Re: SF Cookbook?

DouhetSukd <DouhetSukd@[EMAIL PROTECTED]
> wrote:
>As people move around more and more the regional aspects blend
>together.  But the original geographic differentiation was very
>strong.  The only US equivalent I can come up with is Louisiana (and
>the SouthEast) which is very particular to its region.  Love that
>gumbo and those fixins!

New Mexico / green chiles and "Southwestern"-style cooking - it's not the
same if you go one state either way to Arizona or Texas. "Southern-style"
cooking is more spread out, but is still confined to one ****tion of the
nation; then we've got the Maine/New England seafood, Idaho potatoes, etc
etc.

>From my cookbooks, I think that China, India also have highly
>differentiated regional cuisines, but it has hard to judge from eating
out.

For those they might be somewhat correlated with given languages/dialects,
as well, as (as I understand it) both have a great many separate languages
and/or dialects popping up here and there, to a much greater degree than
the USA's dialect differences...

Dave
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