American Regional Food Habits: What is Regional Fare? • Home-style food prepared with local ingredients Regional Americans – Dependent on agricultural conditions and seasonal availability • Ethnic and religious practices Chapter 15 • Local history • Current trends • Economic conditions

The Northeast: Regional Regional Divisions Profile • See Table 15.1 New England Mid-Atlantic • Northeast • Connecticut • New Jersey • Midwest • Maine • New York • South • Massachusetts • Pennsylvania • West • New Hampshire • Rhode Island • Vermont

The Northeast: Regional The Northeast: Traditional Profile Fare • Varied climate and • Seafood from the geography Atlantic • Common history of • Native and introduced Native American produce societies and Colonial • Freshwater fish from immigrants lakes and streams • 19% of total US • Game population • Foundation of diet – 2/3 of Puerto Ricans traditionally was corn – 1/3 of Asian Americans • Maple sugar sweetens many foods

1 The Northeast: New The Northeast: England New England • Influence of Native • Corn dishes significant Americans and • Puddings were British steamed, baked and broiled • Roasting, boiling – Savory or sweet and stewing – Indian pudding is • Often made with cornmeal with cream cream • Breads were dense with homemade yeast • Strong seasonings – Boston brown bread avoided

The Northeast: New The Northeast: New England England • Pork, cod or beef • Boston baked usually preserved beans • Boiled one-pot • Savory pies such meals as chicken pot pie – Corned beef brisket with cabbage • Sweet pies, • New Hampshire especially apple famous for butter • Vermont famous for cheese – Colby

The Northeast: The Northeast: New New England England • Lots of fish and • Fruits shellfish – Cranberries – Blueberries – Abundance of cod • Desserts are – Codfish cakes fruit based – Lobster, especially – Pandowdies in Maine – Shortbreads – Clams, oyster, – Roly-polys scallops • Maple syrup as a sweetener • Clambakes • Clam chowder • Tea and apple cider

2 The Northeast: Mid-Atlantic The Northeast: Mid-Atlantic

• Influenced by New • The Dutch influenced England fare but the New York area also by the Dutch – Wheat – Kool sla now called and Germans coleslaw or pickled • More pork and cabbage dairy – Headcheese – Doughnuts, crullers, • More baked goods pancakes, waffles • Stronger • Lots of milk, butter, seasonings cheese

The Northeast: Mid-Atlantic The Northeast: Mid-Atlantic

• German immigrants • Asparagus called Pennsylvania • Green and sugar peas Dutch (from Deutsch, • Rhubarb meaning German) • Potatoes • Lots of pork using • Cabbage every part of the • Apples animal • Many fruits and – Sausages, schnitzel, vegetables pickled or knuckles, souse, maw preserved • Scrapple using • Dark rye bread sausage, cornmeal • Many baked goods porridge and spices • Pies fried in butter

The Northeast: The Northeast Mid-Atlantic • Many foods associated with cities and states • Pennsylvania home to the first ice cream – Philadelphia cheese steak • Hershey’s chocolate – New Jersey associated with Italian foods • Pizza, calzones • American beer – Eastern Europeans Jews – Lager • Pastrami, smoked salmon, other deli items • Wines from New York – New York Ethnic restaurants • Hard apple cider from • Russian, Greek, Chinese, Caribbean Island New Jersey – Waldorf salad from New York City’s Waldorf – Called applejack Astoria hotel • New Jersey is home of Campbell Soup, Borden, and Lipton

3 The Northeast: Health The Midwest: Regional Concerns Profile • Healthier than average in New England • Great Plains region • Closer to national norms in Mid-Atlantic • Known for • LBW follow similar trends agricultural • Heavy drinking in MA, NH, RI, and VT productivity – America’s • Pennsylvania has high death rates from breadbasket heart disease, stroke, and cancer • 21% of land area • 23% of US population

