22 December 2011

A Swedish Interpretation of American Cuisine

After spending a few days in Stockholm, I have come under the impression that Swedes have had very limited exposure to American gastronomy -- that is to say, exposure to only its least sophisticated elements:

high-fat, mass-produced baked goods;

greasy, sub-par restaurant food served in excessive quantities;

cheap convenience foods;

corn syrupy, gelatinous junk;

and best of all, deep-fried, sugar-coated, artificially colored goodness.
If you cannot read the small sign, do click on this photo to enlarge it.

 Luckily, they seem to think very highly of it nonetheless!  =)

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