"George Shirley" ha scritto nel messaggio

> Invited the crew and their families to the house and made a huge pone of >
> cornbread and cooked up a big pot of lima beans with sausage.

I think that's a good choice because it comes from "your America" and that's
a nice way to introduce strangers to your world.

> Basically it boils down to eating foods you are used to and grew up with >
> and they become favorites.

The huge difference is that Americans move around. We never lose the old
places, but we add new things each time.

I was born and reared in Maine.
Biscuits, baked beans and cole slaw were every Saturday night.
Mother made 4 pies every Saturday morning.
Fish chowder, the real thing, was important as well as milky clam chowder.
Doughnuts were important and made at home. I can make 2 or 20 without even
looking at a recipe.
Corn bread might be different, but it was certainly important.
Winter soups, beef, chicken, for the cold climate. Lobsters and steamed or
fried clams in summer.
Strawberry shortcale made with biscuits in June and July.
My dad was French so among those influences I loved chicken fricasee and pot
au feu.

Then I went to live in the south for a long time and learned cornbread
stuffing, pecan pie, lots of great foods. Batbecue at BBQ joints, roasted
oysters. Fried okra.

I moved to the mid-Atlantic and learned crabs and mussels. In W Va. I added
a bunch of Amish foods as well as things either fried in a crust or boiled
forever.

I introduce Italians to American dishes bit by bit. They love them and
alwys say, "I thought it was just hamburgers and desserts."