The Midwest: Regional The Midwest: Regional Profile Profile • East North Central (ENC) • West North Central (WNC) • Largest percentage of whites in the nation – Illinois – Iowa • Half of those with Czech and Norwegian – Indiana – Kansas ancestry – Michigan – Minnesota – Large number of Finnish, Croatian, Swedish, – Ohio – Missouri German and Polish heritage – Wisconsin – Nebraska • Below-average numbers of blacks • Immigrants from – North Dakota – Also, Native Americans, Latinos, Asians/Pacific – Germany – South Dakota Islanders – Switzerland • Immigrants from • Illinois is the most diverse state of the – Scandinavia – Germany area – Central Europe – Scandinavia • Laotians and Hmong in large numbers in – Cornwall area of England – Poland MN and WI • Middle Easterners in Michigan

The Midwest: Regional The Midwest: Profile Traditional Fare • Lowest percentage of people living in • Considered typical American Cuisine metropolitan areas – No frills homestead and farm food • Average household income slightly • Meat with sides of above average in ENC vegetables, potatoes, fresh bread – Slightly below in WNC – Beef and pork preferred • Lowest number of people living in – Home canning still popular poverty • Hearty breakfast • Robust soups and stews • Save room for dessert!

4 The Midwest: The Midwest: East North Central East North Central • Earliest settlement • Agricultural in 1788 products still • Hogs significant – Lots of game meat, – Wheat too – Corn • Corn – Soybeans • Beans • Grown for oil • Squash – Apples • Pumpkins – Horseradish • Cabbage • Potatoes

The Midwest: East North The Midwest: East North Central Central • Pioneers brought favorite dishes from their • Wisconsin leading original region producer of milk, • European immigrants brought ethnic fare sweetened condensed milk, butter and cheese • Ohio known for Cincinnati Chili – Colby, brick are original – All-beef created by Greek and Macedonian Wisconsin cheeses immigrants with sweet spices • Armour, Swift, Oscar – May have spaghetti, cheese, onions and kidney Meyer, Louis Rich, beans Kraft, Fleischmann, • Cornish pasties from mining areas in MI Kellogg, Post • Lots of sweets and baked goods – All developed in the Midwest • Beer associated with Midwest, especially WI – Pabst, Miller, Schlitz

The Midwest: The Midwest: West North West North Central Central • Fertile land • Settlers from New • Harsh winters, England and Mid- scarcity of Atlantic brought provisions their typical dishes – Excessive amounts of common foods • Irrigation improved became common crop production • More western – Corn areas attracted – Wheat trappers for wild – Soybeans game – Sugar beets

5 The Midwest: The Midwest: West North West North Central Central • Other crops – Barley • Iowa and Missouri – Oats – Pork – Sunflowers – Red eye gravy – Rutabagas • Made with coffee – Rye • Beef significant in – Wild rice Kansas, Nebraska, • A grass the Dakotas • Minnesota specialty – Nut trees – Buffalo • Missouri – BBQ beef a KC – Bees, too favorite • Pecans • Black walnuts

The Midwest: West North The Midwest: West North Central Central • Religious communities • Ozark Mountains – Iowa known for their Amish population of Missouri – Backwoodsmen – Amana Colonies in Iowa • Hunting, • Group of German Lutherans fishing, • Now have German restaurants gathering, – German Russian Mennonites came to Kansas cultivation – Stews from • German, Swiss and Scandinavian opossum, raccoon, settlements throughout the Midwest squirrel – Food has their influence – Sorghum- sweetened foods – Sassafras tea

The Midwest: Health The South: Concerns Regional Profile • IA, MN, NE, ND, SD, WI have lower • “An attitude, not a than average rates of LBW location” • Varied land • Higher rates of heavy drinking in • Varied climate Michigan and Minnesota • Development – Highest rate in the nation in Wisconsin independent from the • Deaths from coronary heart disease rest of the US • More agricultural and very high in Iowa and North Dakota rural • Plantation system

6 The South: Regional Profile The South: Regional Profile

• South Atlantic (SA) • East South Central • 35% of Americans live in the South – Delaware (ESC) – Florida – Alabama • Below-average numbers of Asians, Pacific – Georgia – Kentucky Islanders, Latinos, Native Americans – Maryland – Mississippi • Above-average numbers of African – North Carolina – Tennessee Americans • West South Central – South Carolina – 56% of all blacks live in the South – Virginia (WSC) • Larger numbers of Vietnamese, Pakistanis, – West Virginia – Arkansas – Louisiana Asian Indians – Oklahoma • Many with British, Scotch Irish, Cuban and – Texas Cajun ancestry • Missouri is a border state

