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 creating a diverse and vibrant food landscape. From Southern staples like collard greens and cornbread to the country’s love affair with boxed macaroni and cheese, American cuisine is as varied as the people who call the U.S. home.
However, not all foods are welcome in the United States. Some items are banned due to concerns over health, safety, conservation, or controversial processing methods. While some bans have been lifted or relaxed over time, there are still certain foods that are practically impossible to find stateside.
One such example is foie gras, a 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. Although the ban was temporarily lifted in 2015, it was later reinstated, reflecting the ongoing debate over the ethics of producing and consuming this controversial dish.
The Food and Drug Administration is responsible for keeping certain foods from crossing the border, but in some cases, individual states have their own laws banning specific items. Stacker compiled a list of foods and beverages that are banned across the entire country, by certain states, or in schools. These bans have made it nearly impossible to find these foods in the U.S. in the form they are available in the rest of the world.
From creamy cheeses to junk food, there are 35 foods that are not welcome in parts of the United States. Some of these items include haggis, a traditional Scottish dish made from sheep’s offal, and Kinder Surprise eggs, a popular European chocolate treat with a toy inside. These foods are either restricted due to health and safety concerns or because they contain ingredients that are not approved for consumption in the U.S.
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 genuine concerns over health and safety, others are more controversial and reflect ongoing debates about the ethics of food production and consumption. As the culinary landscape continues to evolve, it will be interesting to see how these bans may change in the future and what new foods may be added to the list.