and pan-fried without the shell.
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** Part of Britain's bad culinary rep with other countries, as alluded to further up the article, may not be so much we are bad cooks, but more we are just bad ''eaters''. Tourists that are rude, unadventurous and often a KnowNothingKnowItAll that make their own countrymen cringe in embarrassment and their host country want to punch them in the face.
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** English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'), especially at Sunday lunch.[[note]]This is somewhat NewerThanTheyThink: although roast beef and Yorkshire pudding are quite old, and eating roast beef with just Yorkshire pudding is similarly old (as Yorkshire pudding arose as a way of using beef dripping, the two go together), eating the combination with potatoes on Sunday was only really cemented by that great lover of food [[UsefulNotes/TheHouseOfWindsor Edward VII]].[[/note]] Scones to go with the SpotOfTea. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated (this applies to bitter but not lager; like everyone else, the British refrigerate their lager). Pies (meat pies, that is) are very big OopNorth, while in the Southwest pasties (semi-circular pie-like savoury pastries, typically filled with beef, potato, swede, and onion, but often containing other ingredients, historically created as a portable meal for miners in the Southwest's innumerable mines[[note]]Which is why they're popular in the Upper Peninsula of Michigan; the UP has/had major deposits of copper and iron ore, and small but significant deposits of silver, and Cornish miners immigrated during the 19th century UP mining boom, bringing their pasties with them. They also brought them to other mining regions of the U.S., including certain parts of Wisconsin and Pennsylvania, as well as (of course) Australia and New Zealand, but also to Jamaica (where the pasty is one of several predecessors to the famous Jamaican patty) and even Mexico (where the ''paste'' of Hidalgo--a pasty with Mexican fillings--was invented after Cornish miners were brought to the state in the 1820s).[[/note]]) are bigger (asking whether Devon or Cornwall invented them is a good way to start a war).
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** English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'), especially at Sunday lunch.[[note]]This is somewhat NewerThanTheyThink: although roast beef and Yorkshire pudding are quite old, and eating roast beef with just Yorkshire pudding is similarly old (as Yorkshire pudding arose as a way of using beef dripping, the two go together), eating the combination with potatoes on Sunday was only really cemented by that great lover of food [[UsefulNotes/TheHouseOfWindsor Edward VII]].[[/note]] Scones to go with the SpotOfTea. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated (this applies to bitter but not lager; like everyone else, the British refrigerate their lager). Pies (meat pies, that is) are very big OopNorth, while in the Southwest pasties (semi-circular pie-like savoury pastries, typically filled with beef, potato, swede, and onion, but often containing other ingredients, historically created as a portable meal for miners in the Southwest's innumerable mines[[note]]Which is why they're popular in the Upper Peninsula of Michigan; the UP has/had major deposits of copper and iron ore, and small but significant deposits of silver, and Cornish miners immigrated during the 19th century UP mining boom, bringing their pasties with them. They also brought them to other mining regions of the U.S., including certain parts of Wisconsin and Pennsylvania, as well as (of course) Australia and New Zealand, but also to Jamaica (where the pasty is one of several predecessors to the famous Jamaican patty) and even Mexico (where the ''paste'' of Hidalgo--a pasty with Mexican fillings--was invented after Cornish miners experts were brought to the state state's silver mines in the 1820s).[[/note]]) are bigger (asking whether Devon or Cornwall invented them is a good way to start a war).
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** English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'), especially at Sunday lunch.[[note]]This is somewhat NewerThanTheyThink: although roast beef and Yorkshire pudding are quite old, and eating roast beef with just Yorkshire pudding is similarly old (as Yorkshire pudding arose as a way of using beef dripping, the two go together), eating the combination with potatoes on Sunday was only really cemented by that great lover of food [[UsefulNotes/TheHouseOfWindsor Edward VII]].[[/note]] Scones to go with the SpotOfTea. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated (this applies to bitter but not lager; like everyone else, the British refrigerate their lager). Pies (meat pies, that is) are very big OopNorth, while in the Southwest pasties (semi-circular pie-like savoury pastries, typically filled with beef, potato, swede, and onion, but often containing other ingredients, historically created as a portable meal for miners in the Southwest's innumerable mines[[note]]Which is why they're popular in the Upper Peninsula of Michigan; the UP has/had major deposits of copper and iron ore, and small but significant deposits of silver, and Cornish miners immigrated during the 19th century UP mining boom, bringing their pasties with them.[[/note]]) are bigger (asking whether Devon or Cornwall invented them is a good way to start a war).