The South: Regional Profile The South: Traditional Fare

• Notable for high numbers of Christians • Foods reflect the – 57% belong to Christian faith bounty of the plantation and scarcity – Even higher in ESC and WSC of the slave diet • Three-fourths live in metropolitan areas • Graciousness and • Average household income near national cordiality average in SA • Plantations • Below average in ESC and WSC established and introduced crops • Poverty rates average in SA • Dependent on tobacco – Highest in the nation in EWC and WSC • Subsistence farming was not uncommon

The South: South Atlantic The South: South Atlantic (SA) • First settlers from • Hot breads Spain, then the – Corn bread and biscuits English • Pork is favorite meat • High Native – Country hams, ribs, fatback, cracklings, American chitterlings population initially – Stuffed ham • Plentiful fruits, – Smithfield hams of nuts, game, fish Virginia and seafood • Brunswick stew • Fried chicken with gravy

7 The South: The South: South Atlantic (SA) South Atlantic (SA) • Seafood important in the • Rice coastal areas – Long-grain grown • Maryland known for its shellfish – Pilau is rice simmered – Chesapeake Bay in broth with a single • Oysters ingredient added • Clams • Hoppin’ john • Scallops –Rice with black- • Crabs eyed peas –Crab cakes • Buckwheat • Florida known for • Melons seafood – Shrimp • Tomatoes – Conch • Peaches

The South: The South: South Atlantic South Atlantic (SA) (SA) • Florida Citrus • Influences in the South Atlantic include – Oranges – The English in Virginia – Grapefruit – In Georgia, the French, Germans, and Scots – Limes – French influence in South Carolina – Other fruits – Greek immigrants in Florida • Georgia – Italians in West Virginia – Pecans – Peanuts – German Moravians in North Carolina – Watermelon • Persecuted German Protestants who immigrated to PA in the early 1700s – Vidalia onions • Known for their baked goods – Mayhaw jelly – Cubans in Florida

The South: The South: South Atlantic South Atlantic (SA) (SA) • Popular desserts • Rural inland areas influenced by – Peach pie in Georgia immigrants – Pecan pie – Scotch Irish immigrants in the – Key lime pie in Florida Appalachians – Ambrosia • Then into Kentucky and Tennessee – Puddings and custards – English and Welsh settlers move to • Bread puddings Piedmont areas – Candies – Germans from PA move into • Divinity Shenandoah Valley in Virginia and • Nut brittles North Carolina

8 The South: East & West South The South: South Atlantic (SA) Central Appalachian Mountains • Early fare similar to • Consume every part of the pig Atlantic states but • Dairy cow kept with more French • Game supplemented the diet influence • Greens popular – French Acadians – Poke, dock, sorrel from Canada came – Turnip, dandelion, mustard to Louisiana • Potatoes, hominy, okra, beets • Plantation life more • Cornbread, biscuits, dumplings, dependent on cotton grits • Big southern • Pinto beans breakfasts and dinners • Watermelon • Supper lighter version • Apple products of dinner • Sorghum syrup

The South: East & West South The South: East & West South Central Central • Pork and corn key ingredients • Cajun fare created by French Acadians – Cornbread made with white cornmeal – Limited to bayou country of Louisiana and no sugar – Gumbos, jambalayas, étouffées – French influence seen in bouillabaisse • Native American influence in TX and OK and mayonnaise – Grits, greens, Gulf Coast seafood, Brunswick • Creole cuisine unique to New Orleans stews – Blend of French, Spanish, African, – Beef dominant meat English and Native American – BBQ prevalent with hot, spicy seasoning – “Holy Trinity” is celery, bell peppers, onions

