>>32797994
The roots of american cuisine is biritsh cuisine. For most of its history, britain was the backwater of europe, too far removed from the major trade lanes to have easy access to things like spices. As a result, they rely on salt and fat to flavour everything. By the time britain became an empire with easy access to spices, this was ingrained too deeply to change, and America was already a colony.
The roots of american cuisine are and will always be "flavour with fat, sugar and salt," but america also literally invented the concept of industrial farming and food production, and the ability to mass-produce foods flavoured cheaply with salt and fat, especially during the second world war when rationing was in full effect, lead to this, a market-culture around food where the competition is too have the most flavour, but only by flavouring with fat, salt and sugar, leading to monstrously inflated amounts of each, because relatively speaking they are cheap as fuck and easy to pump into food to flavour it.
American culture is resistant to changing their palates because they see other flavours as 'foreign'. I have relatives in Pennsylvania who utter the word 'italian' under hushed breath with abject contempt, and whose idea of a good pasta dish is plain (yes plain) unsauced noodles in butter.