This conversation is closed.

A perfect chicken burger or wine & cheese? What’s your take?

Coming to American and French cuisine, both of them are poles apart from each other. When it comes to American food fast, junk, processed is the way, the country is best known for the stuff that’s described by words better suited to greasy, grinding industrial output. But Americans have an impressive appetite for good stuff, too.

On the other hand French cuisine is more elite and sophisticated, contains more of bakery and cream products. Many dishes, such as quiche and crème brûlée, have become part of the national French cuisine. Where beer is the drink that goes down with the American food, wine is something that is always preferred by the French .
When it comes to the preparation time, American dishes are more easy to make and can be prepared in a short span of time compared to the French cuisine which require more patience and time in order to get the perfect dish. According to the cultural stereotype American food is unhealthier and thus Americans tend to be plump and on the other hand French food is considered very healthy and it’s believed that French people are generally skinny. However, this stereotype does not apply to the entire cuisine as a whole.

So readers, What do you prefer? The fast and funky American cuisine or the elegant and elite French cuisine.
Readers and food lovers may find more interesting articles on our blog.

  • Apr 16 2014: "Variety is the spice of life."
    • Apr 17 2014: Rodrigo;

      You gave the best answer and now discussion need be closed.
    • thumb
      Apr 23 2014: .

      "Variety" is one of the ancestors' successful experiences in DNA.
      Our body needs dozens of edible plants to keep us healthy.
  • thumb
    Apr 21 2014: We've got all kinds in this world. Good food is good for the body; good food is unbeatable, not to be compared to delicious junk.
    What is good food? That would be disputed because love sometimes blinds one's judgement in the face of obviously wrong choices.

    Eat what you like; with time you will have to live with the consequence of that choice. You will live it in your body.
    • thumb

      W. Ying

      • +1
      Apr 23 2014: .
      Taste let us know healthy food.
      It is ancestors' successful experiences in DNA for our survival.

      Cooking (processing) invalidates it,
      • thumb
        Apr 23 2014: I know a few things that do not neccesarily taste good but have great nutritional value. Nuts and seeds.
        • thumb
          Apr 24 2014: Nuts and seeds do taste good when done properly.
          Just like for example potatoes; when raw you may not enjoy the flavor, but cook it and wow what a change in flavor. Plus add some spices and taste buds sign with joy.

          I recommend trying “some dry roasted almonds”, they taste like popcorn with a nutty flavor, or Almonds cooked in an seasoned/spiced oil and the flavor can be almost anything you want.

          Good healthy food that makes you feel good can also be good tasting food; you just need to learn how to fix it for you unique taste. .
        • thumb
          Apr 25 2014: .
          May I have specific examples?
      • May 1 2014: Some would say that cooking is what made us "human" in the first place, including our ancestors.

        "With our 86 billion neurons and 60 to 70 kilos of body mass, we should have to spend over nine hours per day every single day feeding, which is just not feasible. If we ate like a primate, we should not be here.How did we get here, then? Well, if our brain costs just as much energy as it should, and if we can't spend every waking hour of the day feeding, then the only alternative, really, is to somehow get more energy out of the same foods. And remarkably, that matches exactlywhat our ancestors are believed to have invented one and a half million years ago, when they invented cooking. To cook is to use fireto pre-digest foods outside of your body. Cooked foods are softer, so they're easier to chew and to turn completely into mush in your mouth, so that allows them to be completely digested and absorbed in your gut, which makes them yield much more energy in much less time. So cooking frees time for us to do much more interesting things with our day and with our neurons than just thinking about food,looking for food, and gobbling down food all day long.So because of cooking, what once was a major liability, this large,dangerously expensive brain with a lot of neurons, could now become a major asset, now that we could both afford the energy for a lot of neurons and the time to do interesting things with them. So I think this explains why the human brain grew to become so large so fast in all of evolution all the while remaining just a primate brain."
  • thumb
    Apr 21 2014: I will chime in on a treat I had today. In my 48 years I have enjoyed a lot of types of mustards on everything from hot dogs to marinades for meats or fish.

    Today at lunch (yes this is timely), I had a mustard from Burgundy that was so good I felt sad in that I had never discovered it in all my travels. The French may be great at wine (I prefer beer anyway) and cheese but they rule mustard. If I could I would buy a bottle of this stuff for everyone on TED.

    It is amazing when you discover a new treat that can bring such joy to your taste buds!
    • Apr 24 2014: Meine beliebste Frau would disagree with you over who rules mustard.
  • thumb
    Apr 20 2014: Romit, your topic is very soothing to the soul.. Red wine is an ancient treat, it is forever beneficial in every way, unless we are already badly damaged by consuming manufactured junk called "food". I personally love organic cheeses and red wine (goat is preferable), olives and fresh salads.

    Wine, bread, cheese and olives is not only French - it is a very old European tradition and it is quite basic, even very peasant/shepherd food.