The South: East & West South The South: East & West South Central Central • ESC states share many culinary traditions • Game meat prevalent – Squirrels • French influence limited to coastal areas – Frogs – Bear meat with seafood as main ingredient – Burgoo – Shrimp, oysters, blue crabs • Stew made with wild birds and game meats, a • Inland states associated with big signature dish of Kentucky breakfasts and hearty dinners – Eastern TN was diet similar – Country ham, grits, red-eye gravy to Appalachian fare – Western half of state – Fried chicken, greens, biscuits, corn bread plantation style – Lard used for fat – BBQ ribs

9 The South: East & West South The South: East & West South Central Central • Catfish common in MS • Traditional • Alcoholic beverages – Leader producer beverages – Bourbon from KY – Deep-fried in cornmeal, – Buttermilk • Corn whiskey aged served with hush puppies in oak barrels – Coffee and coleslaw • Mint julep is bourbon • Sweets, seasonal pies – Iced tea with sugar and mint – Fried pies from Alabama – Pop – Whiskey from TN – Mississippi Mud Pie – Sassafras tea • Uses maple wood – Banana pie charcoal to filter – Moon pies from whiskey and aged in Chattanooga charred oak barrels • Pecans • Apples

The South: East & West South The South: East & West South Central Central • WSC states share similarities due to • Texas uses more geographical proximity but vary in beef historical differences – Small family farms • Arkansas at the crossroads and foods with corn, beans, reflect this native game – Chicken fried steak – Very diverse in terrain a specialty – Settlers mostly of English or Scotch Irish – Leading producer of heritage brought foods from the north beef and sheep – Foods from the south added • German, Czech – Texas BBQ added and Polish – MO Ozarks foods added influence – Leading producer of rice in the nation

The South: The South: East & West South EWC, SWC Central • Tex-Mex Cuisine – Most distinctive Texan • Louisiana with a fare French influence – Mexican and Spanish – Seafood more influence important than pork • Adapted dishes or beef – Tamale pie, nachos, • Bouillabaisse, taco, enchiladas gumbo, jambalaya – Chile con carne • BBQ favored • Shrimp, oysters – Two sauces • Crawfish • One to mop, one to – Ethnic emblem of serve Cajuns –Beef, also goat – Crawfish boil • All hot and spicy

10 The South: The South: East & West South EWC, SWC Central • Louisiana dishes use lots of • New Orleans restaurant fare renown rice – Red beans and rice – Oysters Rockefeller – Dirty rice – Bananas Foster – Foundation for gumbo and jambalaya • Street food tasty • Baked goods and sweets – Peacemaker sandwich – Petit-fours • Fried oysters, tomatoes, onions with tartar – Beignets sauce on French roll – Pralines – Po’boy sandwich • Café au lait • May be a peacemaker but often with deli meats, sausages, cheese – Muffaletta sandwich is another version

The South: East & West South The South: Health Concerns Central • Oklahoma was US Indian Territory • Health risk indicators higher than the – Highest percentage of Native Americans rest of the nation today • Florida and West Virginia • Traditional ethnic foods available but not – Average or above average in every widely consumed health risk and mortality category • Oklahoma uses more flour than • AL, AR, KY, MS, OK similar profile cornmeal – Except heavy drinking is below average – Fare here derived from scarcity • Lack of leisure time exercise, • Some German, Italian, Tex-Mex diabetes, LBW, mortality rates

The South: Health Concerns The West: Regional Profile

• Death rates in WV particular high, • Largest region in the nation exceeding the national average • Diverse landscape and climate – Heart disease (30% higher) • First whites were explorers, trappers, miners, traders – Stroke (20% higher) • Spanish and Mexicans from the South – Cancer (25% higher) • Russians from the North • Access to dental care a problem in • Chinese and Japanese from the West part of Appalachia • English Scots, Welsh, Danes, Swedes, Slavs, Italians and Greeks from the Midwest

11 The West: Regional Profile The West: Regional Profile

Mountain States Pacific States • 22% of Americans live in the West • Arizona • Alaska – Over half live in California • Colorado • California • Large numbers of ethnic groups • Idaho • Hawaii • Montana • Oregon – 5x as many Pacific Islanders • Nevada • Washington – Twice the Asians, Latinos and Native • New Mexico Americans • Utah • White heritage is Danish, Spanish • Wyoming and Yugoslavian

