The United States has long been viewed as a melting pot of many cultures. Nowhere is this diversity more apparent than in the foods we eat. Culinary America reflects the many cultures and histories that comprise this country. Historically, as immigrants arrived in this country, they brought their customs and recipes and combined them with the produce and livestock available in the regions where they settled. The results yielded foods that were distinctly American, while preserving traditions from Europe, Africa, Mexico, and other corners of the world. Culinary America truly encompasses global ingredients and recipes.

Although some homogenization has occurred as people have become increasingly mobile, culinary America is very much the story of many different regional cuisines as opposed to one American cuisine. Because immigrants tended to settle in groups, American cuisine developed as a regionalized tradition and continues that way today. Just how diverse culinary America is becomes apparent when one travels throughout this country. Foods that are common in one region may be difficult to find in another.

In the Deep South, for instance, fried chicken and collard greens are favorites for dinner, followed by peach cobbler or shoofly pie for dessert. Go a little further south into Florida, and the Cuban sandwich and key lime pie will appear on most menus. Coastal towns in the south will probably serve shrimp and grits, fried catfish, and hush puppies. In the Pacific Northwest region, none of these dishes might be available. Instead, one is likely to find sourdough pancakes, crab Louie salad, pan-fried rainbow trout, and huckleberry pie. A sampling of foods from the Southwest shows a heavy influence of Mexican cuisine, and might include enchiladas, guacamole, and tortilla soup. New England is famous for Boston cream pie, clam chowder, and johnnycakes. Philadelphia cheese steak, hoagies, and devil’s food cake are popular in the Mid-Atlantic States.

One of the best ways to experience this country is through the foods of different regions. It is only truly possible to know culinary America by sampling the many cuisines that make up the diverse palette reflected by the different ingredients and recipes across this land. When traveling, skip the large restaurant chains and fast food establishments. Instead, make the effort to eat at local restaurants known for regional cuisine and traditional dishes. Some of these places may be off the beaten path, but it pays to ask the locals where they like to eat. Exploring regional cuisine is the only way to understand and experience culinary America.

For some of us, food is warmth and love. We associate it with home and childhood: tempting smells that greeted us after school on a cold December afternoon. The kitchen served as the center of the house under the kindly direction of the Captain in the apron. If we were good, we might be allowed to stir the pot. If we were very good, we got to clean out the mixing bowl.

As we grew up, we found wonders elsewhere: the coffee shops and diners where adolescents gathered and food was only a platform for the real business of talking, bonding, and flirting. We drank cola and root beer and discovered sundaes, pizza and french fries. But real food was what we ate at home.

Later, we moved on to the pale imitation of food represented by college cafeterias and underground cafes that were heavy on music and political rebellion and light on the menu. We returned home for the holidays and again ate real food, as good as we remembered. Some of us moved on to the non-food of C rations and swore we’d never enjoy eating again.

We moved into the world of work: automats and deli lunches or expense-account steak and martinis where even the most exquisite fare took a back seat to table discussions. We married, moved into new homes, rediscovered the warmth and intimacy of a family kitchen and embraced the delights of gourmet cooking, homemade bread, and nouvelle cuisine.

At the same time, just below our level of awareness, the fast food industry started to blossom into the billion dollar gorilla it is today.

At first, it was small hamburgers and hot dogs with french fries and a drink. At first, it was an occasional visit to “get mom out of the kitchen.” At first, it was just something fast that avoided interruptions in our race to the top.

The menus expanded to encourage more frequent visits. Drive-Thrus that sat closed and empty until noon suddenly discovered how to make breakfast items that could be eaten at the wheel. Chicken, fish, and ribs were added, soon followed by Mexican specialties, baked potatoes, fried vegetables, and sandwiches. The burgers got bigger and so did we.

Somewhere, a brilliant light bulb exploded in an ad man’s brain and “Super-Size” was born. If a burger was good, why not make it bigger for just a little more money? If fries are the staff of life for American teenagers, why not make the portions bigger? Why not make the best purchase value a whole meal, combining everything the customer wants (and maybe something they don’t)? Why not Super-Size the whole meal and really make money?

Rather than an occasional change-of-pace, the Drive-Thru gradually assumed a predominant place in our diets. Astute marketers targeted their sales pitches to the most responsive and easily manipulated niche of the population: children. Tired, time-strapped parents yielded to tearful pleas to visit Ronald or Jack. And our children grew fat.

