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Q & AHow would you define American cuisine? Full of potential? Right now, part of the problem is that we have very little food culture - very little food memory that informs our everyday eating. On the other hand, we have an incredibly global food landscape, which is part of the great excitement of eating in America. You can eat Indian one night and Chinese the next. The problem is, it's not really linked to a sense of place, to the history that's right outside our doorstep. So it seems to me we have the opportunity to combine our rich cultural diversity, with the incredible natural diversity that's inherent in good agriculture. To do that, we need to move away from an agricultural economy that encourages the production of commodities like corn, soy and sugar at the expense of just about everything else. Do you have a first food memory? My aunt's scrambled eggs-whisked over a double boiler, finished with pounds of butter and herbs. I still remember how they slid down my throat.
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