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Summary
Table of Contents
Keys to Understanding American Regional Cuisines | |
Defining and Exploring Americarsquo;s Regional Cuisines | |
The Haynes Five Factors in the Development of a Regional Cuisine | |
The Restaurant Recipe Format | |
The Plantation South | |
Central Virginia, Eastern and Central North Carolina, Eastern and Central South Carolina, Eastern and Central Georgia, Alabama, Mississippi, Central and Western Tennessee, Central and Western Kentucky, Northern and Central Florida | |
The Food Culture of the Plantation South | |
The Carolina Lowcountry and Soul Food Micro-Cuisines | |
Recipes and Ingredients of the Plantation South | |
New England | |
Maine, Vermont, Massachusetts, Rhode Island, New Hampshire, Connecticut, and Upstate New York | |
The Food Culture of New England | |
The New England Acadian Micro-Cuisine | |
Recipes and Ingredients of New England | |
The Chesapeake Bay Shore | |
The bay shores of Maryland and Virginia, and Western Delaware | |
The Food Culture of the Chesapeake Bay Shore | |
Recipes and Ingredients of the Chesapeake Bay Shore | |
The Mid-Atlantic | |
Central and Southern New York State, Pennsylvania, New Jersey, Northern and Eastern Delaware, Central Maryland, and Washington, D.C | |
The Food Culture of the Mid-Atlantic | |
The Pennsylvania Dutch Micro-Cuisine | |
Recipes and Ingredients of the Mid-Atlantic | |
Louisiana | |
Louisiana, the Mississippi and Alabama Gulf coasts, and extreme East Texas | |
The Food Culture of Louisiana | |
Recipes and Ingredients of Louisiana | |
The Mexican Border | |
Southwest Texas, New Mexico, Arizona, Southern Utah, Southern Colorado, and Hispanic California | |
The Food Culture of the Mexican Border | |
The Southwestern Native American Micro-Cuisines | |
Recipes and Ingredients of the Mexican Border | |
The Appalachain South | |
West Virginia, Eastern Kentucky, Eastern Tennessee, Western North Carolina, Western Virginia, and Northern Georgia | |
The Food Culture of the Appalachian South | |
Recipes and Ingredients of the Appalachian South | |
The Central Farmlands and Cities | |
Ohio, Michigan, Indiana, Illinois, Wisconsin, Minnesota, Iowa, Missouri, Arkansas, North Dakota, South Dakota, Nebraska, Oklahoma, and Kansas | |
The Food Culture of the Central Farmlands and Cities | |
The German-American, Polish-American, and Scandinavian-American Micro Cuisines | |
Recipes and Ingredients of the Central Farmlands and Cities | |
The Western and Central Ranchlands | |
Northern Texas, Oklahoma, Kansas, Nebraska, South Dakota, North Dakota, Montana, Eastern Wyoming, and Eastern Colorado | |
The Food Culture of the Western and Central Ranchlands | |
Recipes and Ingredients of the Western and Central Ranchlands | |
Anglo-Asian California | |
The non-Hispanic cuisines of California | |
The Food Culture of Anglo-Asian Californ | |
Table of Contents provided by Publisher. All Rights Reserved. |
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