American cuisine offers diversity, simple flavors

07/5/2009 | Pittsburgh Post-Gazette

It might not be as concrete as the cuisines in France or Italy, but culinary experts say America does have a national cuisine, one that blends regional diversity with native ingredients and simple flavors. American cuisine also benefited from the technology of the 1950s and 1960s and from various countries' influences, according to the James Beard Foundation survey.

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