The West: Regional Profile The West: Regional Profile

• Hawaii • 40% adhere to Christian faith – Half of population is Pacific Islander or – Highest percentage in Utah Asian •80% Mormon • New Mexico and California – New Mexico •58% – Higher percentage of Latinos –Most Roman Catholic • New Mexico and Arizona • Higher than national average proportion of • Large numbers of American Indians young people under 15 • Alaska Natives – Inuits and Aleuts • Lower than average percentage of persons over 65 – Make up 15% of population of Alaska • Those living in poverty are at the national average

The West: The West: Traditional Fare Traditional Fare • Historically food was • Chinese and Mexicans brought highly poor and expensive seasoned foods and chile peppers • Early settlers • Italians, Japanese and some Greeks – Miners – Farmers introduced seafood specialties and teriyaki – Ranchers • Many immigrants opened restaurants to • Food improved as serve needs of the towns irrigation improved • Immigrants came and farmed, planting and towns grew area with numerous fruits and vegetables

12 The West: Mountain States The West: Mountain States • Varies between North • Recreational hunting prevalent and South • Game meats are favorites – ID, MT, UT and WY – Venison influenced by American – Antelope and European settlers – Deer • Meats a specialty • Game birds – AZ and NM foods – Geese shaped by the limitations of the – Ducks desert and Native – Pheasant American, Spanish and – Partridge Mexican influences – Grouse – CO and NV have both – Wild turkeys influences • Salmon, bass, catfish

The West: The West: Mountain States Mountain States • Cattle and sheep • Forage grown to ranching support meat – Colorado leading production producer of lamb • Potatoes from • Bison raised and Idaho famous processed • Native berries • Poultry in Utah – Huckleberries – Turkey and eggs • Pork in Montana

The West: The West: Mountain States Mountain States • Other cash crops • Settlers of the region brought their are grown favorite foods – Wheat • Wyoming very diverse – Oats – French, Middle Eastern, German, Chinese – Barley – Sugar beets • Montana – Hops – Scots, Scandinavian and Russian – Beans • Idaho had the Finns and Welsh – Lentils • Colorado had Mexican influence – Cherries – Apples

13 The West: Mountain States The West: Mountain States

• The Basques in Idaho and Nevada • In Utah, Roman Catholic Italians have maintained – From Basque region in Spain their food traditions – Worked as shepherds and then sheep ranchers – Grow Mediterranean vegetables and seasonings – Women did the cooking and provided meals for the ranchers • Mormons in Utah brought preference for hearty foods from their European roots – Basque potatoes – Mild spice • Sliced potato, onion and bacon casserole – Established hotels and became famous for – Sweets and desserts their family-style meals – As they do not consume alcohol, lemonade and “Brigham Young Tea” are popular • Sweetened hot water with milk

The West: The West: Mountain States Mountain States • Southwestern • Native American • Spanish Influence region of the Influence – Wheat mountain states is – Corn, beans – Hogs arid and not – Chile peppers – Cattle conducive to – Squash, pumpkins – Sheep – Chocolate growing crops – Pine nuts • Blended • Foods reflect these – Nopales (cactus conditions pads) – Wheat tortillas – Small game – Beef or lamb stews • Native American, – Fry bread made with Spanish and – Blue corn tortillas wheat flour and lard Mexican influence called piki

The West: The West: Mountain States Mountain States • Sweets • Irrigation has helped – Chocolate agriculture in Arizona – Vanilla – Grapefruit – Cinnamon – Lemons – Nutmeg – Melons • Anise cookies – Figs – Biscochitos – Tomatillos • Sopaipillas • Used in salsa verde • Flan • Other green sauces • Puddings – Jicama • NM is leading producer of • Adds crunch to salads chile peppers

14 Pacific States Pacific States

• Climate and geography • Spanish were first to settle in California varied • Native Americans who lived • Cultivated numerous crops near the Pacific lived on • Raised cattle and hogs clams, mussels, and fish with local greens and • Mexico and Russia also were prominent in berries California history and left their influence • Inland areas, acorns were foundation of the diet • Significant settlement did not occur until • Oregon and Washington 1840s have abundant game, greens, wild mushrooms • New settlers adapted their cuisines to local and berries ingredients

