I mean, I'm not complaining that our foie gras is lacking, or our sushi's not very good. Bread's pretty important across a lot of cuisines and my city's bizarrely terrible at it, for some reason. Zero places here make really good bread, and the few that achieve "OK" charge so much one hesitates to eat it, rather than preserving it in a display case to impress guests.

What do you expect from a country that came up with the saying "best thing since sliced bread", when sliced bread is the worst :)

You can also get decent sliced bread (it's a regular loaf sliced at the time of purchase rather coming pre-sliced).

So you're suggesting that a main feature of US food culture is shit bread?

> So you’re suggesting that a main feature of US food culture is shit bread?

I don’t know if GP was suggesting it, but it absolutely unironically is. At least from the perspective of anyone who thinks of bread as a standalone element; bread as a neutral canvas for other elements is fairly central to, at least, many of the distinct American food cultures.

Sure, but then you can take exactly the same ingredients but swap out the bad bread for an artisanal bread and the result will taste much better.

> Sure, but then you can take exactly the same ingredients but swap out the bad bread for an artisanal bread and the result will taste much better.

“Better” is subjective and shaped by experience and cultutal expectations, among other factors; for a set of food preferences that are fairly common in the USA, no, it won’t, which is why it is hard to find “good” bread (which is not particularly more expensive to make) on the market in the USA, and why what little their is commands a high price; people to whom it makes a positive difference are rare, and disproportiinately price insensitive.