{"id":52348,"date":"2023-02-05T19:44:00","date_gmt":"2023-02-05T18:44:00","guid":{"rendered":"https:\/\/the-slovenia.com\/?p=52348"},"modified":"2023-03-09T16:44:20","modified_gmt":"2023-03-09T15:44:20","slug":"superbowl-buffalo-wings","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/slovenia\/superbowl-buffalo-wings\/","title":{"rendered":"Superbowl Buffalo Wings"},"content":{"rendered":"

Column by Noah Charney<\/a> and Josh Rocchio<\/h3>

A quick look at the cookbooks available in Slovenian reveals a conspicuous gap. There are simply none that teach Slovenes about American food. Perhaps that\u2019s because most Slovenes think of American food as little more than burgers, hot dogs, and fried chicken. We love <\/em>burgers, hot dogs, and fried chicken, don\u2019t get us wrong, but there is so much more. While the history of the United States is far younger, in terms of cultural and culinary elements, than other nations, it still is some three-hundred years old, and older yet if we include some Native American dishes. Each one of the 50 states in the United States has its own state dish, not to mention numerous local specialties linked to towns or even individual restaurants. Dining out in America is different from in Slovenia, or indeed elsewhere in Europe. Many restaurants focus on promoting a single specialty. If you want to try it, you need to go to the \u201coriginal\u201d restaurant that invented or perfected it. There is little interest in providing menus with \u201csomething for everyone.\u201d The attitude is: come here if you want to eat this, if not\u2026go somewhere else!<\/p>

We, your guides to American cuisine, are a pair of American expats living in Slovenia for more than a decade. We are both married to Slovenian women (we highly recommend this practice) and each have two children born here. Like every expat living in Slovenia we\u2019ve ever met, we are in love with this country\u2014come to think of it, I\u2019ve never met a Slovene who loves Slovenia as much as foreigners who live here do. Noah is from Connecticut in the US and is a professor of art history, TV presenter, columnist, and best-selling author who Slovenes know best from his book, Slovenologija<\/a><\/em>. Josh is from Maryland and is a translator, teacher, editor, poet, and all-around language ninja\u2014he even speaks <\/em>Latin, for instance (yes, he could chat about fried chicken with the pope). We are both enthusiastic amateur home cooks: Josh spent a decade working in kitchens in America, and here he regularly participates in koline <\/em>and makes his own pickles. Noah has worked with JB <\/a>on his cookbook and has written a book on Rebula<\/a>, while also having written on food for magazines like Fine Dining Lovers. <\/em>So we sort of know what we\u2019re doing. That\u2019s actually a good thing. We\u2019re not really interested in reading articles about food written by professional chefs. We prefer learning about food from people like us\u2014enthusiasts who are learning as they go.<\/p>

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