I'm not sure what point you're trying to make. In case you hadn't noticed the U.K. is at least as multicultural as the U.S., and with the E.U. is arguably more so. Sure there are regional specialities in the U.S. ... most which are derived from another country's cooking, like Creole and Cajun style cooking in Louisiana. The same can be said of the U.K. with regional specialities, but unlike the U.S. the U.K. doesn't try to pretend that it invented these things and gives credit where credit is due, so German sausages are labelled as German, not passed off as a U.K. invention (although after what the U.S. has done to the noble Frankfurter in turning it into the "hot dog" the Germans would classify the sausage as organic waste and mark it with a biohazard sign, and perhaps they prefer it not being referred to as a German food).Devoneaux said:To be perfectly honest, your claims of 90% overlap don't wring true with me. See unlike the british isles, America is a big place, with lots and lots of different ethnic groups, So what you consider "American Cuisine" I would consider "A singular aspect of American cuisine"
This is the primary difference between U.S. and U.K. food. The U.S. has tried to "Americanize" everything in an effort at nation building, and as a result comes across as hellishly arrogant in not acknowledging the origins of its food. The U.K., much more humbly, gives credit where it is due, and as a result is criticised for having very little "original" food when compared to the U.S. ... which also has very little original food, but just has the all-fired bad manners to pretend it invented stuff like barbequeing (the word itself is Carribean in origin), or re-label Mexican food as "Tex-mex" because their fragile little egos can't handle the idea that they didn't invent the burrito.
Frankly the U.S. has nothing to boast about in terms of cuisine itself, and a lot to apologise for. ... but getting an apology out of an American is like getting blood from a stone.