European Stars And Stripes (Newspaper) - July 25, 1987, Darmstadt, Hesse I san Diego Boston would be considered clinic. Surprisingly a Large proportion of places adv cruise iwo or More different cuisines Zemsky commented noting among the popular combinations French and italian Spanish and mexican and greek and Middle Eastern other combinations Are mind to said such As one restaurant adverts my itself As Kosher and soul " another eatery characterized itself As the italian restaurant with the Spanish name hosted by the jewish couple with the greek partner featuring american steaks French onion soup ecuadorian Cevich and Swiss ethnic restaurant Are most common in Iho Northeast and West and in metropolitan areas of Canada Zelinsky reported. Many metropolitan areas Wilh Large ethnic populations like Detroit Cleveland Gary. Johnstown Bullaro and Utica by have relatively few ethnic rest mutants he said. Bui they proliferate in metropolitan areas with Large volumes of tourists such As Washington Ottawa new York. Miami new Orleans and Las vegas. Ethnic restaurants also seem to do Well in late capitals College towns and areas that Are growing Zelinsky found no Strong correlation Between ethnic restaurants and the presence of specific ethnic groups except Tor some smaller cuisines such As ukrainian polish. Basque thai afghan ethiopian and filipino. Chinese restaurants can be found almost everywhere in the United states he said while italian eating places Are Mote common in the Northeast and Florida. Mexican eateries Are expanding to tha North and East from their southwestern base. Japanese and French restaurants catering to More sophisticated diners were concentrated in Northern metropolitan areas and in san Francisco los Angeles and other areas with Large groups of Well to do residents. Zelinsky found the following numbers of restaurants in his study 7,796 chinese 5,530 italian. 4,841 mexican t,408french, 1,139 Continental 1,083 japanese 575 greek 479 German 286 jewish. 266 Spanish 251 Indian 227 soul 165 korean. 146 vietnamese 132 thai 123 hungarian 96 Southern us., 94 English 90 Creole 90 scandinavian 77 Irish 68 lebanese 64 Swiss 63 filipino 61 cuban. 58 portugese 56 polish s3 armenian and 52 cajun. There were 39 yugoslav 36 arabian 36 ukrainian 35 Caribbean. 32 russian 31 Argentina a 31 moroccan. 30 Czechoslovakia 27 Pennsylvania German. 26 Mediterranean 25 indonesian. 17 French Canadian 16 turkish 15 new England 15 persian. 14 brazilian 14 israeli 12 belgian 11 peruvian and 7 hawaiian. True grits go easy on the Bear grease9 by Strat Douthat associated press grits if Southern folks can t Lind pm on in menu they soon gits Back Down to Dixie where the revered Corn concoction decorates Tho plates and delights to palates of True Southern gusto Hites almost every morning. Yankees and other foreigners May think that grits Are just Mushy piles of while stuff a Southern version of Cream of wheat perhaps. If so they re dead wrong. Grits the name derives irom Grill arc ground Hominy. And. As every Good Cracker knows Hominy is made irom kernels of dried yield Corn from which the hulls have been removed. However before being ground Inlo grits those kernels first were soaked for hours often in a weak Lye solution to add Calcium and then boiled for another 30 minutes or so. Then and Only then would the hulls come Oft some people especially the ones living North of the Mason Dixon line might think this is an awful lot of trouble considering that the final product is just a sort of Gritty Corn meal. Generations of southerners would be Quick to differ however they Are a Staple food in Florida Bac woodsmen eating them three times a Day and considering a Day without grits a Day wasted observed the late Majorie Kennan Rawlings in her Cross Creek cookery published in 1942. This is still True in Many areas of the Rural South old timers will Tell you. Charles Wilson who helped compile the soon to be published encyclopedia of Tho South even maintains that grits play a crucial role in defining the boundaries of the Region. When you re in the grits Belt you re in the South says Wilson a member of the Salt Al the University of Mississippi s Center Lor Southern culture if Ever you re not sure where you Are just go into the nearest restaurant if they serve grits instead of hash Browns those Greasy globs of whole Sterol. Ihen in All likelihood you re somewhere in the southerners season their grits with Buller Gravy cheese molasses or anything else they happen to have new a Flat to twi grit Moat Lolka outside the South teem to Lack rom ability to appreciate this Dixie delicacy. Handy. Rawlings recalled being aghast by a intend who adorned his girls with raw onions and sardines but southerners Don t us cat their grits. They also celebrate them in song and Story even in movies it s grits a 1978 movie documentary by Stan Woodward was sponsored by the South Carolina arts Council a humorous homage to Hominy. I Homm chronicled