In Minneapolis, there's a chef who calls himself the "Sioux Chef", who is dedicated to preserving pre-colonial Native American foods. A big part of this is the ingredients... no flour, no cooking oil, no refined sugar, no beef or pork, etc. The "frybread" that we think of as "Indian food" today is totally a product of conquest... when the only ingredients available were flour, cooking oil, and cheap ground beef.
I hate to even imagine what's happening to the Kentucky bbq tradition I grew up on.
As half the year makes it impossible to farm, the winter months consisted traditionally of anything that could be salted, dried, and/or pickled.
But these days we can pick up fresh strawberries in the store year round.
Two Michelin starred, too! https://en.m.wikipedia.org/wiki/Noma_(restaurant)
I'll have to try stretchy Turkish ice-cream sometime (where do you find that?) but Pad Thai and bulgogi are already everyday foods you can find on every corner of every strip mall in the part of America where I live.
The distinction seems to be: > Two qualities distinguish Turkish ice cream: hard texture and resistance to melting, brought about by inclusion of the thickening agents salep, a flour made from the root of the early purple orchid, and mastic, a resin that imparts chewiness.[citation needed]
> The Kahramanmaraş region is known for maraş dondurması, a variety which contains distinctly more salep than usual. Tough and sticky, it is sometimes eaten with a knife and fork.[citation needed]
https://en.wikipedia.org/wiki/Spaghetti-tree_hoax https://www.youtube.com/watch?v=tVo_wkxH9dU
I remember going to my great-grandparents' house with KFC, because, to them (born circa 1900) fried chicken was food you ate on special occasions.
Which makes perfect sense: Frying anything is messy work (I know from personal experience aerosolized grease stings) and if chicken is expensive on top of that, fried chicken would be doubly uncommon for the average person, especially if they grew up poor, as my great-grandparents did.
You don't make something like that at home.
They are only open during the summer (April-ish to October-ish), and fried chicken is only served on fridays. And they only make 30 servings, so GET THERE if you want some, before it sells out. There will be a line.
If you want Doug Flicker fried chicken and don't want to wait, you can also get some at Bull's Horn, his new neighborhood tavern at 46th St and 34th Ave. It's a different recipe, but still very good.
Everyone else agrees that Revival has the best fried chicken. They're wrong. Revival's chicken is a bit underseasoned imho (but excellent). Victory 44 was right up there with those two, but closed recently. Sigh.
See: https://www.atlasobscura.com/articles/cornell-chicken-barbec...
Hoover promised voters 'a chicken in every pot' almost 100 years ago. 50 years ago, yard bird was a very common meal for Americans of every income level.
I guess it would depend on the individual definition of "everyday." Personally, I eat more pad thai than I do cheeseburgers. I don't eat much Korean BBQ anymore but my wife and I do stop by a Korean place pretty often to have Galbi-tang and sometimes Dolsot Bibimbap. I haven't had In-N-Out in probably 7 or 8 weeks, though, which would make it more of a rarity in my own life than: Chinese, Vietnamese, Korean, Japanese, and Thai food.
On the positive side, a couple of Somali places and a Kenyan place in town have cracked the code, and are offering slick, friendly Chipotle-style counter service experiences with really delicious food.
I tried this out recently and it was delicious and not at all what you would think if you're only familiar with raw garlic:
Garlic is delicious.
The Stinking Rose in SF.
It's difficult to believe, but just 100 years ago a food as commonplace as spaghetti with tomato sauce was considered somewhat exotic; at the least predominately an ethnic Italian dish.
Even 50 years ago, chicken was considered an 'occasional' meat. Cornell university is famous for a basting sauce, as a result of an effort to encourage more domestic consumption of chicken.
I wonder if Pad Thai, bulgogi, or stretchy Turkish ice-cream will be considered everyday foods in another 50 years.