Transcript Midwest and Southern Region

MIDWEST AND
SOUTHERN REGION
Midwest
Geography
 known for its plains (long stretches of
grasslands)
 Many states have natural and artificial
lakes and streams. In fact, Minnesota
has over 10,000 lakes
 Because of the Midwest flatland
Tornadoes are common here.
Climate
 Rich soil, good climate, advanced farming
techniques
 Because of the rich soil, the Midwest is known as
“Breadbasket” of the nations.
 Kansas is known as the Wheat State, Iowa's
most famous crop is corn, and Nebraska is
known as the Cornhusker State.
 Spring and Fall: Mild temperatures
 Summer: Hot temperatures
 Winter: Very cold and typically a lot of
snowfall
People of Influence
 As many people were settling in bigger
cities there was a desire to move West.
 Pioneers pushed westward across the
Mississippi River.
 People from a variety of backgrounds.
Cuisine
 Meat and Potatoes:
 Steaks from the Midwest are
renowned throughout the world.
 Meals are considered:
“simple and hearty”
 Seasoning with spices and herbs is mild
Staple Foods
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Corn, wheat & soybeans
Beef, pork, lamb and poultry
Fish – not seafood
Cheese and Dairy products (Wisconsin)
Indigenous Dishes
 Casserole: Flavorful
combination of
precooked or quickcooking foods in onedish meal.
 Goulash: Hungarian
stew made with beef
and vegetables,
flavored with paprika.
Indigenous Dishes
 Chicken Fried
Steak: a.k.a
country-fried steak
(CFS)- piece of
tenderized cube
steak coated with
seasoned flour and
pan-fried
FOOD TRADITIONS
 Fairs, festivals and
picnics all popular.
 At all these gatherings
– food is very
important.
 Midwest known for
friendliness and
hospitality.
Buffet Dinner
 Originally created to satisfy the
hunger of farmers during harvest
time.
Potluck Dinners
 Potluck is a shared
meal to which each
person or family brings
food for the whole
group to eat.
 A prepared meal
would be shared with
an unexpected guest.
Since the cook did
not know the guest
was coming, the
guest would have to
take the “the luck of
the pot.”
Southern Region
 States included:
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Virginia
North Carolina
South Carolina
Georgia
Florida
Alabama
Mississippi
Tennessee
**People born and raised as Southerners tend to think of themselve
as Southerners all their lives, no matter where they live.**
Geography & Climate
 Land for planting not grazing
 Mild
 Humid
People of Influence
 American Indians: taught
Europeans how to grow and cook
corn
 African: watermelon, eggplant,
collard greens, and okra
 Spanish: pigs
 French and Canadian Influence
5 IMPORTANT CROPS TO THE
SOUTH
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TOBACCO
SUGARCANE
RICE
COTTON
PEANUTS
Staple Foods
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Corn
Pork
Black-Eyed Peas
Cornbread
Catfish
Shrimp
Okra
Collard Greens
Peanuts
Yams
Staple Foods
 Yams: Sweet
potatoes that have
moist, orange flesh
 Okra: Green, podshaped vegetable
brought to U.S.
from Africa
Indigenous Dishes
 Hoppin’ John: Black
Eyed Peas & Rice
 Grits: made from
ground, dried corn
called hominy.
Indigenous Dishes
 Key lime pie:
 Signature dessert in Florida made from
cream cheese and fresh key limes.
 Hushpuppies:
 Deep fried dough usually served with
catfish.
SOUL FOOD
Combines food customs of
 African Slaves
 Native Americans
 European Sharecroppers
CAJUN CUISINE
 French-speaking immigrants from a
part of Nova Scotia called Acadia
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Hot peppers
Spicy seasonings
Chaudin
Rice dressing
Tartes douces
CREOLE CUISINE
 Cuisine combines the cooking
techniques of the French with
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Africans
Caribbean
Spanish
Native Americans
 Dishes: Jambalaya, Gumbo, Etouffe
Creole Dishes
 Gumbo: Soup
containing meats,
poultry, seafood and
okra
 Jambalaya: rice
dish with a blend of
ham, seafood,
sausages,
vegetables and
seasonings.