> National cuisines incorporated the new staple crop thoroughly, and it’s now hard to imagine Italian food without gnocchi, French sans vichyssoise, tapas without patatas bravas, a Eurasia bereft of aloo and rösti and colcannon and latkes.

Vichyssoise is not French food. it's a dish made by a French chef who worked in New York. ask any French and they would have no idea what a Vichyssoise is.

> ask any French and they would have no idea what a Vichyssoise is.

Neither would most Americans!

It's nice to know both cultures are equally provincial in this regard. :)

Fine, gratin dauphinois, then.