- Why were not the Native Americans (before the advent of the Europeans in the US) positioned to build a national cuisine? By the same token, why were the Europeans (in Europe, France an example) positioned to have a national cuisine?
- What is the major ingredient that Native Americans have contributed to the contemporary American cuisine?
- What is the main factor that contributed to the establishment of a national culinary culture in American when the Europeans first arrived? Why?
- What are the major contributions of African Americans to the American cuisine, both in terms of ingredients and recipes? Why?
- What event(s) in American history led to the introduction of Chinese food in the US?
- According to the author, what is the criterion of the success of Italian food in America?
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