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TEXT 1. ADD SPICE TO DINING
The Americans living in the USA are known to call their country a melting pot", because people of different nationalities on arriving in the USA start melting as if they were in a pot. As a result, any newly melted average American is fond Coca-Cola, Western cowboys, and has a sweet dream of having a home of his own. As for food habits, Americans of course enjoy all-American famous hot dogs and hamburgers, but surrounded by a great variety of Asian and Old World Restaurants they enjoy Chinese, Vietnamese, Korean, Thai as well as French, Jewish, Russian, Italian and Ukrainian cuisine or way of cooking.
In New York alone you are free to attend a Moroccan, Ethiopian, Greek, southern and northern Italian restaurants, not to mention China Town where everything smells Chinese, and everybody speaks Chinese. So, ethnic small cafe-like restaurants, called today eateries, with exotic food for all tastes, are becoming more and more popular.
Former meat-and-potatoes eaters, so fond of pancakes with maple syrup, and well-known apple-pies, with banana split for desserts, people not only in New-York, but across the United States people are developing a great taste for foods they had never heard of five years ago and which are still difficult to pronounce. They are ordering the Moroccan dish, called couscous, which is made of steamed milled grain, or Greek taramosalata made of mashed cod roe and olive oil. They can grasp green peas with chopsticks, and digest red-hot Indian curries, or plenty of chili peppers together, with lots of coriander and garlic, which is so typical of Thai food.
Today restaurants and smaller eateries are ready to serve more and more authentic food. For example, Chinese restaurants are replacing burgers for shark soup, sea cucumbers and sweet buns.
The reasons for this enormous enthusiasm for ethnic food is increased interest in authentic dishes, more dining out, the impact of immigrants, and an emphasis on nutrition, plus increased trade.
Working men and women, who travel or have travel abroad, and who are involved in money-making businesses have enough money to dine out several times a week. The restaurant industry is trying hard to appeal to this group.
Ethnic groups new to the USA brought their food with them and their authentic and very often exotic dishes are adapted for American tastes.
The popularity of fresh and exotic foods is also due to a demand by diners for less fatty and thus healthier foods. Everybody knows today that the Asian diet uses almost no butter, milk, or cheese, containing about half the fat of the American diet. And Chinese eat small portions of non-fatty fish, with lots of rice. All over the USA people alter their menu - less steak, less crab and more stews and soups. Shoppers across the country have stopped buying snack foods. There is a tendency to eat less, and buy a medium-sized packet of something now instead of a large one.
Most authentic ethnic foods are consequently based on small portions, fresh seasonal vegetables, and quick cooking. True Italian food is not heavily layered with sauces and cheese but depends on cholesterol-free olive oil and grilled fish. French cuisine stresses light sauces and more steamed
vegetables. Mexican food is rich in beans and rice, and Japanese put an emphasis on fish and different seafoods.
It might be mostly because of this that heavier ethnic cuisines such as German and Hungarian, so high in fat, have not shown any increase of popularity. More than anything else, interest in ethnic cuisines has grown because increased trade has brought in many foods never before seen in the USA. One delicacy shop in New-York carries 40 different kinds of olive oil and 360 cheeses, as well as a wide array of other foods that couldn't be found at any price five or ten years ago. All those fast food eateries and street vendors with the so-called authentic Italian pizzas are becoming less and less popular. Besides, nowadays it is not a big problem to cook one in an oven, or a microwave oven, which will be more time-consuming.
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