" Why then," he says, suddenly turning to me and folding his arms across his chest, "did your mother study in France? Why did you study in Italy? Which I presume you did because you know as well as I do that no culinary education is considered complete without an international apprenticeship." His voice is smug, his mouth curled in a half smile.
"Wait a minute," I say, feeling suddenly compelled to defend American culinary tradition (not to mention my own expensive and, in my opinion, extremely comprehensive education at the Culinary Institute of America). "I studied in Italy because I cook Italian food. My mother studied in France because in the late 1960s there was no other option. But that certainly doesn't mean that there isn't a rich and varied culinary tradition in America today. Stop at a roadside barbeque in Texas, eat a lobster roll in Bangor, Maine, order a fried egg on your Primanti sandwich in Pittsburgh, for heaven's sake! "

― Meredith Mileti , Aftertaste: A Novel in Five Courses