I have to agree with the sentiments that you expressed. On many occasions my wife and I have wondered why we just didn't stay home and cook. You have reminded me about how many times I look to recipies from Craig Claiborne, Edna Lewis, or Ben and Karen Barker (my southern heritage showing) when I really want to feel well fed. The most interesting thing to me about "American cooking" is how it is changing and growing. If you have visited the Gulf Coast lately the influx of fishing families from Southeast Asia has created a quantum shift in the way you can eat seafood. Not always fried with hushpuppies, although there are times when only this will suffice. As regards your question about whether our food ranks with the Italian or French food in pedigree or standing, I feel that if you travel into the rural areas in either of these countries that you will find that the food there is not appreciably different that that you find in rural US. I think that sometimes we Americans are to apologetic for our cuisine, or maybe we are intimidated by the media that make us feel that anything French or Italian is inherently better. I am looking forward to subsequent posts as I think this is a great topic for this community of "foodies".