Along with enjoying their country's numerous ethnic eateries, U.S. residents love their own culinary traditions, from Boston clam chowder to soul food and old-fashioned barbecue, which is known for its nationwide variations, one writer reports. "It's different all over the country," says Jonathan Dye, chef and assistant foodservice manager at the University of Iowa in Iowa City and a graduate of The Culinary Institute of America. Dye's new barbecue concept, called Riverside Smoke House, has been so successful that the facility added an in-house smoker.

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