Where it gets even further afield. Ex: Filipino spaghetti with hot dogs. or Naporitan from Japan, that uses tomato ketchup as the sauce.
My partner and her Aunt went to Frankfurt a couple of summers ago and ended up eating twice at “Das Nudel Ding”, a Chinese restaurant she still brings up as some of the best chow mein/chow fun she’s ever had.
But you expecting it in a restaurant claiming to serve it is not the premise of the thread
But your claim is “no one is expecting “classical” Italian pasta in America” - and that is definitely not the case in restaurants or at home
If you follow that back to what it was a response to, it was a reply to the OP that something is or isn’t classical italian
Not a standalone comment about what one should or shouldn’t expect at a very specific restaurant
But even in the context from the OP I don’t see your point (completely independent of any restaurant)
Not sure what’s ambiguous in the OP, it’s spelled out pretty clearly — what “rules” exist in which (or some) cuisines
And which ones people feel compelled to chime in on vs not
Nothing at all about restaurants or chefs or who claims to be serving what or where one can expect to be served what
.
I went to school in Chicago for 4 years and never once had a Chicago dog. There were no places near me that served them, strange as that may sound. Howard Johnson’s served their hot dogs , which they called “frankforts” in buttered and toasted top-split buns, accompanied by a condiment tray - which contained relish, mustard, and KETCHUP. I ought to know; I ate enough of them. Big treat of my childhood.
I went to school in NYC and never got around to ordering a sandwich or a hot dog at Katz’s.
The rationale I was taught was that pigs eat the same things that people do and are thus competitors for our food supply, whereas cows and chickens and sheep do not. So it wasn’t eating pigs that was the problem; it was raising them.
If I understood your comment correctly about “no one is expecting “classical” Italian pasta in America” , you are saying that these rules might exist in Italy but if people cook those dishes at home in the US nobody would follow these rules - and that’s not my experience. If I would invite friends or colleagues home for dinner and I would say I make carbonara and I would serve them some cream-based pasta they would look at me and ask “WTH is this ?”. And I would have the same reaction if I would be invited somewhere. I think many people who are to a certain degree interested in food in general are actually following also in the US some of these food rules
Yes, there’s some hamming for the camera.
Not sure about rules for people…
Think I’ll pass. In my PIC’s U of C days he used to frequent Slots on Maxwell Street. Sounds more interesting (if devastating on one’s digestive system) than any dog.
You have misinterpreted various things I have said (and the OP) to suit yourself, so at this point I am going to save myself the energy of responding any further.
Grab your Soylent Green cookbook and let’s try to figure it out.
OMG OMG OMG!!! 
I’m DYING! The guy in the red shirt couldn’t hold it together! Too damn funny!
How will we ever make up for it?? 
Then there’s the issue of - if you found an oyster in the middle of the desert, could you eat it without getting sick. I think that’s what I was told …
Except you can also (theoretically) find a carp in the middle of the desert, and carp are for sure Kosher.
My friend’s dad was a young man when WW2 ended. Food was scarce in northern Italy where he lived, in a village in Friuli. People were starving. Someone came through town with scallops. My friend’s dad ate some. Became violently ill. The sickest he had ever been. He avoided scallops and seafood for the rest of his life.
