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)
“It was evident that, both on account of the feudal system and the aristocratic government, a private man was not worth so much in Canada as in the United States; and, if your wealth in any measure consists in manliness, in originality and independence, you had better stay here. How could a peaceable, freethinking man live neighbor to the Forty-ninth Regiment? A New-Englander would naturally be a bad citizen, probably a rebel, there,—certainly if he were already a rebel at home.”
—Henry David Thoreau (1817–1862)
“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)
“Anyone who has invented a better mousetrap, or the contemporary equivalent, can expect to be harassed by strangers demanding that you read their unpublished manuscripts or undergo the humiliation of public speaking, usually on remote Midwestern campuses.”
—Barbara Ehrenreich (b. 1941)
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—Jane Grey Swisshelm (1815–1884)
“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)