American Cuisine: The Most Diverse Cuisine on the Planet | The GDP Ep. 45

American Cuisine is often thought of as just fast food and BBQ, but it is so much more than these American staples. In this podcast we explore deeper American cuisine with two food gurus Kevin Milligan-Chef/ Restaurant Owner and John Gassner - Small Business Owner.

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Outline:
2:45 American made French food better
3:30 French American Fusion
6:15 Kevin’s journey to food through hospitality
9:00 Business plans for the future
14:00: What is American cuisine?
15:00 John’s answer to what is American food
15:30 American pioneer spirit influences the style of food
17:30 The scale of the United States in shear size that influences the forms of food
18:45 What is the fusion of American and other culture’s food? And what is Americanized
19:45 American has the best pizza
21:00 Hot Take - Italian pizza is not good
22:00 Where does American cuisine start?
24:30 The Pig: The greatest animal
26:00 Different style of BBQ – Texas verses SouthEastern BBQ
27:00 The slaves began the whole hog roasting
28:30 How American lifestyle influences the food
29:00 Jefferson introducing Palenta
29:30 Del Monaco in 1830: Multi-course fast food
30:30 Westward expansion led to faster ways to make food
31:15 The combination of northern and southern east coast food at his and John’s 10 course dinner
32:30 Fast food idea: Always been around - closely linked to our identity
33:30 To forge something out of what we have
34:45 Mexican American food - ingenuity of the Mexican roofers
36:00 The American burger - who invented it? Lots of contention
37:30 French fries, mac and cheese, and tomatoes – all from Jefferson bringing them to America
37:45 The amazing mac and cheese
42:30 J Big immigration of the 1800’s - Dutch, Germans, Irish, and other Eastern Europeans coming over
43:10 1920’s to 1950’s - home cooking to mass produced food
44:00: James Beard, Helen Brown, Fannie Farmer – characters that have formed American food. This is when American food feels officially established.
45:10 James Beard spearheaded American fusion of foods. Broke down snobbery of the expectation of American food – very approachable and comfortable
46:00 The comfort of American food - a coping mechanism
48:00 Hospitality and association with memory of food – connecting food to good memories
51:45 Food from primary fuel to taste as a larger factor for what you want to eat
53:00 The rebellion of people are wanting to eat more and be mingling more
53:00 The growth of restaurants after the shut-downs
54:30 The shift from family meals?
55:30 Industrialization of food lead to the a degradation of food
56:30 TV will dictate how you will eat
58:45 The introduction of the celebrity chef in America – about the chef and their personality
59:45 Madison 11 – known for their hospitality
1:00:30 What’s your short answer of what is American Cuisine?
1:02:00 J John’s answer - food has meaning because it being tied to the American Dream – for you family, your clan
1:03:15: Convenience, diversity, and integrity - fast, not messing around, diverse, integrity in that it’s good American food, not French snobs
1:05:00: Americans should have more pride in their food – we have amazing food in our country.
1:06:10: We’re American
1:07:30 Our grocery stores are the best