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In the U.S., why are "ethnic" eateries for immigrants such as the Irish, Dutch, or Swedish underrepresented despite their significant share of the population, whereas the cuisines of other groups, such as Italians, Japanese, Cuban, Ethiopian, among others, are more prominent?

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In the U.S., why are "ethnic" eateries for immigrants such as the Irish, Dutch, or Swedish underrepresented despite their significant share of the population, whereas the cuisines of other groups, such as Italians, Japanese, Cuban, Ethiopian, among others, are more prominent?	3763