Quoth Tyler Cowen:
The better pure ingredients in Paris include amazing cheese shops, perfect bread, and fresher strawberries. On the macro scale, this translates into superior haute cuisine.
America, in contrast, excels in multi-dimensionality. Move away from refined Michelin-style cooking, and New York City is usually better than Paris. We have better Indian food, Columbian food, Afghan food, Chinese food, sushi, burger joints, street pretzels, and so on. Yet there is probably no single cuisine where NYC is #1 in the world, precisely because American ingredients are not up to scratch.
It is no accident that France specializes in uni-dimensional food competition, whereas the United States scatters its culinary energies in many directions. By choosing food networks which emphasize speed, reliability, and cheapness over perfection, the U.S. makes possible many more ethnic cuisines, and it also guarantees a better shot at cheap prices. In short, New York offers more choice.
I would add to this by saying that America excels at offering fusion cuisine. It is all the rage nowadays on the restaurant scenes and does wonders at shaking up the ossified restaurant establishments. And Chicago does quite well in the fusion market, I should add.