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** English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'), especially at Sunday lunch.[[note]]This is somewhat NewerThanTheyThink: although roast beef and Yorkshire pudding are quite old, and eating roast beef with just Yorkshire pudding is similarly old (as Yorkshire pudding arose as a way of using beef dripping, the two go together), eating the combination with potatoes on Sunday was only really cemented by that great lover of food [[UsefulNotes/TheHouseOfWindsor Edward VII]].[[/note]] Scones to go with the SpotOfTea. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated (this applies to bitter but not lager; like everyone else, the British refrigerate their lager). Pies (meat pies, that is) are very big OopNorth, while in the Southwest pasties (semi-circular pie-like savoury pastries, typically filled with beef, potato, swede, and onion, but often containing other ingredients, historically created as a portable meal for miners in the Southwest's innumerable mines[[note]]Which is why they're popular in the Upper Peninsula of Michigan; the UP has/had major deposits of copper and iron ore, and small but significant deposits of silver, and Cornish miners immigrated during the 19th century UP mining boom, bringing their pasties with them. They also brought them to other mining regions of the U.S., including certain parts of Wisconsin and Pennsylvania, as well as (of course) Australia and New Zealand, but also to Jamaica (where the pasty is one of several predecessors to the famous Jamaican patty) and even Mexico (where the ''paste'' of Hidalgo--a pasty with Mexican fillings--was invented after Cornish miners were brought to the state in the 1820s).[[/note]]) are bigger (asking whether Devon or Cornwall invented them is a good way to start a war).
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*** West Africa is also noted for its use of groundnut (i.e. peanut)[[note]]Before the Columbian Exchange, West Africa was home to the Bambara groundnut, a close cousin of the peanut that has similar uses. However, when the New World peanut arrived in West Africa, it quickly became dominant, as it grows more easily and has higher yields than the Bambara groundnut. The old groundnut still exists, but its cultivation is much reduced.[[/note]] ground up into a savory sauce and eaten over fufu or rice with vegetables or meat.
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*** West Africa is also noted for its use of groundnut (i.e. peanut)[[note]]Before the Columbian Exchange, West Africa was home to the Bambara groundnut, a close cousin of the peanut that peanut--albeit one even more closely related to the mung bean and black-eyed pea--that has similar uses. However, when the New World peanut arrived in West Africa, it quickly became dominant, as it grows more easily and has higher yields than the Bambara groundnut. The old groundnut still exists, but its cultivation is much reduced.[[/note]] ground up into a savory sauce and eaten over fufu or rice with vegetables or meat.
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** UsefulNotes/WashingtonDC - Half-smokes (large, spicy hot dog-like sausages made of a coarsely-ground mix of smoked beef and smoked pork). The pizza is in the same style as New York, but not nearly as good, so it makes up for it by being three times larger. Sometimes [[NinjaPirateZombieRobot the pizza and half-smokes are combined]] by [[BreadEggsBreadedEggs rolling the latter up in the former]]--this combination is popular among late-night revelers (which, given that DC is one of the youngest cities in America, are quite common). Since the 1990s/2000s, DC is also home to large numbers of Ethiopian and Salvadoran restaurants, so DC-based fiction writers can draw a lot of local cred by setting a scene or two of Capitol Hill staffers having dinner around the aforementioned wicker tables of Ethiopean stews or some folks grabbing a quick pupusa for lunch.
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** UsefulNotes/WashingtonDC - Half-smokes (large, spicy hot dog-like sausages made of a coarsely-ground mix of smoked beef and smoked pork). The pizza is in the same style as New York, but not nearly as good, so it makes up for it by being three times larger. Sometimes [[NinjaPirateZombieRobot the pizza and half-smokes are combined]] by [[BreadEggsBreadedEggs rolling the latter up in the former]]--this combination is popular among late-night revelers (which, given that DC is one of the youngest cities in America, are quite common). Since the 1990s/2000s, DC is also home to large numbers of Ethiopian and Salvadoran restaurants, so DC-based fiction writers can draw a lot of local cred by setting a scene or two of broke Capitol Hill staffers having semi-splurging on dinner around the aforementioned wicker tables of Ethiopean stews or some folks grabbing a quick pupusa for lunch.
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** UsefulNotes/WashingtonDC - Half-smokes (large, spicy hot dog-like sausages made of a coarsely-ground mix of smoked beef and smoked pork). The pizza is in the same style as New York, but not nearly as good, so it makes up for it by being three times larger. Sometimes [[NinjaPirateZombieRobot the pizza and half-smokes are combined]] by [[BreadEggsBreadedEggs rolling the latter up in the former]]--this combination is popular among late-night revelers (which, given that DC is one of the youngest cities in America, are quite common).