Pacific States Pacific States

• Coastal seafood a • Oregon known for mainstay for many fruit – Clams – Pears – Salmon – Apples – Oysters – Prunes – Abalone – Plums • California produces over half the fruits – Cherries and vegetables – Berries consumed • Also hazelnuts nationally – Filberts

Pacific States Pacific States

• Washington • Dairying is important known for throughout area apples – Known for their cheeses – Red and Golden Delicious • Monterey Jack in CA – Others • California cuisine • Largest producer – Emphasizes what is of cherries fresh and local • Onion – Trendy • Abundant use of fruits • Mint in Oregon • Spearmint

15 Pacific States Pacific States

• No true ethnic flavors found in WA • CA has numerous • Limited German influence in Oregon premiere wine • California has numerous influence from regions in state early Chinese and Japanese influence • OR has a reputation – More recently Asian, Ethiopian and Pacific for fine cool Islanders weather varietals – Continues to draw immigrants from Mexico • WA best known for and Central America looking for migrant farm white wine work • Many different fruit wines

Pacific States Pacific States

• Alaska has limited variety of foods • Sheep, cattle and • Terrain and climate varied reindeer now • Little land suited for raised agriculture • Seafood and game • Dairy operations • Wild berries and roots provide milk, • First white settlement on Kodiak Island butter and cream – Was Russian • Potatoes are very – Brought kasha, blini, pirogs, and kulich successful • Game meat was and still is • Other cold-weather popular crops – Cabbage, cauliflower, rhubarb

Pacific States Pacific States

• Alaska’s seafood • Hawaii’s early diet main commodity based on starchy • Salmon, herring, vegetables halibut – Taro • Shrimp and crab – Breadfruit – Plantains • Most frozen or – Cassava canned for export to the rest of the – Yams US and Japan • Possibly some chicken and pork

16 Pacific States Pacific States

• Hawaiian foods • Sugar cane historically include those with was most important Japanese origins crop • Chinese brought wok • Pineapples cooking, lychee • Macadamia nuts • Scottish scones and shortbreads • Kona coffee • Portuguese sweet • Cattle ranches bread often called • Seafood Hawaiian bread • Maui onions • Filipino fish sauces – Same as Vidalia • Korean kimchi

Pacific States: Health Exploring Global Cuisine: Concerns Canada • People in the West are healthier than the • 2nd largest nation in the world in area national average • Diverse in geography • ID, NM, UT, WA all are average or below • Lakes and inland water in EVERY health risk and mortality category • Freshwater fish, seafood, game • High rates of heavy drinking in AZ, CA and • Fertile farmland NV • Influences • Death from stroke 25% above US average – Native Americans in OR – Immigrants from Great Britain and France • Highest percentage of overweight in the – Other immigrant groups nation is in Alaska

Exploring Global Exploring Global Cuisine: Cuisine: Canada Canada Atlantic Provinces • Quebec with heavy French influence • Acadian, British influence – Known for maple syrup • Some German influence in Nova Scotia – Dairying a specialty • Seafood • Traditional French cheese and others – Planked salmon • Ontario has heavy British influence – Solomon Grundy (pickled herring) – Scotts brought scones, shortbread and haggis • Potatoes – Irish brought love of potatoes • Fish and chips – Sweet and savory pies and puddings • Berries – Native Cree and Iroquois • Lamb dishes, meat pies – German Mennonites – Plentiful fruits and wines

17 Exploring Global Exploring Global Cuisine: Cuisine: Canada Canada • The Prairies • British Colombia settled by trappers – Red meat country and traders, not farmers • Bison • Reliant on imported foods – Chuck wagon and range cooking • Many Chinese, Japanese, Asian • Cowboy terms applied immigrants but ethnic fare isolated to many foods • Mildly seasoned foods of colonial – Included foods from immigrant homeland England preferred – Significant wheat crop • Indigenous greens • Fresh desserts of fresh berries

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