Cuisine of the Midwestern United States

Source: Wikipedia, the free encyclopedia.

Minnesota potluck

Midwestern cuisine is a regional cuisine of the

American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs[1] and cultural diversity.[2]

Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. It has been described as "no-frills homestead and farm food, exemplifying what is called typical American cuisine". Some Midwesterners bake their own bread and pies and preserve food by canning and freezing it.

Background

Sometimes called "the breadbasket of America", the Midwest serves as a center for grain production, particularly wheat, corn, and soybeans.[3]

Beef and pork processing have long been important Midwestern industries.

processing centers of the beef trade and Cincinnati, nicknamed "Porkopolis", was once the largest pork-producing city in the world.[4] Iowa is the current center of pork production in the U.S.[5]

Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. The traditions of canning and freezing summer foods is still practiced in modern times. It's not unheard of for pies and bread to be baked at home.[6]

History

U.S. Census Bureau

Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits. The settlers learned techniques of making venison jerky from Native Americans. They grew pumpkins, beans, potatoes, and corn, and raised hogs. Apples, wheat, and oats were introduced later.[6]

Swedes, Norwegians, and Finns began to settle the Midwest in the late 18th century, introducing rich, butter-laden cakes and cookies.

Hassenpfeffer, sauerbraten, Spätzle, Maultasche, Schnitzel, and pumpernickel bread. Lutefisk and other types of pickled and smoked fish were introduced by Scandinavians.[6]

In the 19th century, as the frontier advanced westward, recipes had to be adapted based on the availability of ingredients. Danish

persimmons.[8] A typical Midwestern breakfast might have included meat, eggs, potatoes, fruit preserves, and pie or doughnuts.[7] At harvest time, families ate mostly home-produced foods.[9]

More settlers began to arrive in the rural Midwest after the Erie Canal was completed in the 1820s. Rural and urban foodways began to diverge as cash-strapped immigrants became dependent on packaged foods.[10]

The expansion of railroads in the 1870s and 1880s allowed fresh citrus fruits to be shipped to the Midwest.[7] At the turn of the century, cruise ships operating along the Great Lakes offered varied dining selections. Seasonal fruits, sirloin steak, and lamb kidney saute with mushrooms were some of the breakfast offerings available in 1913.[11]

Beginning in the 1930s, fine dining was offered on railroad cars. Some of the dishes found on the menu were cashew chicken, baked filet of Lake Superior whitefish au gratin and the ambiguous dessert called "floating island".[12]

Ethnic influences

Some European foodways have, by wide acceptance, become part of the local cuisine to a degree that they have shed most cultural associations with specific immigrant groups.[6]

A Wurst mart, sometimes spelled Wurstmart or Wurst Markt, is a variation on a

German-American communities. Wurst marts are usually held by churches as fundraising events, where people will pay for a buffet of sausages and other side dishes. Common side dishes include mashed potatoes, gravy, and sauerkraut. Wurst Mart comes from the German word "Wurstmarkt", meaning sausage market. Wurst marts are found mostly in small rural German-American communities in the Midwest, particularly around St. Louis.[13]

Urban centers

Chicago

Chicago-style deep dish pizza

The local cuisine of Chicago has been shaped by its Greek, Jewish, and Italian communities. Jewish immigrant communities of Eastern European origin ate oatmeal cereal called

gyros and cheese saganaki.[14]

Throughout the city there are many variations on classic sandwiches like the

Italian beef
sandwich, made with slow-cooked tough cuts of beef, originated during the Great Depression.

Pizzeria Uno menus.[17] Italians are also known for Chicken Vesuvio, bone-in chicken sauteed with oregano and garlic in white wine sauce and finished in the oven with potatoes.[16]

Chicago's cuisine has also seen notable contributions from its Latin American communities. Steamed

tamales made from cornmeal filled with seasoned ground beef have been available in Chicago since the 19th century.[16]
Puerto Ricans introduced the skirt steak sandwich Jibarito. Now also available with chicken, roast pork, ham, shrimp, and even the vegetarian option tofu, the jibarito is distinguished from other sandwiches by substituting green plantains for bread.[16]

Chicago's food processing industry is historically significant. Following the

Swift.[7]

Cincinnati

The Queen City is known for its namesake Cincinnati chili, a Greek-inspired meat sauce (ground beef seasoned with cinnamon, nutmeg, allspice, cloves, bay leaf, cumin, and ground chilis), served over spaghetti or hot dogs. Unlike chili con carne, Cincinnati-style chili is almost never eaten by itself and is instead consumed in "ways" or on cheese coneys, which are a regional variation on a chili dog.

