With this topic I would like to explore the common elements in the "Americanization" of foreign cuisines. Some of these cuisines are more familiar than others, such as American Italian, American Chinese, non-traditional sushi rolls. Do you think there are certain things that generally take place when a cuisine is Americanized?
One obvious element is the removal of offals. Another related element is to make food look less like the animal it came from, such as removing bones, heads, skin. These are not taste changes though. As far as tastes go, perhaps the removal of pungent herbs. Another obvious element is a great reduction of fat, especially visible fat attached to the meat.