What did Freedman mean by when he said there are “three characterizes of American cuisine” are “regionalism, standardization, and variety”?

Question 2 – Connect: Base your answer to this question on the two assigned readings within the lesson – the interview with a Yale Professor and the blog on Hawaiian Food. (Note: Hawaii itself is part of the U.S.) What did Freedman mean by when he said there are “three characterizes of American cuisine” are “regionalism, standardization, and variety”? How did each change over time? Does Hawaiian cuisine, as discussed in the PBS article, go along with Freedman’s definition of American cuisine? Explain