The city has a strong

stippgrutze but incorporates a higher proportion of meat-to-grain and is thicker, forming a sliceable loaf. Slices are typically fried like sausage patties and served for breakfast.[4] More than a million pounds of goetta are served in the Cincinnati area per year.[4]

In addition, Cincinnati's

better source needed] Taste of Cincinnati, the longest running culinary arts festival in the United States, is held each year on Memorial Day weekend. In 2014, local chefs and food writers organized the inaugural Cincinnati Food & Wine Classic, which drew chefs and artisan food producers from the region.[20][21]

The area was once a national center for pork processing and is often nicknamed Porkopolis, with many references to that heritage in menu-item names and food-event names;[4] pigs are a "well-loved symbol of the city."[4]

Columbus

Schmidt's Sausage Haus in German Village, Columbus, Ohio

The Columbus, Ohio area is the home and birthplace of many well-known fast-food chains, especially those known for hamburgers. Wendy's opened its first store in Columbus in 1969, and is now headquartered in nearby Dublin. America's oldest hamburger chain, White Castle, is based there.

Besides burgers, Columbus is noted for the German Village, a neighborhood south of downtown where German cuisine such as sausages and kuchen are served.

In recent years, local restaurants focused on organic, seasonal, and locally or regionally sourced food have become more prevalent, especially in the Short North area, between downtown and the Ohio State University campus. Numerous Somali restaurants are also found in the city, particularly around Cleveland Avenue.

Columbus is also the birthplace of the

Marzetti Italian Restaurant, opened in 1896. Owner Teresa Marzetti is credited with creation of the beef-and-pasta casserole named after her brother-in-law, Johnny Marzetti. The restaurant's popular salad dressings became the foundation for the T. Marzetti Company
, an international specialty foods manufacturer and distributor, headquartered in Columbus.

Cleveland

Poland and Hungary, have become gastronomical staples in the Greater Cleveland
area.

Prominent examples of these include

stuffed cabbage, pierogi, and kielbasa all of which are widely popular in and around the city.[22]

Local specialties, such as the pork-based dish

City Chicken and the Polish Boy (a loaded sausage sandwich native to Cleveland), are dishes definitive of a cuisine that is based on hearty, inexpensive fare. Commercially, Hector Boiardi (aka Chef Boyardee) started his business in Cleveland's Little Italy.[22]

In Italian bakeries around the Cleveland area, a variation of the cassata cake is widely popular. This local version, commonly called the "Cleveland-style cassata", differs from the cassata siciliana in that it is made with layers of sponge cake, custard, and strawberries, then frosted with whipped cream. The cake is sold at bakeries throughout the Midwest region, including the Cleveland-area Corbo's, Presti's, and LaPuma Bakery (credited with creating the cake back in the 1920s).[23]

Detroit

Competing, neighboring Coney Island hot dog restaurants in Detroit

Detroit specialties include Coney Island hot dogs, found at hundreds of unaffiliated "Coney Island" restaurants. Not to be confused with a chili dog, a coney is served with a ground beef sauce, chopped onions, and mustard.

The Coney Special has an additional ground beef topping. It is often served with French fries. Food writers Jane and Michael Stern call out Detroit as the only "place to start" in pinpointing "the top Coney Islands in the land."[18]: 233 

Detroit-style pizza

Detroit also has its own style of pizza, a thick-crusted, Sicilian cuisine-influenced, rectangular type called Detroit-style Pizza. Other Detroit foods include zip sauce,[24] served on steaks; the triple-decker Dinty Moore sandwich,[25] corned beef layered with lettuce, tomato and Russian dressing; and a Chinese-American dish called warr shu gai or almond boneless chicken,[26] consisting of battered fried boneless chicken breasts served sliced on a bed of lettuce with a gravy-like chicken flavored sauce and slivered almonds.[27]

The Detroit area has many large groups of immigrants. A large Arabic-speaking population reside in and around the suburb of Dearborn, home to many Lebanese storefronts.

Detroit also has a substantial number of

gyros, hummus, and falafel
can be found in many run-of-the-mill grocery stores and restaurants.

A Coney Island hot dog

Polish food is also prominent in the region, including popular dishes such as

kolbász
.

Kansas City

distinctive barbecue style. The Kansas City metropolitan area has more than 100 barbecue restaurants[28]
and proclaims itself to be the "world's barbecue capital."

