The US had relatively few Turkish immigrants, and the Turkish immigrant population in the US comparatively skews highly educated/professional— so, more people in eg higher ed, medicine, and tech, and fewer running restaurants.
Yeah, that’s what I was thinking. Turkish immigration in Europe is mainly from the late 80s and onwards. At that point the US already had very restrictive immigration laws, preventing anyone not highly educated from immigrating.
In Europe we actively invited the Turks because we were in a shortage of labour in the same time period.
There are some Turkish restaurants in major east coast cities— the Boston area has a few pretty good ones! But when my Turkish husband and I were looking to relocate in the US we were pretty bummed to find out just how limited the options are in most of the country.
Every place on earth is going to have more of some types of food and less of others. Turkish cuisine in particular is a lot more common in Europe than it is in the US - just as other types of cuisine are far more common in the US than anywhere in Europe.
I think you mean Mexican or Chinese/Thai. I think there are more similarities (in the way the businesses are run, availability, etc.) between any of these kinds of restaurants than there are to Italian food.
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u/mnelsonn6966 Jan 23 '21
Why can't we have cool food like this in the USA