It makes sense that a country built by immigrants would have a cuisine that’s been shaped by a world of influences. There aren’t many purely American creations on our menus. Even apple pie — so American that it’s part of a catchphrase — comes from the Dutch.
Sure, there are a small handful of exceptions, and there are dishes that have been so Americanized that they’re no longer recognizable as an import, but there really isn’t an American-style of cooking in the same vein as, say, more instantly recognizable French, Greek, or Indian cuisine. American dining isn’t easily defined because it is so many things at once.
And we’re the better for it.
In this year’s DISH, CITY’s writers dig a little into some of the cultures that are influencing the ways Rochesterians eat. The area has long been an important home for immigrants and refugees, and Rochester’s restaurants reflect all of those cultures coming together.
There are millions of refugees fleeing unstable conditions in their home countries, and many have ended up in Rochester. Starting off, writers Katie Libby and Rebecca Rafferty spotlight three refugees who have opened their own restaurants and share their heritage through food.
There are already some unexpected things happening at Radio Social — the recently opened business that hosts bowling, games, and cocktails — but one of the more surprising aspects is its Israeli menu. We have an interview with Executive Chef Steven Eakins, who explains why he dug into Israeli cuisine.
Then, writer Daniel Kushner goes in search for rare beers and ciders, the kind of unique brew you can only find in one special location in Rochester. And as a bonus, writer Kiara Alfonseca shares a special, family dessert recipe that always reminds her of spring, and Linda Seng, the owner of Thai Mii Up, gives her recipe for mango with sticky rice.
We welcome your comments and feedback, so leave a note in the comments section below.
This article appears in May 17-23, 2017.
You will serve your readers a tastier article if you change the title to ‘What makes cuisine American?’ .
Such nonsense. They US does have it’s own regional cuisines, City is just too dense to recognize them. There are southern/soul food from the southwest, barbecue from the south and southwest, and Cajun and creole cuisines from Louisiana. That does not mean that cooking styles from other regions are not good also, but it does mean ALSO.
I hate when people call it Israeli food, it’s all pilfered from the countries around Israel and the people they displaced. They stole the food of the locals to disguise the fact they’ve only been there for 80 years.
Itd be like someone moving to Hawaii, stealing the local’s food history and claiming it as their own.