The Kansas City Barbeque Society[29] spreads its influence across the nation through its barbecue-contest standards. Kansas City's barbecue craze can be traced back to Henry Perry, who in the early 1920s started barbecuing in an outdoor pit adjacent to his streetcar barn[30]

St. Louis

Pork steaks cooking

The large number of

German immigrants who came to St. Louis beginning in the early 19th century contributed significantly to the shaping of local cuisine by their uses of beef, pork, and chicken, often roasted or grilled, and desserts including rich cakes, stollens, fruit pies, doughnuts, and cookies. A local form of fresh-stick pretzel
, called Gus's Pretzels, has been sold singly and by the bagful by street-corner vendors.

St. Louis is also known for popularizing the ice cream cone and for inventing gooey butter cake (a rich, soft-centered coffee cake) and frozen custard. Iced tea is also rumored to have been invented at the World's Fair, as well as the hot dog bun.

A staple of grilling in St. Louis is the pork steak, which is sliced from the shoulder of the pig and often basted with or simmered in barbecue sauce during cooking.

Other popular grilled items include crispy snoots, cut from the cheeks and nostrils of the pig; bratwurst; and Italian sausage, often referred to as "sah-zittsa," a localization of its Italian name, salsiccia. Maull's is a popular brand of barbecue sauce in the St. Louis area.

Restaurants on

St. Louis-style pizza, which has a crisp, thin crust and is usually made with Provel cheese instead of traditional mozzarella
.

A poor boy sandwich is the traditional name in St. Louis for a submarine sandwich. A St. Paul sandwich is a St. Louis sandwich, available in Chinese-American restaurants. A slinger is a diner and late-night specialty consisting of eggs, hash browns, and hamburger, topped with chili, cheese, and onion.

Milwaukee

Traditional cuisine in Wisconsin was influenced by the European immigration there, so much, that it could be considered the "most European in the United States".

better source needed][35] There is a sizeable amount of farms spread across Wisconsin for dairy, corn, and meat production.[32][36]

Twin Cities of Minnesota

Once known as "Mill City", homemade breads and pies feature prominently in Minneapolis cuisine.

kosher meat markets and four Jewish delicatessens, one of which began distribution for what would become Sara Lee frozen cheesecakes. The delis sold sandwiches like corned beef and salami.[38]

Minneapolis is more racially and ethnically diverse than the rest of Minnesota. For the diverse ethnic groups that call Minneapolis home, retaining their distinct ethnic culture remains a goal that is supported by ethnic-oriented community organizations. Celebrating ethnic holidays and get togethers by preparing traditional foods remains a major symbol of cultural retention. It is a way people share their heritage and culture with outsiders. There are a plethora of restaurants serving ethnic cuisines.[39]

Today, there are many restaurants serving various

rouladen.[41]

In the fall, the

booyah, a cuisine and cultural event featuring a hodge-podge of ingredients in stews.[42]

American restaurants in the

sports bars and decades-old supper clubs to high-end steakhouses and eateries that serve new American cuisine using locally grown ingredients. The Jucy Lucy (or "Juicy Lucy"), claimed as an innovation of the local pubs, is a hamburger with a core of melted cheese.[37] Barbecue restaurants in the area tend to feature a combination of the various regional styles of this type of cooking.[citation needed
]

Minneapolis and St. Paul also offer a diverse array of cuisines influenced by their many immigrant groups.[

restaurants.

Restaurants offering other cuisines of Asia including those from Afghanistan, India, Nepal and the Philippines are also recent additions to the Twin Cities dining scene.[citation needed] Local ingredients are often integrated into Asian offerings, for example Chinese steamed walleye and Nepalese curried bison.

Mexican and

Native American cuisine.[49][50]

The Twin Cities are home to many restaurants that serve the cuisines of the Mediterranean, Middle East and Northeast Africa including, Greek,[51] Ethiopian and Somalia have also opened a number of restaurants in Minnesota.[52]

West-African immigrants have brought their own cuisine in recent years. There is also a presence of Afro-Caribbean restaurants, with the famed Nicollet Avenue in Minneapolis being home to two Caribbean restaurants.[53][undue weight? ]

Omaha

A Reuben sandwich is a hot sandwich of corned beef or pastrami, sauerkraut and Swiss cheese, with Russian or Thousand Island dressing on rye bread

Omaha is known for its steakhouses, many of which have closed.[54]

Central European and Southern influences can be seen in the local popularity of

North Omaha also has its own barbecue style.[citation needed
]

Omaha is one of the places claiming to have invented the

Dundee neighborhood.[55]

Godfather's Pizza is one of the chain restaurants that originated in Omaha.[56]

