• FlintstoneSpiceLatte [they/them]
    ·
    2 years ago

    What's funny is that arguably, we in the states do have plenty of non-corporatized foodstuffs: Chili, Fajitas, fries (if you want you can just do what I do and cut + bake them with your favorite spices), sourdough bread (although ancient Egypt had it, the practice got revived in California), Cioppino, bagels (ours aren't as sweet as Montreal's, but they are generally thicker), Napolean cookies, cheesecake, Mac n' Cheese, Collard Greens, gumbo. Even Napa Valley has given France a run for its money in the wine department

    Hau'pia and Poke if you count the occupied nation of Hawai'i.

    But :amerikkka:'s national image is dominated by :grillman:, so this is how people see us. One of the worst things about this country is that all of the good that comes out is quashed, or laughed off as "SJW garbage that blights our culture".

    • Bloobish [comrade/them]
      ·
      2 years ago

      There's the pawpaw fruit, one of the tastiest fruits native to this country but it was never corporatized cuss it "rots too fast" like yeah mfers that's why there's country's with "seasonal dishes" cuss in nature you're not supposed to have year long access to fucking watermelons or other shit

    • star_wraith [he/him]
      ·
      2 years ago

      Literally the only good things about America:

      1. Pretty good vegan food options compared to other places.
      2. The James Webb Telescope

      That's literally it. OK and maybe Star Trek.

    • SaniFlush [any, any]
      ·
      2 years ago

      We seriously need to send a diplomat to Russia to host a clam bake and reassure them that American food isn't just cardboard crust pizza.

    • TheCaconym [any]
      ·
      2 years ago

      sourdough bread (although ancient Egypt had it, the practice got revived in California)

      I mean, what ? sourdough has been the main leavening agent used in Europe until late middle ages. For some breads based on special flours, and some products (panettone for example IIRC), it has never stopped being the main leavening agent up until the present day, again in Europe.