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Concept
Cuisine of the Midwestern United States
Summary
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. It has been described as "no-frills homestead and farm food, exemplifying what is called typical American cuisine". Some Midwesterners bake their own bread and pies and preserve food by canning and freezing it.
Sometimes called "the breadbasket of America", the Midwest serves as a center for grain production, particularly wheat, corn, and soybeans.
Beef and pork processing have long been important Midwestern industries. Chicago and Kansas City served as stockyards and processing centers of the beef trade and Cincinnati, nicknamed "Porkopolis", was once the largest pork-producing city in the world. Iowa is the current center of pork production in the U.S.
Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. The traditions of canning and freezing summer foods is still practiced in modern times. It's not unheard of for pies and bread to be baked at home.
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. The settlers learned techniques of making venison jerky from Native Americans. They grew pumpkins, beans, potatoes, and corn, and raised hogs. Apples, wheat, and oats were introduced later.
Swedes, Norwegians, and Finns began to settle the Midwest in the late 18th century, introducing rich, butter-laden cakes and cookies. In addition to making cheese and butter, German and Swiss dairy farmers raised milk-fed veal and produced a type of white beer called weisse bier.
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