Cuisine of the Mid-Atlantic states
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The cuisine of the
Colonial times
Going back to colonial times, each new group has left their mark on homegrown cuisine and in turn the cities in this region disperse trends to the wider United States. In addition to importing and trading the finest specialty foods from all over the world, cities such as Baltimore and Philadelphia have had the past influence of Italian, German,[2] Irish,[3][4] British [5] and Jewish cuisines[6] and that continues to this day, and Baltimore has become the crossroads between North and South, a distinction it has held since the end of the Civil War.
Alcoholic beverages
Since the first reference to an alcoholic mixed drink called a cocktail comes from New York State in 1803, it is thus not a surprise that there have been many cocktails invented in
Complicated dishes
Many of the more complicated dishes with rich ingredients like
Crabcakes were once a kind of English croquette, but over time as spices have been added they and the
19th century immigrants
After the 1820s, new groups began to arrive and the character of the region began to change. There had been some Irish from Ulster prior to 1820, however largely they had been Protestants with somewhat different food patterns and (often) a different
Irish were the first immigrant group to arrive in this region in massive numbers. Immigrants also founded some of the earliest saloons and bars in this region, of which
New York style hot dogs came about with German speaking emigrants from Austria and Germany, particularly with the frankfurter sausage and the smaller wiener sausage. Today the New York style hot dog with sauerkraut, mustard, and the optional cucumber pickle relish is such a part of the local fabric that it is one of the favorite comestibles of New York City. Hot dogs are a typical street food sold year round in all but the most inclement weather from thousands of pushcarts. As with all other stadiums in Major League Baseball they are essential for New York Yankees and the New York Mets games though it is the local style of preparation that predominates without exception. Hot dogs are also the focus of a televised eating contest on the Fourth of July in Coney Island, at Nathan's Famous, one of the earliest hot dog stands opened in the United States in 1916.
20th century
A summertime treat, Italian ice, began its life as a lemon flavored penny lick brought to Philadelphia by Italians; its Hispanic counterpart, piragua, is a common and evolving shaved ice treat brought to New York by Puerto Ricans in the 1930s. Unlike the original dish which included flavors like tamarind, mango, coconut, piragua is evolving to include flavors like grape, a fruit not grown in Puerto Rico.
Other dishes came about during the early 20th century and have much to do with delicatessen fare, set up largely by Jewish immigrants from Eastern Europe who came to America incredibly poor and most often unable to partake in the outdoor food markets that the general population utilized. The influence of European Jewry on modern mid-Atlantic cooking remains extremely strong and reinforced by their many descendants in the region. American-style
Like other groups before them, many of their dishes passed into the mainstream enough so that they became part of diner fare by the end of the 20th century, a type of restaurant that is now more numerous in this region than any other and formerly the subject matter of artist
, a vanilla or chocolate fountain drink with a frothy top and fizzy taste. As in Hopper's painting from 1942, many of these businesses are open 24 hours a day.References
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