Yeah I’m all for dunking on Europeans, but this is a dumb take, all food is from somewhere else. Apples may have come from Kazakhstan but that doesn’t mean people and cultures from outside Kazakhstan haven’t also grown apples and come up with unique ways to prepare and eat them. So what? Doesn’t mean a Japanese apple curry isn’t a part of Japanese cuisine, or cider isn’t a traditional beverage in south west England. Likewise with rice? Are we claiming that only food made near the Yangtze River basin can claim rice? Nigerian Jollof is rice apropriation?

Get outa here.

Dunk on Belgium for being allergic to flavour, or Germany for thinking chicken is a vegetable or Italians for being weird little freaks if you mess up a “traditional Italian recipe” when the only Italian food tradition for most of history was ‘not starving’.

can’t bear to eat anything that doesn’t come from a dead animal

Hear hear. Reason #4587 I hate this fucking country. When it doesn’t come from a dead creature it comes from a live one that is being actively tortured.

Their “cuisine” they’re so proud of is built on mass slaughter and abuse, it’s disgusting

This is stupid. Tomatoes aren’t native to India and chillies aren’t native to China, doesn’t mean those ingredients aren’t legitimate to use in those cuisines.

The problem is this is the only side of the story that ever gets talked about, because mayobrain.
The other side (all the ingredients I’ve listed, and many more that I don’t know about) are not.

As an Algerian, I see this bullshit way too much between us and Moroccans, Motherfuckers really believe that on the Oujda Tlemcen border people stop eating Harrira and Baghrir on the other side, sometimes it’s funny everytime it’s fucking annoying.

It’s all the same fucking spices on all dishes

Hear me out: garlic improves basically everything but sweet stuff. it should be in everything.

Your hot sauces suck ass too.

Okay, what are your recommendations, I’d love to compare with my spice cabinet full of only flavorful hot sauces that aren’t chemical bullshit and see if there’s anything new I should be adding to the collection.

I’m a food scholar by training (and I’m working to be a full-time food scholar, too) and you have largely summarized a bunch of conversations I’ve been in and books written on the whole “food is born out of migration, exchange, and local culture and biodiversity”

I guess this is some dumbass American thing I am not capable of understanding. You guys seem to suck at cooking, it seems like food is just signifiers over there. Ive seen users here dunk on the concept of using “salt” to season your food, because “white people use salt.” Same goes for herbs.
Whenever i talk to Americans and they talk about using spices, they can’t ever specify what fucking spices apart from “oh cajun mix from the local store” or the like. Maybe I’m lucky enough to see the words “paprika” or “cumin”, but I’ve yet to see anything but blank stares when I ask what they use for their other dishes. It’s all the same fucking spices on all dishes, because it is not actually about making good food. Like the kings of old, spices are used as a signifyer rather than something that should be understood and used in cooking.
Your hot sauces suck ass too. I don’t want some garbage artificial chemical capsaicing booster pack, I want a fucking hot sauce.
And your portion sizes are fucked and don’t even get me started on corn syrup.
Americans need to shut the fuck up about food.
All your dishes are German anyway.

New tagline dropped please mods

Good post.

Even the shitty spices are mostly a hard on for (much better) French 19th century food. Early US and European food is 80% horseradish and peppercorn and whatever local spices were available.

or crackers could stop gushing about how “acktchyually Thai cuisine would be NOTHING without the portuguese” when they themselves were eating boiled turnips before that

This is a culinary hot-take but my position is that the most well-developed cuisines (I think the term “advanced” carries way too much baggage here due to obvious reasons) are ones that can readily incorporate unfamiliar ingredients and make them into the central part of a dish.

Indian and Chinese cuisine are two examples where you could throw nearly any ingredient at them and they’d be able to make a dish out of it, at least in my opinion.

Of course, but the purity virtue signaling only happens with mayos on reddit

Pizza was unheard of in north Italy before ww2.

They ate wheat polenta, I guess, and some uh, manakesh-looking food…

deleted by creator

yes. it was a very African American beverage

https://www2.nau.edu/lrm22/lessons/plant_origins/plant_origins.html

Herring, types of cod, types of deer I reckon, types of cheese, cabbage, some other root vegetables I think. Maybe pig is allowed since it’s probably from the Eurasian steppe (according to the first article on Google I found)?
It’s not a lot since we’ve decided to go with the ethnonationalist definition of Europe as being “England, scandinavia, Germany, most of France, bits of Italy and the north of Spain” which doesn’t really describe a large geographical area. It’s also a definition thats mainly held by white supremacists.

Dill
Fermented Shark
Mustard

depends how far you want to go back. Olives have been indigenous to Europe since at least the neolithic, but before that they were indigenous to North Africa and the (green) Sahara. It was impossible for olives to grow even in Southern Europe during the ice age.

European biodiversity, if you trace it back, is almost all from Africa or Southwest/Central Asia, for the simple fact that the subcontinent was mostly ice until only 12,000 years ago. European people also derive only 20% of their genes from ice age Europeans as well.

However most of the stuff in my OP is about more recent arrivals from the last 2,000 years

sheep are from the Middle East originally, but there are naturalized post-neolithic breeds from all over the world

peas and onions?

Yeah it’s a shame it’s used for a weird attempt at a dunk, when it’s really just a fascinating topic. I tried the original Bolognese recipe recently and it was very good

Pre-Colombian expansion you eat yer gruel and you like it