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The cuisine of Michigan is part of the broader regional cuisine of the Midwestern United States. It is reflective of the diverse food history of settlement and immigration in the state, and draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America.
A typical Midwestern breakfast might have included meat, eggs, potatoes, fruit preserves, and pie or doughnuts. [7] At harvest time, families ate mostly home-produced foods. [9] More settlers began to arrive in the rural Midwest after the Erie Canal was completed in the 1820s.
Congress awarded the "Toledo Strip" to Ohio. Michigan received the western part of the Upper Peninsula as a concession and formally entered the Union as a state on January 26, 1837. When iron and copper were discovered in the Upper Peninsula, impetus was created for the construction of the Soo Locks, completed in 1855.
1813 Lewis Cass became Territorial Governor. 1817 The University of Michigan was established in Detroit, the first public university in the state. 1818 The British ceded control of the Upper Peninsula and the St. Clair River islands to the U.S. after the Treaty of Ghent and border negotiations were concluded.
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The Muskrat French (French: Francophonie au Michigan; also known as the Mushrat French or Detroit River French Canadien) are a cultural group and dialect found in southeastern Michigan along the Detroit River and Lake St. Clair, the western and southern shores of Lake Erie from Monroe County, Michigan to Sandusky, Ohio, and in southwestern Ontario. [1]
Culture of Detroit. The culture of Detroit, Michigan, has influenced American and global culture through its commercial enterprises and various forms of popular music throughout the 20th and 21st century. Its automotive heritage plays an important role in the city's culture.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).