American Cuisine: The Most Diverse Cuisine on the Planet | The GDP Ep. 45

American Cuisine is often thought of as just fast food and BBQ, but it is so much more than these American staples. In this podcast we explore deeper American cuisine with two food gurus Kevin Milligan-Chef/ Restaurant Owner and John Gassner - Small Business Owner. As always thanks for tuning in, leave us a review, comment and follow us for weekly content. Outline:  2:45 American made French food better 3:30 French American Fusion 6:15 Kevin’s journey to food through hospitality  9:00 Business plans for the future 14:00: What is American cuisine? 15:00 John’s answer to what is American food 15:30 American pioneer spirit influences the style of food 17:30 The scale of the United States in shear size that influences the forms of food 18:45 What is the fusion of American and other culture’s food? And what is Americanized 19:45 American has the best pizza 21:00 Hot Take - Italian pizza is not good 22:00 Where does American cuisine start? 24:30 The Pig: The greatest animal  26:00 Different style of BBQ – Texas verses SouthEastern BBQ 27:00 The slaves began the whole hog roasting 28:30 How American lifestyle influences the food 29:00 Jefferson introducing Palenta  29:30 Del Monaco in 1830: Multi-course fast food 30:30 Westward expansion led to faster ways to make food 31:15 The combination of northern and southern east coast food at his and John’s 10 course dinner 32:30 Fast food idea: Always been around - closely linked to our identity 33:30 To forge something out of what we have 34:45 Mexican American food - ingenuity of the Mexican roofers 36:00 The American burger - who invented it? Lots of contention 37:30 French fries, mac and cheese, and tomatoes – all from Jefferson bringing them to America 37:45 The amazing mac and cheese 42:30 J Big immigration of the 1800’s - Dutch, Germans, Irish, and other Eastern Europeans coming over 43:10 1920’s to 1950’s - home cooking to mass produced food 44:00: James Beard, Helen Brown, Fannie Farmer – characters that have formed American food. This is when American food feels officially established. 45:10 James Beard spearheaded American fusion of foods. Broke down snobbery of the expectation of American food – very approachable and comfortable  46:00 The comfort of American food -  a coping mechanism  48:00 Hospitality and association with memory of food – connecting food to good memories 51:45 Food from primary fuel to taste as a larger factor for what you want to eat 53:00 The rebellion of people are wanting to eat more and be mingling more 53:00 The growth of restaurants after the shut-downs 54:30 The shift from family meals? 55:30 Industrialization of food lead to the a degradation of food 56:30 TV will dictate how you will eat 58:45 The introduction of the celebrity chef in America – about the chef and their personality  59:45 Madison 11 – known for their hospitality 1:00:30 What’s your short answer of what is American Cuisine?  1:02:00 J John’s answer - food has meaning because it being tied to the American Dream – for you family, your clan 1:03:15: Convenience, diversity, and integrity - fast, not messing around, diverse, integrity in that it’s good American food, not French snobs 1:05:00: Americans should have more pride in their food – we have amazing food in our country. 1:06:10: We’re American  1:07:30 Our grocery stores are the best