Teenagers, with their deep-seated psychological preference to live in their cars existed on a diet made up, almost exclusively, of fast food, turning up their noses at the thought of a home-cooked meal. Active and full of energy, they ignored the almost imperceptible puffiness that their intake triggered.

What was there to worry about? The Drive-Thrus were a gift from heaven: tasty food, fast access, car-proof containers, cheap satiation.

Then we woke up. We looked at a world where even the average individual was clearly overweight and more than a third of us were obese, even our children. In a culture obsessed with the appearance of being thin, we were become permanently, indisputably, fat.

The few earlier voices of criticism increased to a low roar. The tasty creations of yesterday became the now-maligned culprits of our condition. To keep the money-machine viable, the fast food moguls adapted to the cries for change: the oil used for frying was trumpeted as unsaturated, salads appeared on menus, substitute sides for french fries became available, and “Super-Size it?” was no longer the order taker’s standard refrain.

The industry breathed a sigh of relief seeing that a few changes made everything all right and the world could return to its infatuation with the Drive-Thru. We beamed with a sense of satisfaction that we had prodded the market in a healthier direction. Then we noticed that we were still fat.

Where had we gone wrong? Well, the “small” burgers were still big: two to three times the size of their relatives of forty years ago. The salads were healthy until drenched with several hundred calories of creamy dressing. To maintain the taste we had come to love, toppings were added: more kinds of cheese, butter, relishes and dipping sauces. And everything was still primarily fried: breakfast, burgers, chicken, potatoes. Even high quality, frequently-changed deep fry oil is loaded with calories to be deposited on our waistlines, hips, and internal organs.

Fast food has taken us out of the kitchen into a world where the demand for productivity makes us work harder and longer and steals away any notion of spare time. We run to keep pace with a society spinning ever faster and we eat on the run because to pause is to fail. Is there no escape? This is the Twenty-first Century — returning to the food regimes of fifty or a hundred years ago is improbable. The old fashioned “made from scratch” meals require too much time and effort, except for special occasions, in our fast-paced, two-working-parents, long-work-and-commute lives.

What we can do, if we seek to withdraw from the enormous herd of heavyweights, is to remember that the way to health, slenderness, delayed aging, and increased longevity has been demonstrated repetitively by our little friend, the laboratory rat.

The secret is consistent, prolonged, cheat-proofed, under-eating. Once that core concept has been adopted, and completely internalized, the pathway to a new, thin you becomes clear: eat whatever you want but a LOT LESS. We’re not looking at the old adage of “eat moderately and move around a lot” because we know, from experience, that it doesn’t work. When I say a “lot less” I mean it. You may be eating three times a day, plus snacks. Cutting out a snack here or a dessert there may eventually help you lose weight – if you have twenty years to invest in the attempt.

Don’t “cut back.” Slash, sever, pulverize your portions. If you eat three meals a day, change to eating just one. If you like to graze on six mini-meals or snacks, cut to two. Reducing your overall intake by two thirds should bring you into the zone of your actual daily needs. Yes, it would be nice if you opted to make those reduced calories all highly nutritious but we all know that you are going to eat what you are going to eat, no matter how much the health gurus nag you. So go ahead and eat what you intend, just one third of your usual rations.

To keep your energy on an even keel, you can spread your one meal throughout the day. If your usual lunch is a cheeseburger, fries, and a shake, split it up: a shake for breakfast, a burger for lunch, a dinner of fries and a slice of cheese. Are you then on a diet? Are you using your precious time on specialty shopping and food preparation? Do you have to think about what menu items fit into your prescribed weight plan? No, none of these apply. You are simply eating the way you have always done except one day of your prior food plan now last three days. If you’re worried about your health, take a multivitamin (funny, you weren’t worried about your health on the same fare in the past, were you?) If you are a tall, large-boned individual or you feel (genuinely and persistently) faint, take a canned nutritional booster like Ensure.

It is almost too simple and too easy IF you have really internalized the concept of under-eating and have adopted a “can do,will do,” attitude – the key to everything.

P. S. You’ll save a lot of money too!

Foreigners love their hamburgers, French fries, soft drinks and Thai’s just have to have rice with every meal. But which would I prefer after living most of my life in Canada and now having retired to Chiang Mai, Thailand?

