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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?