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** UsefulNotes/WashingtonDC - Half-smokes (large, spicy hot dog-like sausages made of a coarsely-ground mix of smoked beef and smoked pork). The pizza is in the same style as New York, but not nearly as good, so it makes up for it by being three times larger. Sometimes [[NinjaPirateZombieRobot the pizza and half-smokes are combined]] by [[BreadEggsBreadedEggs rolling the latter up in the former]]--this combination is popular among late-night revelers (which, given that DC is one of the youngest cities in America, are quite common). Since the 1990s/2000s, DC is also home to large numbers of Ethiopian and Salvadoran restaurants, so DC-based fiction writers can draw a lot of local cred by setting a scene or two of Capitol Hill staffers having dinner around the aforementioned wicker tables of Ethiopean stews or some folks grabbing a quick pupusa for lunch.
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** A particular point of pride for the Spanish table is seafood, especially in preparations with garlic and olive oil. If a Spaniard offers you shrimp or octopus with garlic, you should just eat it unless you have some kind of allergy or restriction.
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** To the modern foodie, the reputation is rather different. Since the late 1990s, Spain has been ''the'' place for "the best" food in Europe, with the Michelin stars and restaurant rankings to prove it. This is mostly centered in Catalonia, but the country's vast and varied culinary tradition replete with all kinds of traditional dishes, cheeses, hams, sausages, and wines, combined with the lack of anything remotely resembling imposing culinary establishment, have made the whole country a destination for food lovers.
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** In recent years, London has emerged as a trendy restaurant spot, and a number of celebrity chefs, including Gordon Ramsay and Jamie Oliver, have come to prominence, so the U.K.'s culinary reputation looks poised to change.[[note]]Truth be told, European connoisseurs have grudgingly begun to admit that several cities not historically known for cuisine--particularly London, Brussels, and the Scandinavian capitals of Copenhagen, Stockholm, and Oslo--have begun to attract a diverse and very creative and experimental culinary community that arguably makes them a better place to eat than the more traditional "culinary capitals" of Europe.[[/note]]
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** In recent years, London has emerged as a trendy restaurant spot, and a number of celebrity chefs, including Gordon Ramsay and Jamie Oliver, have come to prominence, so the U.K.'s culinary reputation looks poised to change.[[note]]Truth be told, European connoisseurs have grudgingly begun to admit that several cities not historically known for cuisine--particularly London, Brussels, and the Scandinavian capitals of Copenhagen, Stockholm, and Oslo--have begun to attract a diverse and very creative and experimental culinary community that arguably makes them a better place to eat than the more traditional "culinary capitals" of Europe. This plus the ascendancy of Spanish restaurants in the league tables and of Spanish and to a lesser extent Italian chefs in the avant-garde of cuisine has given the traditional (French-based) culinary establishment ulcers.[[/note]]
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** Texas - a lot of food associated with the Deep South, plus "Tex-Mex" and lots of barbecue. Steaks. [[EverythingIsBigInTexas Giant steaks.]]
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** Texas - a lot of food associated with the Deep South, plus "Tex-Mex" "Tex-Mex". Lots of barbecue, and lots of barbecue.most especially barbecue beef brisket. Steaks. [[EverythingIsBigInTexas Giant steaks.]]
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*** In older (19th-to-early-20th-century) media, Philadelphia will be associated with high-class seafood preparations, most particularly crab dishes and turtle soup (typically prepared with diamondback terrapins from nearby northern Maryland). Philadelphia was also historically noted for ice cream--the classic eggless "American" ice cream (which sacrifices some of the smooth texture of egg-custard-based "French" ice cream for vibrant purity of flavor that works particularly well for stuff like fruit ice creams) is sometimes called "Philadelphia-style" in older works.
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*** In older (19th-to-early-20th-century) media, Philadelphia will be associated with high-class seafood preparations, most particularly crab dishes dishes, oysters (from Delaware Bay), and turtle soup (typically prepared with diamondback terrapins from nearby northern Maryland). Philadelphia was also historically noted for ice cream--the classic eggless "American" ice cream (which sacrifices some of the smooth texture of egg-custard-based "French" ice cream for vibrant purity of flavor that works particularly well for stuff like fruit ice creams) is sometimes called "Philadelphia-style" in older works.
