There just may be something to the assertion that part of the unique qualities of the Philly Cheese Steak being proprietary to Philly is in the water. Check out
this article from Wired Online about NY pizzas being unique to NY because of the water!
"Water," Batali says. "Water is huge. It's probably one of California's biggest problems with pizza." Water binds the dough's few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. "So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes."