As with any large city there are an abundance of fine restaurants catering to different tastes and budgets. Chiang Mai is no different. Thai people love to eat. Restaurants are full of Thai’s and foreigners enjoying all types of cuisine. Rather than deal with fine restaurants which we all dine at but not every day this article deals with the day to day dining of the Thai people here in Chiang Mai.

Popular restaurants in North America are Harvey’s, McDonalds, and Burger King. Here we have the street vendors. The end result is a quickly prepared affordable meal.

The street vendors may sell fresh fruits such as pineapple, mango, watermelon, strawberries (locally grown), and more. Each fruit is cut up into small pieces and placed in a plastic bag and you are provided a long wooden stick with which to eat it. Cost is normally 10 baht which comes to about 25 cents U.S. and the fruits are kept cool and are delicious. Also vendors here sell fast foods and snacks. Get a meal of cooked rice, meat and veggies again placed in a plastic bag but this time wrapped tightly by an elastic band for about 20 baht or 50 cents U.S. Take your pick of a rice dish, or a noodle dish or a soup. Tasty and normally already prepared and wrapped and still warm or if you want to wait one minute they will take it out of the pot and put it into the bag while you wait. So a cooked meal and a tasty snack for a total of about 75 cents U.S. For many Thai’s in Chiang Mai this is there most common meal. They then proceed to drive home, unwrap the elastic, put some rice in a bowl, place several cups of the table with a bottle of water and that is one of their meals.

We all love fast foods and we all want it to be affordable. That we have in common. What you will find different between here and there is the price, quality and service.

Price. The price of meals whether it be at restaurants, or street vendors is cheap compared to what we are used to. A filling meal can be had for less than a 1US dollar for a meal I described above which includes a bowl of rice, cooked meal from street vendor and fruit from street vendor. For only $2.50 U.S. you can dine out at an all you can eat full course buffet, desserts, coffee, tip and taxes included as well as a tip for the parking lot attendant The prices are low because the ingredients are locally grown and because the labor cost is inexpensive.

Quality. The quality of the food is much healthier here than back home. Back home KFC, McDonalds, and Harvey’s are popular lunch and dinner restaurants. If you think you are thinking healthy foods there think again. Here you do not have the greasy French fries, Hamburgers stuffed full of ketchup, mustard, onions, mayo and more to hide the taste of the meat you are eating. Here you eat rice, fresh vegetables, fresh fish, drink water with the meals as opposed to a bucket sized plastic container packed full of ice and watered down sugar flavored soft drink.

Service. A teenager earning a few extra bucks in a fast food restaurant or an adult making a living out of working full time in a restaurant here. Which one would you expect to provide the best service? Nothing more needs to be said.

If you come to Chiang Mai do not go searching for restaurants that have what you normally eat. You may as well stay home and buy a video about Thailand, or watch a TV program about Thailand.

The foods here are tasty, healthy, and inexpensive.

The basic ingredient in all the meals is rice. Yes rice for breakfast too. I have never been one for rice. Potatoes was my staple. But here potatoes are pricey and although I admit to buying them and making potato soup and french fries it is the exception and not the rule.

As I have said before, the Thai’s are known for making anything taste good.

So take fresh ingredients combine that with rice and special sauces which are the key to the taste and there you have it – Healthy, Tasty, and Inexpensive meals.

Top if off with locally grown fresh pineapple, watermelon, mango, strawberries or a dozen or more fruits and you have a meal you will enjoy and which is good for you.

The funny thing about foods is that whatever you really like is NO GOOD for you. What are your favorites? Cake, pies, French fries, hamburgers, ice-cream. Well they are not that good for you in terms of eating them regularly. What do you hate to eat? Broccoli, asparagus, spinach, brown rice, boiled chicken. Well these are good for you.

So if you come here to Thailand. do try several different types of Thai foods. You may find a soup that you just cannot get enough of, or a Thai dessert that you have no idea what it was and which you absolutely enjoyed, or fresh fish which is abundant here. Prawns, sea bass and more cooked up on a large plate will leave you wanting more.

I have eaten meals, snacks and fruits sold by small roadside food vendors and never experienced any problems. The ingredients are fresh, kept on ice if required and cooking areas cleaned regularly. So I see this as a safe, inexpensive way to buy snacks and meals. I would recommend that you carry a bottle of water which can be purchased at 7-11 for only 13 cents as you may get a bit dehydrated especially if you are doing a lot of walking and this if anything may be the cause of a quick jaunt to the rest room.

