The moment a Pilgrim substituted maize for rice in a traditional English pudding, America had its first fusion cuisine, and ever since our cooks have delighted in creating ethnic, cognate cuisines such as Italian-American, Jewish-American and Chinese-American.
For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2003.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash