Popularity of "Italian American" and "Italian" Cuisine
Italian American food (and Mediterranean cuisine influence in general) has been highly influential in the American diet. It is one of the top three ethnic cuisines in the United States, according to the National Restaurant Association (known by industry professionals as the NRA). The NRA has stated:
Prof. Donna Gabaccia in "Italian Americana" Winter and Summer 1998 volumes, no. 1 & 2 notes that "Food and cooking are powerful expressions of our ties to the past and to our current identity." In these two issues of "Italian Americana" Donna Gabaccia reflects on various aspects of Italian American cooking, recipes, and Italian American life. "Italian, Mexican and Chinese (Cantonese) cuisines have indeed joined the mainstream. These three cuisines have become so ingrained in the American culture that they are no longer foreign to the American palate. According to the study, more than nine out of 10 consumers are familiar with and have tried these foods, and about half report eating them frequently. The research also indicates that Italian, Mexican and Chinese (Cantonese) have become so adapted to such an extent that "authenticity" is no longer a concern to customers."
Surveys have also shown that an overall trend towards the inclusion of so-called "alternate-source ingredients," as well as the "incorporation of ethnic cuisines, flavors and ingredients into restaurant menus" is now very commonplace. Rated high on the list of popular or "hot" items in the survey include " flatbreads, “ciabatta bread,” Mediterranean cuisine, espresso/ specialty coffee..." and so on. Of course, pizza and spaghetti in particular have been almost completely naturalized (the former in particular is a standard part of many American diets, often in forms almost completely unrecognizable to Italian cuisine).
Read more about this topic: Italian-American Cuisine
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