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The Western United States has its cuisine, distinct in various ways from that of the rest of the country. [1] States west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjoining states. [2] The locavore movement is increasingly influential, as is the concept of ...
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West Western United States: A cowboy dish of the Old West. A beef stew, the ingredients of which depended on availability. Sometimes made with offal from a calf. [302] Vichyssoise: Northeast New York City Vichyssoise (/ v iː ʃ iː ˈ s w ɑː z / vee-shee-SWAHZ) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock.
This region encompasses the cuisines of the states of New York, New Jersey, Pennsylvania, Delaware, and Maryland, as well as Washington, D.C. The influences on cuisine in this region of the United States are extremely eclectic as it has been, and continues to be, a gateway for international culture as well as a gateway for new immigrants.
In 1943, the US War Foods Administration issued the War Food Order No. 1, which made enriched bread the temporary law of the land. [ 66 ] In 1945, George Stigler published an article on "The cost of subsistence" which described the so-called Stigler diet , his solution to the problem of providing a diet that met the RDA at a minimum cost.
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
When complete, the list below will include all food plants native to the Americas (genera marked with a dagger † are endemic), regardless of when or where they were first used as a food source. For a list of food plants and other crops which were only introduced to Old World cultures as a result of the Columbian Exchange touched off by the ...
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