The cheese frenchee is also a local favorite and staple, originating from the original King's Food Host fast-food restaurants.[57]

Regional specialties

Illinois

The Horseshoe sandwich originates from Springfield, Illinois

Early settlement in Illinois along the

raccoons.[58] Lower-income families consumed less milk, meat and eggs in general. Whole milk was usually not available outside wealthy families, but children were sometimes given skimmed milk.[59]

Beans, pork, and potatoes were dietary staples in Southern Illinois. Fried eggs, fried pork, biscuits, fruit preserves and coffee were traditional breakfast foods. Dinner options consisted of boiled or fried potatoes, green beans cooked in fat, boiled pork, fried fat pork, sliced tomatoes, lettuce wilted with vinegar, macaroni with tomatoes, pie and cake.[59]

German settlers arriving in the 19th century brought foods like wienerschnitzel, sauerbraten, potato pancakes,

Black Forest cake, Lebkuchen and Schnecken, strudel and cookie recipes like Sandbakelse and Pfeffernüsse.[7][58]

By 1890, fish from the Illinois river were being sent upstream to Chicago for sale in commercial markets on the east coast.

buffalo fish were used to make gefilte fish or fried carp in cornmeal batter.[58]

The

open-faced sandwich made a horseshoe-shaped ham steak and two pieces of white toast but it is available with other types of meat also like chicken cutlets or hamburger. The sandwich is served with a cheese sauce similar to Welsh rarebit and french fries.[60]

Indiana

Indiana claims shoreline along Lake Michigan so freshwater fish like perch and walleye have a place on local menus. Biscuits and gravy, topped with sausage gravy, can be found at diners throughout the state, sometimes served with eggs on the side, or other breakfast sides like home fries.

Chicken and noodles (or beef and noodles) are served over mashed potatoes. An original

Evansville by German immigrants.[61]

Indiana produces roughly 25,000 gallons of maple syrup each year,[62] making it a popular condiment for different sweet and savory foods.

Fried biscuits are a specialty of the state, served with cinnamon sugar and spiced apple butter. Deep-fried pork tenderloin and fried bologna sandwiches are popular in Indianapolis and other parts of the state.[61] Turkey and Beef Manhattan dishes originated in Indianapolis and can be found in diners across the state.

Fried chicken is a staple of after-church dinner on Sundays (Indiana's version uses more black pepper than most).

persimmons is a typical Thanksgiving dish in Indiana.[66]

Indiana produces more popcorn than any other state except Nebraska.[61]

A common Breakfast food found throughout Indiana is fried

cornmeal mush,[67] a dish consisting of cornmeal which is boiled, then cut into pieces and fried in oil. The dish is normally served with maple syrup or molasses
on top.

Iowa

Pork tenderloin sandwich as served in Cedar Rapids, Iowa

When French

Amana Colony
settled on the rich soils of Iowa and until the 1930s their meals were provided by communal kitchens supplied by the village orchards, communal gardens, vineyards, bakery, smokehouse and dairy.

Iowa's last communal meal was served in 1932. Traditional recipes from Amana's communal kitchens include radish salad, apple bread,

strawberry rhubarb pie, and dumpling soup.[68]

Danish immigrants brought

Sinterklaas Day. Iowa's Dutch bakeries offer other baked goods like speculaas and boter koek
.

Czech immigrants contributed pastry filled with sweetened fruit or cheese called

rommegrot, meatballs with gravy, and Norwegian pastry for dessert.[68]

Recipes compiled and published by the

Des Moines Register include salmon mousse, fresh gazpacho, apple coleslaw, cabbage n' macaroni slaw, other slaws, soups, and dips, and various salads like turkey-melon, shrimp-yogurt and pasta-blackbean, including one gelatin-based salad made with 7Up, lemon-lime gelatin, crushed pineapple, marshmallow and bananas. Other gelatin based salads included blueberry salad and a "Good Salad" which included a mix of puddings, orange gelatin and citrus fruits.[70]

Sliced pickle wraps or roll-ups made with dill pickles wrapped in cream cheese and ham may have derived from German cuisine.[68]

Basic soups included cauliflower-cheddar garnished with scallions, cream of carrot made with milk and rice, and beef noodle soup made with frozen vegetables and beef bouillon.

