In the first chapter we read about Mintz, he defines cuisine as food that is shared within a specific geographic location that has shared ingredients, cooks, and consumers who know, make, and talk about the food. Then states that there’s a difference between food, cuisine, and haute cuisine. Cuisine and Haute cuisine require that the consumer be conscious of the food they’re eating where food is really just basic human level sustenance. Another aspect that delineates food from cuisine is traveling. In the next chapter Mintz talks about how America has no cuisine. He believes that there are a few reasons why including that America is made up of immigrants who bring their own food and culture to America, basically transplanting cuisine where there was none before; because Americans are not conscious of the food they eat since we have a lot of food based around convenience; that we have no culture; and that America is too large to have cuisine since Mintz views cuisine as really a regional thing. Ray rebuttals this and uses empirical data looking at the amount of times restaurant is said in newspapers like the New York Times. While restaurants don’t necessarily equate to having a cuisine, it does show that there is a dialogue surrounding the food in American, probably prompting travel which is a big part of Mintz’s argument. Ray also states that French cuisine is just easier to identify because it has been around for some time. Comparing American food and French food during the French Revolution would be unfair in my opinion because America is a younger country than France.. It would take time to have a standardized menu. Perhaps it was the only time you could compare the foods because America has exponentially grown in size.