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" ... American food culture was give and take, making do, diversifying, modifying, and expanding, all the while maintaining a revered connection to the way it was done back in the old country. There was no such thing as “soul food” back in Africa, but here it was full of rice and beans, fried chicken and collards, pork chops and sweet potato pie, developing the names soul food in the 1960s as a part of ethnic pride in African-American culture. The French never ate potatoes or ever saw a French-fried potato until the early 19th century, but love of the spud was ubiquitous in America. Italians could open an Italian-American menu and not recognize dishes with names like veal parmigiana, chicken tetrazzini, fettuccine Alfredo, chicken Vesuvius, hero sandwiches or Italian cheesecake, much less ever go to a New York-style Italian steakhouse that served huge baked potatoes, shrimp cocktail and five-pound Maine lobsters. No resident of Tokyo or Osaka had ever heard of negimaki or California rolls. And certainly no Mayan or Aztec had any concept of what chili con carne, chimichangas or fajitas could possibly be. ... "
" ... Pimento cheese, mac n' peas, curried sweet potatoes, spicy collards, and more ... "
" ... Some people make black-eyed peas as the food is supposed to encourage prosperity. Others eat green foods like collards because they're the colour of money. In Germany, a little bit of food is left on plates to gurantee a stocked larder next year. ... "