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Hollywood Cuisine
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The Flanderization of a single culture's cooking into a few recognizable tidbits. Handy for those who can't be bothered to do research and whose experience with the cuisine in question is limited to visiting a few restaurants. Of course, the cuisine of the writer's native country tends to get filled in a bit more. With local media, internal geographic regions and ethnicities may receive similar treatment. Americans' ideas of the cuisines of many cultures were originally based on the foods associated with immigrants from those countries, which is often different from what people actually ate back in the old country due to different ingredients being available and/or cheap (the classic example being the association between the Irish and corned beef and cabbage—in Ireland, it's back bacon and cabbage, but 19th-century America featured relatively cheap beef and relatively expensive bacon while in Ireland it was the other way 'round). Not to mention immigrant restaurant owners catering to American tastes, which has resulted in the creation of entire genres of food (Chinese-American, Tex-Mex, etc.) which are actually foreign to the countries with which they are associated. Recursive Hollywood Cuisine - the Hollywood Cuisine you'd eat in Hollywood - mainly revolves around namechecking various Southern California-only fast food operations. Sister Trope to Foreign Queasine. See also Drink-Based Characterization and Stock Food Depictions. |
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Hollywood Cuisine / int_2453f91 | type |
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Saudi/Gulf: Meat. Fatty, roasted meat. Especially camel. Especially, especially camel hump (which is mostly fat). Served in large portions with ungodly amounts of rice. Or in other words, kabsa. | |
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Hollywood Cuisine / int_323672c5 | type |
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As any viewer of Life of Boris will tell you, the quintessential Russian meat preparations are pashtet (liver pâté à la russe) and doktorskaya kolbasa (a kind of lightly-flavored emulsified sausage in the same family as mortadella dating from the 1930s and beloved across the old Eastern Bloc). Both Boris and German YouTuber Andong (who was born in Leningrad/Saint Petersburg) have made videos explaining the role of doktorskaya kolbasa—and how to make it, if you really want to. | |
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British food can't be all bad. One of Adam Richman's rather disgusting big-eats challenges, in Man v. Food was at a British diner in Florida that did thriving business - to Americans as well as Brits on holiday - serving fish and chips, cod cooked in a beer batter. Essentially British fast food cooked in American super-super-mega-size quantities. To Brits, one deep fried fish fillet is an ample sufficiency. Adam had to eat eight. But he thought it was delicious. | |
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Hollywood Cuisine / int_49bd41f5 | type |
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In recent years, thanks to a growing number of Korean immigrants in America, there is the stereotype a sushi joint is more likely to be run by Koreans. A running gag is that Japanese sushi chefs are a rare elite breed who spend almost a decade in a school just for the ability to make sushi (a perception not helped by the relative popularity of Jiro Dreams of Sushi, which portrays an elite and obsessive Japanese sushi chef whose apprenticeship program really is 10 years long). | |
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As with all things Nordic, Scandinavia and the World is on the case with examples of Nordic cooking. | |
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Very big on fries, covered in all sorts of stuff, of which mayonnaise is the least bizarre. Also big on croquettes as fast food—also deep-fried. Actually, the Dutch are kind of big on deep-frying in general, although nowhere near as much as the Americans (let alone the Scots). The olykoek ("oil cake") is generally accepted as the ancestor of the American doughnut. |
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"Tusci" was an alternative Latin name for the Etruscans,note To the point that in his Discourses on Livy, Niccolò Machiavelli, writing in Italian, regularly refers to the Etruscans as the "Tuscans," to the confusion of many modern readers. To some degree, this is reflective of Machiavelli's Roman fanboyism, but it's also important to realize that the people he was writing for were Florentines, and of course Florence is the main center of modern Tuscany. the people Romans took much if not most of their original culture from, so Tuscany, as their ancestral homeland, keeps some of the most archaic dishes and cooking techniques in all of Italy. Because of its highly rustic character and dissimilarity to what everyone usually calls "Italian", it just tended to go under the radar of most food writers until recently. | |
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Regular Ordinary Swedish Meal Time have made a few traditional Swedish dishes, including the aforementioned meatballs, smörgåstårta, and pyttipanna. Potatoes as a side dish appear frequently. Oh yeah, and mayonnaise. It's good for you. | |
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The beverage distilled from malt or grain is spelled "whiskey". Do not ever suggest that it isn't at least as good as Scotch whisky. | |
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Philly sometimes gets associated with cream cheese, which is an understandable mistake—Philadelphia Cream Cheese was invented in Upstate New York. (Cream cheese does have a long history in the Philadelphia area, but only because it was a common product from dairies across the mid-Atlantic generally from the 1820s onward.) | |
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