Panini, I both agree and disagree with you. While, I think that our sense of cuisine is very young, it also has quite a history. It has only been the last thirty years that American foods and chefs have come into their own, in the fine-dining sector, but that is only one instance. We have been evolving a cuisine for ourselves for over 400 years, since Europeans first set foot on this land, and took their cooking styles and adapted them to local ingredients. We have only done what every other country has done in its past. We have taken foods from those who immigrated into our country from other places, it is just a more recent phonomemn (sp?) here in the US than in other places, and with modern travel we have immigrants from many more areas than most. Where would Spanish cuisine be without the invasion of the moors? How about France's with out the Gauls and then the Romans (who introduced wine grapes to the area)? Or Italy, without all the influences that Rome brought in or the the spice vendors of Venice?
Ok so we don't have the history of these countries, but our history is not as short as people tend to think. Don't forget all the foods we adapted from the natives of this country. Things such as tomatos, potatoes, chiles, and corn, to name a few. Where would other world cuisines be without these items. By the way, though Europe knew of the tomato since Columbus's time, it was only in the 18th-19th century that people started to eat them. The tomato is part of the nightshade family and it was widely believed that tomatos where poisonous. Also where would the world's great pastries be without chocolate, another New World crop.
If you would like some examples of things that I think of as American foods, i.e. American cuisine, here is a list of some things. Of course, you may find equivalent items in some cuisines, but you be the judge:
-Hot Dogs and Hamburgers (germany has things similar, but not like ours
-American style breakfasts with pancakes, eggs, and breakfast meats
-BBQ (lots of countries have grilled and smoked items,but nothing like BBQ)
-No other country does grilled steaks like we do with all the accompaniments
-Southern style Buttermilk biscuits (scones don't even come close)
-fried chicken (I have yet to come across a recipe for fried chicken in any ethnic cookbook, I may be wrong though)
-Grits (the Indians and colonists were doing it long before polenta)
-Baked Beans (Cassoulet is the closest thing I have come across, but not close)
I could go on, but I have used up enough room for now.