Various beverage offerings included cool apple-mint tea, German beer, a citrus mix that included orange juice, lemonade powder and club soda, as well as coffee flavored with cinnamon.[70]

The state is the center for loose-meat sandwiches, also called tavern sandwiches and appearing on many menus by each restaurant's unique name for them.[18]: 266  They originated in the region in the Ye Olde Tavern restaurant in 1934 before being popularized by Maid-Rite in 1936, which now has franchises in other Midwestern states.[71] The original Maid Rite sandwich from the 1920s is a ground meat sandwich with pickles, ketchup, mustard, and onions. Hot beef sandwich is made with leftover pot roast topped with gravy and mashed potatoes.[72]

Iowa is the leading pork producer in the United States.

dill pickle slices. It is a popular "fair food" at the Iowa State Fair where the meat of a pork tenderloin sandwich is often far larger than the area of the bun. Burgers are made with local beef.[72]

Iowa is the leader in corn production in the United States, also leading in production of eggs and pork.[68] One well-known variety of sweet corn grown in Iowa is the bi-color peaches and cream.[72]

Rhubarb grows well in Iowa and is used for sauces, jams, cakes and pies. Heirloom varieties like Green Moldovan tomatoes, St. Valery carrot and Cimarron lettuce are still grown at the Plum Grove Historic Site.

Locally brewed beers like

barley.[68]

Kansas

jalapeno poppers, jello salads, and cheesy potatoes and some places still offer whole hog barbecue.[74][75] Kansas is a cattle producing state so pot roasts and steak dinners are staples of the local diet.[76]

Classic

tomatillos. Other offerings include pastor, carnitas, carne asada, pork rind and tinga.[77]

Pies include

coconut cream pie
.

Bierock is a stuffed yeast bread filled with sausage, ground beef, cabbage and onion that was introduced by Volga Germans.[76] It was a hearty, portable lunch for field laborers.[79] Today, it can be found in varieties like garlic chicken or vegetable.[76]

Similarly, the Czech pastry

kolaches are yeast buns available with a range of fruit and cheese based fillings like prune, apricot, cottage cheese, cherry, apple, peach and poppy seed.[79] Cake doughnuts like pumpkin spice, maple, and caramel apple are produced seasonally.[80]

Alcoholic beverages

As of November 2006, Kansas still has 29

malt beverage licensees in the state.[82]

Michigan

Michigan is a large producer of

Lower Peninsula accounts for approximately 75 percent of the U.S. crop of tart cherries, usually about 250 million pounds (11.3 Gg).[83] A popular dish, Michigan chicken salad, includes cherries and often apples.[84]
Fruit salsas are also popular, with cherry salsa being especially prominent.

Michigan's

Kalamazoo
.

Michigan is the home of both

Domino's Pizza
, both originate in Michigan.

Coney Islands, a diner originating with Greek immigrants in Detroit, are fairly common throughout the state.[18]: 233  A coney is a natural-casing hot dog on a bun, topped with raw onion, mustard, and coney sauce, a type of chili. Cheese may be added as well and variations are found throughout the state, with each city claiming theirs is the best.

These diners usually also have

gyros served with cucumber or honey-mustard
sauce, as well as hamburgers, sandwiches, breakfast, and dinner entrees. Most Coney Islands are open 24 hours and are a popular place to get a late or early coffee.

In Polish communities throughout the state, pączki can be found every year on Fat Tuesday (Mardi Gras) in a wide assortment of flavors including lemon, blueberry, prune, and custard. Pierogis, goulash, and Polish-style sausage are common specialties in many restaurants.

Fish fries are common on Fridays and during Lent, usually set up buffet-style with items including rolls, potatoes (typically in the form of french fries and mashed), salad, coleslaw, apple sauce, deep-fried fish, and sometimes fried shrimp and baked fish.

Fish is generally popular throughout the state due to the state's location on four of the Great Lakes. Trout, walleye, perch, and catfish are common. Whitefish is a regional specialty usually offered along the coast, with smoked whitefish and whitefish dip being noteworthy.[85]

immigrant miners introduced the pasty to Michigan's Upper Peninsula (U.P.) as a convenient meal to take to work in the numerous copper, silver, and nickel mines of that region.[18]
: 270  The pasty is today considered iconic of the U.P.

Fudge is commonly sold in tourist areas, with Mackinac Island being most famous for its fudge, traditionally chocolate, but there is a wide variety of flavors from mint to maple and may include nuts, fruit, or other candy pieces.

