H. L. Mencken explains:
. . . here in this great republic we have the materials for the most superb victualry the world has ever seen, and our people have the money to pay for it. Even the poorest Americano, indeed, eats relatively expensive food. His wife knows nothing of the hard pinching that entertains her French sister. He has meat in abundance and in considerable variety, and a great wealth of fruits and vegetables. Yet he eats badly, gets very little enjoyment out of his meals, and is constantly taking pills. The hot dog is the reductio ad absurdum of American eating. The Sicilian in the ditch, though he can never be President, knows better: he puts a slice of onion between his slabs of bread, not a cartridge filled with the sweepings of the abattoirs.
The national taste for bad food seems all the more remarkable when one recalls that the United States, more than any other country of the modern world, has been enriched by immigrant cuisines. Every fresh wave of newcomers has brought in new dishes, and many of them have been of the highest merit. But very few of them have been adopted by the natives, and the few have been mainly inferior. From the Italians, for example, we have got only spaghetti; it is now so American that it is to be had in cans. But spaghetti is to the Italian cuisine simply what eggs are to the Spanish: a raw material. We eat it as only those Italians eat it who are on the verge of ceasing to eat at all. Of the multitudinous ways in which it can be cooked and garnished we have learned but one, and that one is undoubtedly the worst.
So with the German sauerkraut — a superb victual when properly prepared for the table. But how often, in America, is it properly prepared? Perhaps once in 100,000 times. Even the Germans, coming here, lose the art of handling it as it deserves. It becomes in their hands, as in the hands of American cooks, simply a sort of stewed hay, with overtones of the dishpan. To encounter a decent dish of it in an American eating house would be as startling as to encounter a decent soup.
What ails our victualry, principally, is the depressing standardization that ails everything else American. There was a time when every American eating house had its specialties, and many of them were excellent. One did not expect to find the same things everywhere. One went to one place for roast goose, and to another for broiled soft crabs, and to another for oysters, and to yet another for mutton chops. Rolls made the old Parker House in Boston famous, and terrapin a la Maryland did the same for Barnum’s and Guy’s hotels in Baltimore. . . .
in America the public cooks have all abandoned specialization and everyone of them seems bent upon cooking as nearly as possible like all the rest. The American hotel meal is as rigidly standardized as the parts of a flivver, and so is the American restaurant meal. The local dishes, in all eating houses pretending to any tone, are banned as low. So one hunts in vain in Boston for a decent plate of beans, and in Baltimore for a decent mess of steamed hard crabs, and in St. Louis for a decent rasher of catfish. They are obtainable, perhaps, but only along the wharves. One must take a squad of police along to enjoy them in safety. (“Victualry as Fine Art,” 1926)