hattyn wrote:I had a feeling someone would chime in with a funny response.But back to food. I have had or heard of mixed cuisines that work just fine such as French Vietnamese or Argentinian Italian.
Franco-Vietnamese and Italo-Argentine are styles of cooking that have developed in the settings of communities. The Vietnamese accepted and adapted to their tastes various elements of the cuisine of their colonial masters. In the case of Argentina, what would Argentine cuisine be without its Italian element? Argentine cuisine grows out of the cooking traditions of the massive Italian immigrant population of the country in contact with the other culinary traditions present there.
These sorts of cuisines and the restaurants that represent them are quite different from combinations that have been brought together essentially at the individual level. Restaurants that offer such double or triple menus are almost
per definitionem not especially accomplished at any of the cuisines they pretend to offer. In effect, it seems to me, such combo joints are just trying to appeal to multiple but not very passionate audiences.
Along these lines: has anyone tried the Italian/Mexican restaurant that recently opened just south of 18th on the west side of Ashland? Or has anyone been to the Italo-Pakistani place on Western just south of Devon? I'm curious about them both but so far unwilling to visit them just for the experience...
Antonius
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.