Faux Foreign Foods

[Stacey Strawn]

In our new story,What's in a Name? (http://www.cookinglight.com/articles/get_article.asp?aID=9235), we told you about the origins of several dishes that may not be as "exotic" as you might think. We also asked what we might have overlooked. Anybody got one to add??



[This message has been edited by Stacey Strawn (edited 09-12-2000).]

[Anne]

Hi Stacey. Pizza as we know it is so different than Italian pizza I'm not sure if you can count it as originating there or not.
I think our concept of nachos has strayed a long way from Mexican cuisine too.

[sneezles]

This past March there was a huge discussion on the Irish Food website as to whether or not Corned Beef was truly an Irish dish. I do know that most peasants in Ireland could not afford to buy meat, as all their beef was sent to England or used by resident land owners. There was one thought that maybe Jewish immigrants in New York gave the recipe to the Irish immigrants who had on Sundays often eaten salted pork.

[This message has been edited by sneezles (edited 09-12-2000).]

[cookrrr]

Is Canadian bacon really Canadian? I am not really sure (although I am Canadian)! This is what http://www.epicurious.com has to say about it:

Called back bacon in Canada, this lean smoked meat is a closer kin to HAM than it is to regular bacon. It's taken from the lean, tender eye of the LOIN, which is located in the middle of the back. Canadian bacon comes in cylindrical chunks that can be sliced or cut in any manner desired. It costs more than regular bacon, but it's leaner and precooked (meaning less shrinkage) and therefore provides more servings per pound. It can be fried, baked, barbecued or used cold as it comes from the package in sandwiches and salads.

Does anyone know?



[This message has been edited by cookrrr (edited 09-12-2000).]