When it comes to defining a culture, few things are as influential as its food. The United States is a melting pot of culinary traditions, with influences from Indigenous peoples and immigrants from around the world. From Southern staples like collard greens and cornbread to the country’s love affair with boxed macaroni and cheese, American cuisine is as diverse as its population. However, there are some foods that are practically impossible to find in the U.S. due to being on the banned food list.
So, what exactly makes a food banned in the United States? There are a variety of reasons, including concerns over health, safety, conservation, and controversial processing methods. Some bans have been in place for years, while others have been lifted or relaxed over time. One such example is foie gras, a controversial delicacy made from the liver of a duck or goose that has been force-fed to fatten it up. In California, the sale of foie gras was banned in 2004 due to animal cruelty concerns, but the ban was temporarily lifted in 2015 before being reinstated.
In addition to statewide bans like the one on foie gras in California, there are also certain foods that are banned across the entire country, by specific states, or even in schools. Stacker has compiled a list of 35 foods and beverages that are highly restricted or banned in the U.S., making it nearly impossible to find them in their original form. From creamy cheeses to junk food, these items are off-limits in various parts of the country.
Some of the banned foods include haggis, a traditional Scottish dish made from sheep’s offal mixed with suet, oatmeal, and spices. Haggis has been banned in the U.S. since 1971 due to restrictions on the import of sheep lungs, a key ingredient in the dish. Another banned food is Kinder Surprise eggs, a popular European chocolate treat that contains a toy inside. These eggs are banned in the U.S. due to concerns over choking hazards posed by the small toys.
Overall, the banned food list in the United States reflects a complex interplay of cultural, ethical, and regulatory factors. While some bans are driven by concerns over animal welfare or public health, others are rooted in tradition or protectionist policies. As the culinary landscape continues to evolve, it will be interesting to see how these bans shape the future of American cuisine.