I don't think we do have the range of dishes and recipes that you do over there. After all you have so many more culinary influences. We do have lots of beautiful products over here..lots of individual/small scale producers of very local cheeses, meats, sauces. Just a very different set up.
We do because, like the US list above, most of our dishes are influenced by immigration. Although for some reason none of them seem to factor in the OP.
Yes, this is basically what I am complaining about. There are presumably actually a LOT of local quintessential foods that no one is telling me about because of either implicit racism and/or a disconnection from a much richer, older history of foods that people have forgotten or don’t think about
Historically you had a lot of ingredients that get ignored now, and I wish y’all took more pride in them! Plants like walnuts, nettles, chicory, rye, filberts, rowan berries, & barley, just to name a few. There’s food growing right here that could be used to make an expanded national cuisine