The United States is sometimes called the "great melting pot," but anyone who has tried to open a restaurant in more than one American city knows that the pot hasn’t been stirred very well. Patterns of immigration, local flora and fauna, and different climates have all influenced tastes to create a national mosaic of regional preferences and local idiosyncrasies. So, too, have crazy restaurateurs who thought it was OK to batter-fry pickles, flavor chili with cinnamon and ...
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