American food is simultaneously the most globally influential and the most locally diverse cuisine in the world — a continent-scale food culture where the defining dishes are regional, not national. Texas brisket from a Central Texas pit-smoke operation (post oak wood, indirect heat for 12-18 hours, salt and pepper only) is a different food from New Orleans gumbo (okra, filé powder, the holy trinity of onion, celery and bell pepper, and whatever the cook decides on) which is different again from New Mexico green chile stew (Hatch green chiles roasted and peeled, pork, and potatoes). The San Francisco burrito, the Maine lobster roll, the Philly cheesesteak, the Chicago deep-dish pizza, and the New York bagel with lox and cream cheese are each products of specific communities in specific cities. American craft beer, from IPA-forward California to the farmhouse ales of Vermont, and the Kentucky bourbon trail represent the drinks culture at its most self-aware and ambitious. It really hits differently.