America is a pretty big place, so there's a lot of regional variation. I think of "American" as steak & potatos, and bacon & eggs for breakfast (is breakfast "cuisine"?), perhaps because of time spend in the midwest when young
My own favorite: French cuisine. Our favorite French restaurant in Boston serves somewhat larger than optimal servings, but they're happy to let my wife and me share an entree, which brings the price down from astronomical to merely expensive.
After that, Mandarin (the only significantly spicy food I like), Cantonese, some American subtypes.
You're all a bunch of Homers I like most most styles. Top of the list however
Thai - for the aromas and spices Italian and Greek style - for salads, bread, cheese and cold meats Korean - because it's all around me
Joined: Jan 13, 2004
Originally posted by Warren Dew: Our favorite French restaurant in Boston serves somewhat larger than optimal servings, ...
French gastronomical servings ??? I expect your favourite restaurant is catering to American expectations of big portions, but French cuisine has characteristically small portions ever since nouvelle cuisine hit the scene. French cuisine. More true in Paris than Calais where you can get great big bowls of seafood like the favourite Moules marini�re on the seafront.
At one time in Paris you could take a morning dip in your very grande tasse du the. [ August 09, 2004: Message edited by: Helen Thomas ]
My favorite is Thai. Red chicken curry is my favorite. May be because Thai dishes and kerala dishes have some similarities.
Joined: Mar 04, 2004
I expect your favourite restaurant is catering to American expectations of big portions
I think that's exactly what they're doing. Sorry to be unclear - I consider the small servings at traditional French restaurants - such as one I've been to in Montreal - optimal; the "enlarged for Americans" servings are thus "larger than optimal".
Fortunately, while they've compromised on serving sizes, they haven't compromised on the quality of the food.
Joined: Jan 13, 2004
Warren Drew Actually I think the French eat quite a bit , though little and often in the form of several mini courses. Emile Zola's L'Assommoir has a piece on culinary reporting that is as much joy to read as it might be to eat at the roast goose banquet. But I cannot find a good translation and my French is too bad to attempt one.