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| rdfs:comment | - American cuisine has always revolved around two ingredients: (1) meat and (2) shockingly low prices. American ingenuity has continually devised methods to deliver the latter while seemingly obeying the definition of the former. That is, foods are produced including materials that are technically meat but are much less expensive.
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| abstract | - American cuisine has always revolved around two ingredients: (1) meat and (2) shockingly low prices. American ingenuity has continually devised methods to deliver the latter while seemingly obeying the definition of the former. That is, foods are produced including materials that are technically meat but are much less expensive. Some of these innovations fail, such as adding grubs and slugs to sirloin steak tips, and serving swordfish filet with the worms "in." However, some succeed, in cases where the consumer is somewhat less interested in the actual contents, such as at the baseball stadium. Hot dogs and hamburgers are apt targets for industrial cost reduction. In the days of the invasion by Mexican dreamers, the beef taco became an additional target. When is the last time the reader had a beef taco and wondered exactly what the "meat" was?
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