You are clearly making a poor joke, but… Butter is literally what the French are known for. Sugarcane is from the South Pacific and sugar itself originated in India.
Southern and Creole cuisine originated in America however, and that uses a ton of spices on par with native Indian cuisine.
Industrial use of high fructose corn sirup is all American Capitalism, though.
… And southern france hardly uses butter btw.
sugar itself originated in India
Lol, what? Also: it’s not about where the stuff came from but rather what the cuisine does with it. Italian or German cuisine doesn’t become south american all of a sudden cause of tomatoes and potatoes.
While I haven’t lived there I’ve done several trips through the country. Maybe 7 weeks in total? I’d choose Belgium if I were to choose a regional winner.
Butter was a luxury prior to 150 years ago limited to a hard 20 mile radius of milk farms. 10 if you wanted it to taste good. Refrigeration changed this.
Sugar was similarly limited due to either trade with the far east or the establishment of colonies in the west indies. Russia didn’t have a sugar source until sugar beets in the late 1850s.
Most regional European cuisines were developed in the 1700s with the introduction of Tomatoes and Potatoes from the Americas. Both of the spices called out were still luxuries at the time.
Meanwhile yanks with their two spices - butter and sugar
“Our food is the tastiest in the wuuuurld”
Aye but yous can’t afford that coronary eh mate 😂
You are clearly making a poor joke, but… Butter is literally what the French are known for. Sugarcane is from the South Pacific and sugar itself originated in India.
Southern and Creole cuisine originated in America however, and that uses a ton of spices on par with native Indian cuisine.
Industrial use of high fructose corn sirup is all American Capitalism, though.
… And southern france hardly uses butter btw.
Lol, what? Also: it’s not about where the stuff came from but rather what the cuisine does with it. Italian or German cuisine doesn’t become south american all of a sudden cause of tomatoes and potatoes.
Just curious, but what does Southern France use as their fat to cook with, then? I’m visiting in a month.
Olive oil
Olive oil, just like any other mediterranean cuisine. In that climate, butter goes rancid in a heartbeat.
I mean obviously you’ve never taken the time to explore the US. US food is utterly fantastic.
Our beer is better too.
I’ve never had a decent American beer. PBR is the closest to decent I’ve ever had.
I appreciate you admitting you’ve never stepped foot in an American beer store.
American “beer” lol. Laughs in German.
Edit: Grumpy Muricans, your downvotes only prove my point!
We do dopplebock far better here.
Lol. As if you’ve ever even tried the local bavarian breweries (the stuff they sell on Oktoberfest doesn’t count)! xD
While I haven’t lived there I’ve done several trips through the country. Maybe 7 weeks in total? I’d choose Belgium if I were to choose a regional winner.
So you say the only good beer you got is a beer you copied from us?
Is this where we pretend that Brits don’t consume obscene amounts of sugar and butter?
No, there’s no point pretending they’re not fat cunts as well
But we’re pretending they don’t consume vast amounts of spices too. They’re fat smelly cunts tbh
Butter was a luxury prior to 150 years ago limited to a hard 20 mile radius of milk farms. 10 if you wanted it to taste good. Refrigeration changed this.
Sugar was similarly limited due to either trade with the far east or the establishment of colonies in the west indies. Russia didn’t have a sugar source until sugar beets in the late 1850s.
Most regional European cuisines were developed in the 1700s with the introduction of Tomatoes and Potatoes from the Americas. Both of the spices called out were still luxuries at the time.