Are there things that I do not eat that Thai’s eat? Yes there is a fruit called Durian, the Thai’s just love it but it has such a foul odor that when I gave it a try I had to breathe through my mouth. Apart from the odor it has the texture of a pudding and is rich in flavor. What I did not have the courage to try and which I expect would be healthy to eat was the fried insects. I suppose that it is just a matter of getting used to the sight of them. Perhaps I could dine on both the fruit and insects regularly if I kept breathing through my nose and kept my eyes shut while I ate.

But you should try what we call Suki. It is a soup that you cook on your table in a pot with hot coals underneath. You decide on the ingredients such as chicken, beef, liver, fish and add them and take them out when they are cooked. Normally the meats go in first as they take longer to cook and then the vegetables. In about 5 minutes you have your soup. Two small bowls will accompany the meal. They are both made of hot peppers. One has the appearance of a green paste and the other a red paste. You can either dip your meat or fish into the paste or put a teaspoonful into your soup. The green paste is spicy, makes me perspire a bit and gives me a longing for a cold glass of water during I eat my soup. The red paste I do not touch and would not recommend you try it unless you are accustomed to eating it or you are Mexican. My girlfriend eats her Suki with the green paste and admits to making trips to the washroom during the middle of the night and not to brush here teeth. A filling meal for 4 people for about $3 U.S. and that includes taxes, tip, and bottled water with a bucket of ice.

Remember how earlier on I said that the Thai’s have a reputation for making any food taste delicious. That is true. The KEY is the sauce. I do not know what ingredients go into the sauces but I do know that I was not a rice eater and now with I will be scraping the bottom of each bowl of food that is served to me. Normal white rice cooked in a rice cooker combined with fried vegetables and meat with the special sauce is simply delicious.

And if you want to know where I would eat given the choice now, a fast food restaurant there or a street vendor here? My reply would be a street vendor here. After the meal here I am filled up, the food is delicious, the fruits are fantastic and prices are so low and I feel fitter.

Want to learn more about Thai foods. Check out our Thai foods and recipes on our website.

Argentina is South America’s second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is exposed to many different cultural influences from all directions, including countries all the way across the Pacific. Spain took it upon themselves to permanently settle in the country in the late 1500s, and remained there until Buenos Aires formally emancipated themselves in 1853. One of the most remarkable differences between Argentine Cuisine and exotic cuisines from around the world is the heavy influence that the cuisine of the Italian and Spanish cultures had on it.

Startlingly enough, due to the influence of the Italian culture on the country of Argentina, Italian food staples such as lasagna, pizza, pasta, and ravioli are commonly seen on the Argentine table, at least in the country’s major cities. Unusually enough (when it comes to Italian food), white bread is also common, as are side dishes made of vegetables native to Argentina, such as potatoes, eggplants, squash, cucumbers, and zucchini.

Argentina is also one of the world’s leading producers of milk, wheat, corn, and meat (including, but not limited to beef, goat meat, pork, and lamb) so naturally, these things are very common in the Argentine dish. Argentine dishes are normally very high in protein, so grilled meats are commonly seen on a plate of Argentine food.

Empanadas, pastries stuffed with meat or cheese, are also an Argentine favorite. They are commonly served in Argentine restaurants, and are national favorites. Empanadas are normally eaten baked or fried, and are often served at parties or festivals as appetizers. The dessert version of an empanada usually consists of brown sugar or fruit such as apples or oranges.

In smaller cities, the foreign influences of Spain and Italy are less apparent. Milanese’s, thin slivers of meat dipped in eggs, bread crumbs, and then fried in oil, are common fare in the rural areas of Argentina. Their simplicity makes them great snacks, but they can also be served as part of a meal piping hot served with mashed potatoes, or between two slices of bread as a sandwich.

The master chefs are more apt to return to the more classic, provincial style of preparing and cooking food, which bears more of a resemblance to Mexican cuisine than that of Italy. Bolder, more intense spices are used. Calling forth once more the Spanish influences in Argentina, Argentine cooks are famous for their tortillas; unlike the Mexican version of the tortilla the Argentines use potato dough, in contrast to the traditional Mexican corn or flour tortilla.

Desserts are more popular in these areas, as well. Dulcet de lecher (which roughly translates into “Milk Jam”), a sweet pudding of sugar and milk, is a popular dessert in Argentina. This lightly brown-colored pudding is eaten alone, or stuffed in cakes or pies. Sometimes the treat is also crystallized into a solid wafer-like candy substance.