It does say that Corn Flakes were popularized by health nuts. And yes, these are not the ONLY American foods. Americans also invented Grape Nuts and Boca Burgers..
Yes, but you have to dig a bit. WW2 rationing is usually blamed for loss of wider variety of edible traditional food. Later it was apparently easier to embrace world cuisine.
It's really more about how they're served at restaurants (especially fast food) that's unhealthy. A burger/hot dog can be quite nutritious with the right ingredients. A good whole grain bun provides fiber and carbs, the meat adds protein, and there are lots of veggies to choose from for getting micronutrients. Unfortunately, it's more common to see bleached white flour buns slathered with excessive amounts of butter, mayo, and ketchup. And they all probably have HFCS added for good measure.
I thought the same thing, but we were there fourteen years ago so I thought things might be different now. I looked it up and laughed when I saw an article on the popularity of poke salad. I am a Southern girl, and around here poke salad (or salet) is something quite different. :)
Then you haven't been paying attention. I've been going to Hawaii once or twice a year for the past 30 years (visiting family). Ahi poke (as well as many other types of poke) is super popular and has been for as long as I can remember.
Again, the German Chocolate Cake was named for a man whose last name was German. It has nothing to do with the country. Germany can lay claim to the Hamburg steak, but it was in America that it was first put onto a bun with toppings which turned it into our beloved hamburger. In the same way, the frankfurter is German, but it was a German immigrant living in the US who first put them on buns and began selling them with toppings, which became our hot dog. So, one item has nothing to do with Germany, the other two had German connections, but the final products were developed in the USA. (I'm part German so I win either way.) :)
German Americans are supposedly the largest group if you count the British ancestry separately (English, Scottish etc), but due to 2 world wars huge number of names were changed and many people hid their ancestry, so it's not so prominent today.
Nothing to be fixed. Although there is a Canadian claim, there is much more evidence to suggest a Californian origin.
https://en.wikipedia.org/wiki/California_roll
Honestly, the Canadian claim seems unlikely. It's just one dude, who decades later, claimed to invent it based on his own memory. Meanwhile, the earliest written sources trace the invention to California.
I had ahi poke for the first time when I was about 19. I had bourbon for the first time at around age 24. California rolls I think was 16 or 17. Most of the rest of these before then- though I think that my first chimichanga might have been in my mid 30s.
Really? Not to mention the fact that the quiz isn't "all American foods", pizza (at least in a prototype form) comes from Naples. The food has evolved continuously since its invention, doubtless with some evolution in the USA, where it was first popularised outside of Italy. However, as far as I am aware there is not much reason why the changes in the USA should be considered great enough for pizza to be considered a different type of food from the Italian form.
Really. The food called pizza that is famous and popular worldwide was invented in Little Italy in New York City. What I said. If we're going to give credit to any foodstuff that was vaguely similar and went by the same name (with a different regional pronunciation) then you ought to credit Greece for making "pita." The changes were substantial.
New York pizza = a perfectly circular pizza pie of thin, semi-rigid crust cooked until golden brown, cut into several triangular shaped pieces so that you can hold one in your hand and eat it this way, with tomato sauce and mozzarella cheese distributed evenly over the pie as a foundation upon which to put other toppings like pepperoni, sausage, olives, peppers, onions, etc.
Neapolitan pizza = an amorphous blob of extremely greasy, doughy whiteish undercooked mush, served uncut, with a few dollops of cheese dropped here and there at random intervals, an uneven drip of tomato sauce, and maybe one sprig of basil in the center.
The Neapolitan pie is best eaten with a knife and fork, because if you try to pick it up grease will drip everywhere and the dough is not stiff at all it will fall apart and the pool of oil in the middle will run down your arms and on to the table. If you try to eat a NY pizza with a fork you will be mocked.
Which of these two sounds more like the kind of "pizza" that you would find being enjoyed in literally every country on Earth (including Italy outside of Naples!)?
drunken gandalf once commented that Chicago-style pizza is not pizza, it's quiche. :) I laughed at that remark and it's probably true. I'd add to that and say Neapolitan pizza isn't pizza it's soup. Soup in an undercooked bread bowl.
New York pizza is pizza. To most people. Including those in your country, TW
It's actually very similar to hamburgers and hot dogs which ander explained above. If someone wanted a hamburger and they ended up with German hamburg steak... they wouldn't be getting the food that they asked for. Even if the names are similar.
That's pizza too. I also like that. One of them was invented in the USA. The other, as far as I know, wasn't. Partial credit can be given to the USA. Partial credit can be given to Italy. Partial credit can be given to Greece. You can give the full credit to the US for the last step if you like. Because #1 is pizza too, I wouldn't.
