Introduction

Having lived on both sides of the North Atlantic, I have been struck by a small paradox. Traffic between the two sides is intense. The relationship between the cuisines of Europe and those of North America is obvious and interesting. The fauna, marine or other, on the two sides are often identical and almost always closely related. Yet books are usually about one side or the other, not both.

I have written this book with various purposes in mind, one of which has been to illuminate some of these relationships for travellers and for cooks. In writing the book, I have visited or revisited almost all the countries of the region. These travels have fortified my belief that transatlantic links in this field, as well as the relationships to be seen within Europe and within North America, deserve to be chronicled; but they have also made me realize how much more could be done than I have managed to do. Suggestions and corrections from readers will be very welcome.