In “Food and Diaspora”, the author mentions how foods, processes, and ideas spread from one society to another, the adopting society makes them their own. Examples in the text include American variations of sushi such as California rolls and rock-and-rolls, adding sugar to tea and coffee, and croissants.

What kinds of food do you know of that have been “Americanized”?
How and why do you think these foods changed after they were brought to the United States?
-Virginia