At the MSN site - my designated source of news, I’ve run into this title: ‘Traditional American food quiz’.
It looked really exciting to learn more about authentic American food: the old-fashioned and simple recipes of pioneers, frontiers, cowboys and Indians. Those daring and zesty people had formed close and powerful relations with nature and for sure knew a thing or two about healthy natural food.
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| I was imagining something like this |
The starting question in the quiz was a surprise:
- Who first served burgers?
Overcoming my disappointment I clicked ‘McDonalds. It was the wrong answer. The right one was - ‘White Castle’.
I kind of got the idea that the quiz was not exactly what I expected but rather about processed food, so I frowned and checked the next question right. This one was ‘how much French fries are consumed in the US per year’. I just went with the most outrageous number (2 bill.) which appeared to be correct.
Inspired by the hint I hit the next question correctly too. It inquired about the kind of cheese that is put on top of cheesesteaks. Out of several options I’ve selected the most mysterious (at least for me) – ‘Cheese Whiz’.
Having a strong suspicion that it was not even cheese but rather a so-called ‘cheese product’ I checked it in Wikipedia. My suspicion was confirmed.
It made me wonder why linoleum is not called ‘oil product’ – one of its components (according to abovementioned Wikipedia) is linseed oil.
Next several questions I missed.
I did not know that Buffalo wings should be served with blue cheese dressing and that Coca Cola had been invented in Georgia. And out of complete frustration I checked the wrong answer to traditional Texan barbeque (I knew, it was beef! Like in the movie ‘Giant’ with Elizabeth Taylor, Rock Hudson and James Dean)
Anyway, my quiz summary was:
- 4 correct answers – Just visiting?
I liked the joke.
But with the final statement in the quiz I agreed wholeheartedly and therefore decided to copy it here:
‘The origins of American cuisine are rich and varied.’
I wished though, that publications about real (not commercial) American food were more around.