Minnesota

A Tater Tot hotdish at the Saint Paul, Minnesota, Winter Carnival

Minnesota is known for its church

Dessert bars are the second of the two essentials for potlucks in Minnesota.[87] Other dishes include glorified rice, German baked apples and cookie salad.[88]

Walleye, trout, herring, crappie, lutefisk, wild rice, raspberry, blueberry and strawberry are preferred ingredients in modern Minnesotan cuisine. Typical sides include mashed potatoes, pickles, jello salad, locally grown boiled new potatoes seasoned with fresh herbs or horseradish, baked beans, and vegetables like sweet corn on the cob, or buttered peas, carrots and green beans. Preferred to rice or pasta, potatoes are often served alongside buttered rolls and homemade strawberry jam.[89]

Food selections served at the annual

Turkish pizza, stuffed cabbage rolls, feta bites, shrimp and grits fritters, blueberry key lime pie and assorted other dessert selections.[91]

Swedish meatballs with lingonberry jam.[37] Among the state's most iconic dishes are lefse and lutefisk. Made from stockfish (air-dried whitefish) and soda lye (lut), the dish was brought to the state by Scandinavian immigrants. Lefse is a Norwegian flatbread made from flour, potatoes, cream and butter, and in Minnesota it is commonly prepared for Christmas dinner.[37] Scandinavian rice pudding is also served during the holidays.[89]

In northern Minnesota, along the

Ciscoes (also known as lake herring), lake trout, lake whitefish, and rainbow smelt are still commercially fished today.[92] Smoked or sugar-cured trout is prepared from local fish in areas along the North Shore like Duluth.[94][95][96] Walleye is the state fish of Minnesota and it is common to find it on restaurant menus. Battered and deep-fried is a popular preparation for walleye, as is grilling. Many restaurants feature walleye on their Friday night fish fry
.

Letters and household accounts of Minnesota residents give details of mid-19th century frontier cuisine. A farmer's wife writes to her cousin about harvest in

steamboats regularly brought in sugar-cured hams, oysters, herring, sardines, alcohol, salt pork and other supplies.[97] In those days a full multi-course meal served for a special occasions would have started with a typical soup followed by a choice of local fish and the so-called "boiled dishes" like chicken with egg sauce, ham or corned beef. Entrees were followed by assorted roast meats served with cranberry sauce. Early Minnesotans used cranberries in pies, molded desserts and frozen confections.[97]

Arriving in the 19th century, immigrants from

pulled pork sandwich was brought to Minnesota and the Iron Range region by Italian immigrants.[37][103][104][102]

Minnesota's

Black Diaspora is the most diverse in the United States, New halal butchers and African restaurants opened in Minneapolis after tens of thousands of African Americans arrived in Minnesota from other cities in the 1990s.[7][105] The Safari Express is a Somali cuisine fast food spot that serves camel burgers and fries. Halal Hotdogs is a not for profit providing employment and job training to new immigrants.[106]

Missouri

In Missouri, much of the cuisine is influenced by the various regions of the state.

In

the Ozarks, you will find that country ham, fried chicken, catfish, and frog legs are popular entree choices served with fried potatoes, baked beans and biscuits. Springfield style cashew chicken
is dish served at most Chinese restaurants in the Ozarks.

Mid-Missouri and Northern Missourians eat a lot of beef (steaks, hamburgers, meatloaf, and roasts) and pork (steak, roasts, chops, and BBQ); sides often include potatoes (baked, mashed, cheesy, fried) and green vegetables (green beans, asparagus, zucchini).

Barbecue, mainly pork and beef, is popular in both St. Louis and Kansas City, as well as in much of the southern half of the state.

In Southern Missouri, sweet tea is commonly available at restaurants, while in Northern Missouri most citizens prefer unsweetened tea. Missourians also love beer and bacon, with many businesses that specializing in these Missouri staples.

St. Louis features

St. Louis-style pizza, and gooey butter cake. Kansas City is known for their K.C.-style BBQ-sauced burnt ends
.

Another region is the Missouri Rhineland along the valley of the Missouri River, known for its wineries. Missourians love their regional wines and often eat summer sausage, cheese, and crackers while enjoying.

Fishing is popular throughout the state, and fish fries are regular social events, often feature catfish, largemouth bass, and crappie. Fried potatoes, morel mushrooms (when in season), and onion rings are commonly fried as well at these social gatherings.

