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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.
Seen highlighted in red, the region known as the Midwestern United States, as currently defined by the U.S. Census Bureau. Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits.
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Michigan (/ ˈ m ɪ ʃ ɪ ɡ ən / ⓘ MISH-ig-ən) is a state in the Great Lakes region of the Upper Midwest region of the United States.It borders Wisconsin to the southwest in the Upper Peninsula, and Indiana and Ohio to the south in the Lower Peninsula; it is also connected by Lakes Superior, Michigan, Huron, and Erie to Minnesota and Illinois, and the Canadian province of Ontario.
State pie. Apple pie, required by law to be served with: a glass of cold milk, a slice of cheddar cheese weighing a minimum of 1/2 ounce, or. a large scoop of vanilla ice cream. 1999 [108][109] State vegetable. Gilfeather Turnip.
The Upper Peninsula of Michigan —also known as Upper Michigan or colloquially the U.P. or Yoop —is the northern and more elevated of the two major landmasses that make up the U.S. state of Michigan; it is separated from the Lower Peninsula by the Straits of Mackinac. It is bounded primarily by Lake Superior to the north, separated from the ...
Michigan salad: Midwest Michigan: A green salad topped with dried cherries or cranberries, blue cheese, vinaigrette, and sometimes apple slices. [242] Poke: West Hawaii Poke (/ ˈ p oʊ k eɪ / POH-kay) is a raw seafood salad served as an appetizer in Hawaiian cuisine.
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