we are what we eat we are a nation of immigrants quot by david rosengarten
only read pages 6-9 answer the question
1. Why were not the Native Americans (before the advent of the Europeans in the US) positioned to build a national cuisine? By the same token, why were the Europeans (in Europe, France an example) positioned to have a national cuisine?
2. What is the major ingredient that Native Americans have contributed to the contemporary American cuisine?
3. What is the main factor that contributed to the establishment of a national culinary culture in American when the Europeans first arrived? Why?
4. What are the major contributions of African Americans to the American cuisine, both in terms of ingredients and recipes? Why?
5. What event(s) in American history led to the introduction of Chinese food in the US?
6. According to the author, what is the criterion of the success of Italian food in America?
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