For breakfast, Missourians enjoy bacon, country ham, and breakfast sausage with eggs, hash browns, and toast or biscuits. Biscuits and gravy, pancakes, and breakfast casseroles[clarification needed] are also some favorites. [107]

Nebraska

A significant population of Germans from Russia settled in Nebraska, leading to one of the state's most iconic dishes, the Runza sandwich.[108]

Large numbers of Czech immigrants, especially in southeastern Nebraska, influenced the culture and cuisine of the area.[109] Wilber, Nebraska is the self-designated Czech Capital of the US and celebrates an annual Czech Days festival at which Czech food, such as kolaches, roast duck, and pork and dumplings, is served.[110][111]

In 2015, Nebraska resettled the largest number of refugees per capita in the United States, and Lincoln, Nebraska has been a significant resettlement location for refugees since the 1980s, particularly Vietnamese-Americans.[112]

A large Vietnamese-American population in Lincoln has created Vietnamese markets—which sell ingredients, such as fresh persimmon, not typically found in Midwestern grocery store chains—and Vietnamese restaurants which sell foods such as pho and bánh mì.[112]

Nebraska is also known as the Cornhusker State in reference to the abundance of corn grown in the state. Corn is a common part of late-summer and autumnal meals in Nebraska in dishes such as corn souffle, corn chowder, cornbread, and corn on the cob. Early pioneers relied heavily on corn and cornmeal in everything from breads, (cornbread, corn mush rolls), to soups, (corn soup, Indian meal mush), and desserts, (green corn pudding,[113] popcorn pudding,[114] sweet corn cake).[115]

The cheese frenchee, a deep-fried cheese sandwich, was invented in Lincoln, Nebraska at a King's Food Host Restaurant in the 1950s. It went on to become a regional favorite.[116]

North Dakota

Cuisine in North Dakota has been heavily influenced by both Norwegians and

rosettes
.

Much of the Norwegian-influenced cuisine is also common in Minnesota and other states where Norwegians and their descendants lived, although it may be the greater in North Dakota than any other state.

Norwegians played a large role in settling the area, and nearly one-third of North Dakotans claim Norwegian ancestry. Norwegian ancestry was historically more widespread throughout the northern half and eastern third of North Dakota, and therefore plays a stronger role in local cuisine in those parts of the state.

German-Russian cuisine is primarily influenced by that of the Schwarzmeerdeutsche, or Black Sea Germans, who heavily populated south-central and southwestern North Dakota (an area known as the German-Russian Triangle), as well as areas of South Dakota.

While large numbers of Wolgadeutsche, Germans from Russia who lived near the

Volga River in Russia (several hundred miles away from the Black Sea
), also settled in the United States, they did not settle in large numbers in the Dakotas.

Popular German-Russian cuisine includes kuchen, a thin, cheesecake-like custard pastry often filled with fruit such as cherries, apricot, prunes, and sometimes cottage cheese.

Fleischkuekle (or fleischkuechle) is a popular meat-filled thin flatbread that is deep-fried and served hot. Another German-Russian specialty in the area is knoephla, a dumpling soup that almost always includes potatoes, and to a lesser extent, celery.

Ohio

Buckeye candy

confection popular in the state of Ohio; it is the local variation of a peanut butter cup. Coated in chocolate, with a partially exposed center of peanut butter fudge, in appearance the candy resembles the chestnut that grows on the state tree, commonly known as the Buckeye
.

Cincinnati-style chili is a Greek-inspired meat sauce, (ground beef seasoned with cinnamon, nutmeg, allspice, cloves, bay leaf, cumin, chili powder, and in some home recipes, chocolate), used as a topping for spaghetti or hot dogs. Additionally, red beans, chopped onions, and shredded cheese are offered as extra toppings referred to as "ways."

A local specialty of Ohio are sauerkraut balls, meatball-sized fritter containing sauerkraut and some combination of ham, bacon, and pork.[6] The recipe was invented in the late 1950s by two brothers, Max and Roman Gruber for their five-star restaurant, Gruber's, located in Shaker Heights, Ohio. These were a derivative of the various ethnic cultures of Northeast Ohio, which includes Akron and Greater Cleveland.[citation needed]

An annual Sauerkraut Festival is held in Waynesville, Ohio.[18]: 279  at which sauerkraut balls, along with other sauerkraut specialities, are served.

Clam bakes are very popular in Northeast Ohio. The region, which was originally part of the Connecticut Western Reserve, was initially settled by people from Connecticut and other New England states. A typical Northeast Ohio clam bake typically includes clams, chicken, sweet potatoes, corn, and other side dishes. Unlike in New England, seaweed is not used and the clams, chicken, and sweet potatoes are all steamed together in a large pot.[117]

Barberton Chicken, a dish of chicken deep fried in lard that was created by Serbian immigrants. It is usually accompanied by a hot rice dish, vinegar coleslaw and french fries.[118]

South Dakota

One of the most notable dishes being Rocky Mountain oysters, a dish made from bull testicles. Another dish is known as bierock, which is similar to meat-pie dishes of Central and Eastern Europe.

