The Displaced Nation

A home for international creatives

Some tart comments on the sweetness of American food

The two-year-old blogging relationship between UK-based American Mike Harling and US-based Brit Toni Summers Hargis has entered a sweet phase. Mike wrote on Pond Parleys the other day:

I was surprised, on our recent visit, at how sweet America was: the beer, the bread, the pretzels (sugar-coated pretzels—honest to God) and even, oddly enough, the candy. And if it wasn’t infused with sugar, it was too salty and/or covered in cinnamon. After nearly ten years in UK, I found it all a bit too cloying.

Toni agreed, throwing in a recipe for marshmallow fruit salad, while also defending British food against its reputation for being too bland.

Most commentators agreed that American food is too sweet but less because of sugar as of additives like high fructose corn syrup and trans fats. One US-based Brit opined:

The epitome of American sugary ‘candy’ … has to be the easter ‘peeps’ that my dear mother-in-law is guaranteed to give us and which will stay in the cupboard in all their food-colouring sugariness until I throw them out next year to make space for the more recent offering.

Another British expat to the U.S., however, noted that she can’t tolerate canned baked beans in either country because of their over-sweetness. She went on to say she’d developed a liking for America’s apple pretzels as well as cinnamon flavoring. “I may have to make apple crumble tomorrow,” she wrote.

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