The issue I take with this is that American assimilation is a two way street. Every culture puts in and takes out. Tacos, sausages, pizza, sushi, these are American foods as much as they are Mexican, German, Japanese, or Italian. Some of them more American than their source in ways. It's not about forcing White Angle-Saxon culture. It's about forging American culture and identity.
I'm in the UK, I've eaten most of those but not in taco's
2) I quite like a tongue sandwich.
3) Tripe is not my cup of tea but I've had it
4) Fried pork blood, we have a thing here called black pudding (it's congealed blood soaked in oats, then fried, it's damn good and apparenly good for you).
6) Lots of times, don't see it much now, my nan lived on it
7) Used in stocks
10) Pork Scratchings are huge here also damn good but really bad for you.
Right, I forgot most European cuisines do make use of the whole animal. I stand corrected.
I kind of dislike blood (you have to eat it quickly, or the flavor deteriorates in your very plate before you notice), but otherwise everything that runs, swims or flies is game ;)
I have eaten most of those but I was tempted to pretend I haven't.
My point was a major simplification of how American assimilation happens or I think ideally it should happen. Cultural heritage is important and mixing cultures together is the best version of America in my opinion.
I'm saying that American culture is a tapestry of it's subcultures and it's subcultures are sourced far and wide. The idea isn't to go with direct and hard assimilation the way people talk about French assimilation as was mentioned at other points in this thread where immigrants adopt French mannerisms but that American immigrants adopt some American mannerisms while bringing their own that other Americans adopt. I used really simple and identifiable culture parts like food.