National and regional altitudes toward the dish which Dales to the time Ectore Columbus sailed Turner Catledge a former editor and vice president o the new Yolk times asserted in a 1983 article thai girls Are the first truly american Catledge who grew up in Philadelphia. Miss., said when Cape John Smith and the other european set hers arrived at Jamestown va., in 1607 they were greeted by indians bearing bowls of a steam my hot substance consisting of softened Maize seasoned with Salt and some kind of animal Tat probably Bear grease the welcomes called it Rocka hominid " John Edgerton the Nashville. Tenn. Wynier who authored the grits segment in Tho University of Mississippi s upcoming encyclopedia notes that the seniors shortened Tho name to Hon my and promptly began Milting their own grits. Thus throughout its history and in pro columbian times As Well the South has relished grits and made them a Symbol of its diet its customs its humor and its Good Spiri cd Edgerton writes. From capt John Smith to Gen Andrew Jackson to president Jimmy Carter Southern cars Rich and poor Young and old Black and while have Ealon grits he adds thai people outside Iho South somehow seem to Lack Tho ability to appreciate this Duie delicacy curiously he says gals have Seldom caught on in the North or spread to other co Unnes although expatriate southerners do often cat them and serve them to Edgerton does t say so but there s one Ihms to remember when eating gals go easy on the Bear grease. Ter Salami War products neck and neck for no 3 the new York area is the main Battleground and for Good reason us residents Are the largest Consumers of Kosher Salami. The next biggest markets according to Industry officials Are los Angeles Chicago Philadelphia and Southern Florida hostilities began to flare some weeks ago when National foods came up Wilh a seemingly innocent idea hold a com Elilion to Lind some now advertising ideas Lor its hebrew National Salami in its newspaper ads announcing the contest which has ended hebrew National look the occasion to claim thai its 83 percent fal free Salami has 34 percent less fat than Mogen David s Salami 24 percent less than shofar s and 6 percent less than Best Kosher s Mogen David and Best Kosher chose to All but ignore the attack hebrew National is making some wild claims but we Don t want to gel involved in that fracas said Jerry Oscherwitz. Best Kosher s marketing vice president but shofar struck Back in a Lull Page and in the new Yok times. Sholar kindly offered to in Hughlen Salami connoisseurs Aslo Why hebrew National needed a Good advertising idea july 25,1987 More and More people have bean buying Sholar s Kosher salamis because they Are Low in lat. Low in moisture and Are the Bosn Asling Salami you can shofar modestly confided its free advice to National foods make a better not surprisingly that suggestion did not go Down Well Al National foods Headquarters they re running misleading ads said Jim Dixon. National foods marketing vice president. Dixon particularly look Issue with Sholar s Conle lion that shofar s Salami is All natural and the Best lasting. His company s Blind taste Lesl showed Salami lovers found hebrew National Lobo the most sumptuous he said. National foods could save $1 million a year by using Sholar s Teller cuts of he added. National foods is us jealous retorted Posnock shofar s president because Sti far is gaming ground. National a said is struggling to regain the glory and flavor it enjoyed before it moved its factory to Indianapolis from Queens. N y. Because of Union problems Al one Lime they did produce the Industry s Best product Posnock said but when National moved its Mclory a Yeai ago he added they had to change their meat mix emulsion it probably Lias less fat. But in does t table in used 10 for its Purl. Mogun David thinks Watt ii is hebrew National s problem the water of Indianapolis is just nol in the same league As now York City Sil says guess which is the Only company Inal still makes ils Salami in. New York besides water Kosher Salami consists of three main ingredients lean Biel. Such Lally meat As the trimmings from brisket and seasoning and spices a rabbi supervises production to ensure lha the Salami adheres to jewish dietary Laws Posnock Calls his 20-year-old company Iho Little one in the Industry sausage manufacturers arc a dying Breed because of High Start up and operating costs bul Woie doing Well he said adding Hal shofar is building a Plant in Newark Hal will quadruple its production capacity. Wilh sales of 1120 million National. Whose other products include Frankfurter Bologna corned beef pastrami and pickles is Aboul Lour times me Sie of shofar founded in 1905 As hebrew National by Isadora Pinko will. The company Laler was bought by Viviana foods and then by the co Gale palmolive co Isidore Pines. The Lounder s grandson and other Lamil Rutm bib re Pur Chussid if to company in 1980 the stars and stripes Page 15