    Food is like an intimate communication with our past and our present time.
  • thumb
    Apr 19 2014: I, undoubtedly, prefer the Mediterranean style, -also called Mediterranean diet-, but without giving up to the good things ot any other cuisine all over the world. All of them are welcome, why not?
  • Apr 18 2014: When hungry, eat. If one can wait in casual elegance with a good wine or beer, so much the better.
  • Apr 18 2014: It is all about timing. If you gotta be a drunk, be a great one in a great place. I choose Hawaii. My favorite drinking place, the roof of the State Capitol, but that's another story. This is about recovery on Kauai. On Kauai the counselor, a French Master Chef and myself would drive down to the beach in the halfway house station wagon. We would sample the marijuana I was growing while taking in the ambiance of the Pacific Ocean with the sea turtles, dolphins and whales dancing for our pleasure. Now that we are happy and have an appetite, we would go back to halfway house where our French Master Chef (also a recovering drunk) would transform what was typical American Buffet food into "Fête pour un roi" (fr. feast for a king). It was the sauces that always got my attention. I'm guessing you understand why we skipped the wine, however the marijuana was a wonderful substitute.
    And yes David, mustard was just one of those sauces, he took ordinary mustard and transformed it into heaven for the taste buds. He took vegetables and transformed them into a feast. He took mahimahi and every other meat he touched and elevated them to pure joy. It was like "Thank God I am a drunk or otherwise I would have never experienced the nirvana of food". Nobody and I mean nobody does food better than the French!
  • thumb
    Apr 17 2014: As it always has, the American diet is evolving and is more diverse than any place on the planet.

    Sure we have too many still eating fast junk foods, but that number is shrinking.
    Like in many part of the world eating healthy local food is becoming the standard, it’s not there yet but at its current growth rate it will soon be the standard.
    Five years ago in the Midwest you had to go to a health food specialty store to get Almond milk, now almost all grocery stores have it.

    The one thing that really surprises me is that that is no uniquely American spice, with a country as large as the US, there should be a wild US plant that could be cultivated into a great spice.
    Personally, last year I did a little forging. And I must say the best thing I tried was Rose of Sharon petals, yummy!

    To answer your question; nether fast and funky American cuisine nor the elegant and elite French cuisine.
    I believe that everyone needs to create a custom diet, based on their own unique health needs and taste, like I have done.
    Also learn to cook for yourself, for example I love BBQing and been getting into Scandinavian cooking lately. I’m interested in making Scandinavian potato pancake bread to cook a Scandinavian style hot-dog. but can’t find a recipe for the bread.
    • Apr 24 2014: Sassafras, aka "file powder" or "gumbo file" is of American origin and currently in use in American cooking. All other Western hemisphere spices/herbs/seasonings are from hotter parts of the Americas.
  • May 1 2014: Never tried a wine i liked, is tequila and cheese an option?
  • thumb
    Apr 27 2014: Hello Romit,
    If my only choices are a burger or wine and cheese, I would take wine and cheese, both of which I love. I don't like burgers of any kind, because they often have unknown "stuff" in them for fillers.

    I like all kinds of foods, and my preference is fresh, fresh, fresh.....just picked from the garden when possible, so the typical "fast foods" are not part of my everyday diet:>)

    That being said, I have eaten some "mystery foods" while traveling in rural areas of our world....often pretty good tasting, and I had no idea what it was. If I am really hungry, I eat what is available. Fresh from the garden is still my preference. Fresh food can take many different forms, based on different traditional cooking methods and mixtures, and it's always fun to explore.....FRESH....oh.....did I say that already?....:>)
  • thumb
    Apr 24 2014: wine & cheese- no brainer!
  • Apr 24 2014: A PERFECT "chicken burger" would NOT BE GREASY! Who feeds you the lies you believe about American food? Where do you come up with this nonsense? I could show you all kinds of American food that is quite sophisticated and excellent or quite rustic and excellent (much as a great deal of French food is not at all sophisticated but has a rustic magnificence). Why aren't you talking smack about the Germans, who drink a LOT more beer than do Americans? Our favored beverages are non-alcoholic. Likewise, I can show you American dishes that take DAYS to prepare.

    Anyone who characterizes all American foodways as "fast and funky" is merely showing off his gross and disgusting level of ignorance about American foodways.
  • thumb
    Apr 21 2014: Wait a minute! What happened to sushi? More healthy than Red wine and more fun than cheese. Though they all sound good!
    • Apr 21 2014: Why is uncooked fish, sushi, more healthy than cooked fish? Cooking fish kills any parasites. Farmed fish are more infected than wild fish.
      • thumb
        Apr 22 2014: The parasites enhance the flavor. Nothing like a few parasites to help control your weight. ;-)

        Been eating sushi for 40 years and all it ever gave me was happiness.
  • Apr 21 2014: A balanced meal contains some greasy stodge.
    • Apr 24 2014: And the little fried batter bits from a chip shop.
  • thumb
    Apr 17 2014: Perfect wine & cheese!
    • Apr 24 2014: That would be Muenster kaese und spaetlese Wein, selbverstaendlich! Sehr deutsch! Franzoesich? Nein.
      • thumb
        Apr 24 2014: LOL! On this, your assumption, you can not be more in error than you are, Bryan! :o)