Ever since the dawn of the spice trade, the work of traveling merchants has helped homogenize world cuisine. Migrants, too, bring along traditional recipes and infuse their new homes with tastes from the old country. The effect is a wonderful variety of constantly improving food, but at the expense of regional and national distinctiveness. In America, where people move freely and trade aggressively, the forces of homogenization are stronger then we often realize.
When we set out on our Great American Road Trip, we expected to be wowed by “authentic” regional cuisine. We thought, for example, we’d find the best chicken and dumplings in the Deep South, and the best Mexican cuisine along the Mexican border and throughout the South West. When we rolled into Texas, we felt like we entered the home turf of America’s all-star barbeque team, and had expectations to match.