Marketing aside, Sicilian pizza (sfincione) is the probable progenitor of NY pizza from what I hear, which itself descended from focaccia.
Neapolitan pizza straight from a Neapolitan oven is amazing. If the crust is mushy something's wrong. Either you failed to eat it fresh out of the oven. Or you went to the wrong place and the person who made it for you is inept (e.g. a large diameter is a bad idea because it ruins the crust chewiness in the middle, so stick to individual personal size pies).
It's intended to be simple in "toppings" so that you can enjoy the quality, simplicity and balance. Saying Neapolitan pizza is about "toppings" is like saying sushi is about toppings, or gumbo, cassoulet and paella are about fillings. These dishes are synergies of good ingredients. Everything in authentic Neapolitan pie is specific, fresh, and high quality: finely refined flour, buffalo milk mozza or fior di latte (cow milk), excellent olive oil, maybe prosciutto di parma. Big yum
I had it fresh out of the oven at the most famous pizzeria in Naples. It was alright. It just shouldn't be called pizza as it doesn't much resemble what 99% of the world calls pizza.
This list isn't as embarrassing as I'd expected when I first saw the quiz title. That canned pork product is an abomination, obviously. But the rest of this stuff, as long as you consume most of it in moderation, ain't too shabby. Throw in some baked beans, Buffalo wings, and peanut butter, and you're good to go. You're welcome, world.
As a person from Hawai'i, I always think Hawaiian food is a cuisine by itself, but it's not. It's American food and the ahi poke is just called poke. Ahi poke is a type of poke you can get, but there's also shrimp poke, tuna poke, and tako (and more).
It's what it's usually referred to as.
https://en.wikipedia.org/wiki/California_roll
Honestly, the Canadian claim seems unlikely. It's just one dude, who decades later, claimed to invent it based on his own memory. Meanwhile, the earliest written sources trace the invention to California.
And there was much rejoicing. (yay!)
New York pizza = a perfectly circular pizza pie of thin, semi-rigid crust cooked until golden brown, cut into several triangular shaped pieces so that you can hold one in your hand and eat it this way, with tomato sauce and mozzarella cheese distributed evenly over the pie as a foundation upon which to put other toppings like pepperoni, sausage, olives, peppers, onions, etc.
Neapolitan pizza = an amorphous blob of extremely greasy, doughy whiteish undercooked mush, served uncut, with a few dollops of cheese dropped here and there at random intervals, an uneven drip of tomato sauce, and maybe one sprig of basil in the center.
Which of these two sounds more like the kind of "pizza" that you would find being enjoyed in literally every country on Earth (including Italy outside of Naples!)?
drunken gandalf once commented that Chicago-style pizza is not pizza, it's quiche. :) I laughed at that remark and it's probably true. I'd add to that and say Neapolitan pizza isn't pizza it's soup. Soup in an undercooked bread bowl.
New York pizza is pizza. To most people. Including those in your country, TW
That's pizza. I like it.
https://www.bing.com/images/search?view=detailV2&id=8177EC40D43ED183217955EE5D15BDC67A3AC753&thid=OIP.Hz7Q9c7O9gCR79fgu8X82gHaE8&mediaurl=http%3A%2F%2Fpizzainny.com%2Fwp-content%2Fuploads%2F2016%2F04%2FNew-York-Pizza-Slice.jpg&exph=960&expw=1440&q=new+york+pizza&selectedindex=0&ajaxhist=0&vt=0
That's pizza too. I also like that. One of them was invented in the USA. The other, as far as I know, wasn't. Partial credit can be given to the USA. Partial credit can be given to Italy. Partial credit can be given to Greece. You can give the full credit to the US for the last step if you like. Because #1 is pizza too, I wouldn't.
Neapolitan pizza straight from a Neapolitan oven is amazing. If the crust is mushy something's wrong. Either you failed to eat it fresh out of the oven. Or you went to the wrong place and the person who made it for you is inept (e.g. a large diameter is a bad idea because it ruins the crust chewiness in the middle, so stick to individual personal size pies).
It's intended to be simple in "toppings" so that you can enjoy the quality, simplicity and balance. Saying Neapolitan pizza is about "toppings" is like saying sushi is about toppings, or gumbo, cassoulet and paella are about fillings. These dishes are synergies of good ingredients. Everything in authentic Neapolitan pie is specific, fresh, and high quality: finely refined flour, buffalo milk mozza or fior di latte (cow milk), excellent olive oil, maybe prosciutto di parma. Big yum
Not really a "american invention"