1. REGIONAL CUISINE United States

2. Mid Western Cuisine  Known as “America’s Breadbasket”  Wisconsin is known as “America’s Dairyland”  Headquarter to many hamburger chains: McDonalds, Hardee’s, Wendy’s  Influences Central, Northern, and Eastern Europe German immigrants Meditteranean: Greeks Native American Locally grown and produced foods

3. Crops and Production Grains: wheat, corn, soybeans, and wild rice Beef and Pork production Fresh water fish: trout, perch Dairy: Cheese - cheddar Cold climate fruit: apples, blueberries, cranberries, cherries, peaches

4. Seasonings  Sage  Dill  Caraway  Mustard  parsley

5. Dishes  Chicago style pizza  Cincinnati style chili: greek influence  Kansas City Barbeque  Milwaukee: sauerkraut, bratwurst, beer  Omaha: Steakhouses

6. Food

7. Southwestern Cuisine  Fusion of Spanish colonial, cowboys, Native American, and Mexican  Most similar to Mexican except uses larger cuts of meat, and less use of tripe, brain, and other parts considered undesirable in U.S.  Tex-Mex

8. Dishes  Chili con carne  Burritos  Salsa  Rice and beans  Stuffed peppers  Nachos  Fajitas

9. Northeastern Cuisine  Influences Irish Americans Portuguese fisherman Italian Americans

10. Crops and Production  Seafood: lobsters, clams, fish, crab  Cranberries  Maple syrup  Blueberries  Apples

11. Dishes  Johnny cakes (corn meal)  Oysters  Clam chowder  Clam bakes  Baked beans  Baked pies  Turkey  Lobster rolls  Succotash  Submarine sandwich or grinders

12. California Cuisine  Inventors: Alice Waters and Wolfgang Puck  Roots of California Cuisine come from french cooking  Uses produce that is local and in season  Cuisine changes with the seasons and offers varied menus  Fusion cooking – Ex. California Roll  Became known for having small portions for high prices

13. Popular Ingredients  Strawberries  Artichoke  Avocado  Grapes – wine  Figs  Lettuces

14. Hawaiian Cuisine  Influences Chinese Filipino Japanese Korean Polynesian portuguese

15. Ingredients  Taro root  Pineapple  Coconut  guava  Seasalt  Pig  Chicken  Fish  Bread fruit  Sweet potato

16. Dishes  Loco Moco – hamburger patties with gravy and fried egg  Pulled pork  Kona coffee  Lau lau – steamed pork and fish in taro leaves  Poi – mashe taro root

17. Cooking Technique  Imu – hawaiian earth oven

18. Southern Cuisine  Influences Scottish Irish French Spanish Native American English African American  Types of Cuisine Traditional Southern Soul Food Cajun Creole Low Country Appalachian Floribbean

19. Southern Cuisine  Fried chicken  Field peas  Cornbread  Cobblers  Grits  Pecan pie  Biscuits  Barbeque  Boiled peanuts  Sweet potato  Watermelon  Okra  Greens  Hush puppies  Chitterlings  Pig’s feet/ ears  Hoecakes TraditionalSoul Food

20. Southern Cuisine  Crawfish  Red fish  Okra  Merliton  Alligator  Gumbo  Boudin  Couche-couche  Hog’s head cheese  Etouffee  Crawfish  Red fish  Okra  Merliton  Alligator  Jambalaya  Muffaletta  Biegnets CajunCreole

21. Southern Cuisine  Fish  Shrimp  Oysters  Rice  Okra  Shrimp n grits  Blue crab  barbeque  Buttermilk biscuits  Sausage gravy  Cast-iron cornbread  Chicken n dumplins  Hominy  Maple syrup  Pear and apple butter  Bread and butter pickles  Blackberries  Mustard greens LowcountryAppalachian

22. Southern Cuisine  Floribbean South Florida is strongly influenced by caribbean cuisine Known for key lime pie and swamp cabbage

23. Southern Cuisine

24. Pacific Northwest Cuisine  Influences Asian Native american  Foods and Dishes Salmon Shellfish Game: elk, moose Chantrelle mushrooms Smoked fish Grilled fish on cedar plank