Cuisine Of The Midwestern United States
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 is influenced by regionally and locally grown foodstuffs and cultural diversity.
Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with "American food." Quoted in a 2007 interview with the Daily Herald, Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: "Think of Thanksgiving dinner. Turkey and cranberry sauce and wild rice and apple pie."
In its urban centers, however, the Midwest's restaurants offer a diverse mix of ethnic cuisines as well as sophisticated, contemporary techniques.
Read more about Cuisine Of The Midwestern United States: Characteristics, Urban Centers, Dishes
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
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—Susan B. Anthony (1820–1906)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)
“You can always tell a Midwestern couple in Europe because they will be standing in the middle of a busy intersection looking at a wind-blown map and arguing over which way is west. European cities, with their wandering streets and undisciplined alleys, drive Midwesterners practically insane.”
—Bill Bryson (b. 1951)
“Greece is a sort of American vassal; the Netherlands is the country of American bases that grow like tulip bulbs; Cuba is the main sugar plantation of the American monopolies; Turkey is prepared to kow-tow before any United States pro-consul and Canada is the boring second fiddle in the American symphony.”
—Andrei Andreyevich Gromyko (1909–1989)
“fundamentally an organism has conscious mental states if and only if there is something that it is like to be that organism—something it is like for the organism.”
—Thomas Nagel (b. 1938)