Well, there are a few factors. One, you need a long-standing tradition of 'palace' cuisine. Two, you need a well-heeled and delicious 'peasant' cuisine. Three, you need a culture that readily cultivates such fine arts. France, Italy, China, Japan and Thailand all qualify. The British had the right ingredients, so to speak, but were too busy imperializing the world to actually develop a decent cuisine of their own. Even today, the top chefs in Britain are really more influenced by French cuisine, with a local twist. Canada is much the same. It took a German chef, my mentor, Michael Stadtlander, to really show our country what Canadian cuisine could really be. As for America, they have some fine cooking, but as always, tend to force their version of what a 'world cuisine' is on the rest of us with shameless self-promotion and far too many Spagos, (Wolfie is Austrian, btw, as if anyone didn't know, and his ex-wife is Dracula). We rarely debate here in the food forum, so let's give it a friendly whirl.