Many South Dakotan desserts show their European influences. Kuchen, originating from Germany, has found a home amongst South Dakotans. Another dish, more tied to Native Americans, is wojapi, a berry sauce from the Lakota tribes.[119] Wojapi sometimes accompanies frybread, which is associated with another dish known as Navajo tacos, where meat is served atop it.[120]

Wisconsin

Wisconsin is "America's Dairyland," and is home to numerous

Blue Moon ice cream, being one of the only places the flavor can be found. While the flavor's origins are not well documented, it was most likely developed by flavor chemist Bill "Doc" Sidon of Milwaukee, Wisconsin. The state is also well known as a home to many cheesemakers. Colby cheese was created here in 1885.[6]

Arguably the most universal Wisconsin dessert would be the cream puff, a type of profiterole that is a famous treat at the Wisconsin State Fair. The southeastern Wisconsin city of Racine is known for its Danish kringle, a sweet flaky pastry often served as a dessert.

The Friday night fish fry, often battered and fried perch or walleye, is traditional throughout Wisconsin, while in northeast Wisconsin along Lake Michigan, the Door County fish boil holds sway.

Besides its "Cheesehead" status, Wisconsin has a reputation for alcohol consumption. Common traits of "drinking culture" are embedded in Wisconsin traditions, from festivals and holidays to everyday life. Many large breweries were founded in Wisconsin, largely in Milwaukee, which gained the epithet "Brew City" before the turn of the century: Miller, Pabst, Schlitz (all from and originally based in Milwaukee) and Leinenkugel all began as local favorites before entering the national and international markets.

"

bouillon, in this context meaning "broth."[121]

Wisconsin cuisine also features a large amount of sausage, or wurst. The state is also a major producer and consumer of summer sausage, as well as the nation's top producer and consumer of brats.

Restaurants and pubs

Dark ales have been consumed in America since Colonial times, while light-colored German lager was a mid-19th-century arrival. The beer hall did not become established in the United States until the arrival of German immigrants in the mid-19th century. Taverns were generally seen as rough places with an exclusively male clientele.[122]

The beer hall, on the other hand, was in German culture views as a place where working-class families drank and ate together in groups at large tables. It was well-lit and served traditional fare like sausages,

German potato salad
and the potato dumplings commonly served in local pubs in present times.

The origin of "fast food" is uncertain, but one possibility is a hamburger stand that was founded by Walter Anderson in Wichita, Kansas. Known today as White Castle, the fast-food chain began to spread throughout the Midwest, offering a simple menu with hamburgers, Coca-Cola and coffee. By the 1920s White Castle had become a nationally recognized chain, and until the 1940s White Castle-style architecture was standard for fast-food hamburger outlets throughout the United States.[122] Other local burger chains include Winstead's, Max & Erma's and Schoop's Hamburgers.[123]

Cities like New York did not want fast food to compete with local establishments, but the expansion of suburbs in the 1950s allowed fast-food franchises to grow into areas that lacked restaurants. The popularity of Midwestern fast food like the iconic pizza and burgers started as a rejection of the drive-in model. "Car hops" were replaced by the franchise model, including McDonald's, Wendy's, Domino's and Pizza Hut. (McDonald's was originally founded in California in 1940, but purchased by Ray Kroc and moved to Des Plaines, Illinois in 1955.)[124] The growth of these franchises was bolstered by the development of interstate roads through the Midwest.[125]

Several restaurant chains have roots in the Minneapolis-St.Paul area, including Famous Dave's,[126] and the now defunct Chi-Chi's and Buca di Beppo, which was started out of a small Minneapolis basement in 1993.[127] Portillo's Restaurants is another Midwestern fast-food chain known for its hot dogs.[128] Lion's Choice is best known for its roast beef sandwiches. The chain is based mostly in Missouri, with locations in Kansas and Illinois. Wisconsin chain Culver's is known for its frozen custard and root beer.[129] Culver's has been recognized for their use of local dairy products like cheese and butter.[130] Happy Joe's is known for its taco pizza and has restaurants in several Midwestern states. Other notable chains include Harold's Chicken Shack, Skyline Chili, Spangles, Big John Steak & Onion, Graeter's, Maid-Rite and Cousins Subs.[131][123]

Pizzerias serving

Papa John's started by selling pizzas out of a Jeffersonville, Indiana pub.[132]

Dishes

Ingredients commonly used in the Midwestern states include beef, pork, potatoes and corn.[89] While not all exclusive to the Midwest, these dishes are typical of Midwestern foods, and often feature uniquely Midwestern preparation styles.

See also

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External links