America's only cuisine?

"So many great souls have passed off the scene. The world has changed. We are now faced with picking up the pieces and trying to put them into shape, document them so the present-day young generation can see what southern food was like. The foundation on which it rested was pure ingredients, open-pollinated seed--planted and replanted for generations--natural fertilizers. We grew the seeds of what we ate, we worked with love and care."
-from Edna Lewis' essay about southern food featured in Gourmet magazine's Januray issue