Regional Cuisine/Food & Beverage

21. What In The World Is A Cheese Curd? — 2005-12-16
    I?m a Wisconsin girl so I like to think that I know cheese. It is one of the products the state is well known for and is something I grew up eating quite often, especially during the ... »
    
     
22. Regional Cuisine Of The United States: Louisiana Cajun Cooking — 2005-10-01
    Louisiana Cajun cuisine originated with a group of French residents of Nova Scotia, who were expelled by the British in 1755. They eventually, after years of a nomadic existence, settled ... »
    
     
23. Regional Cuisine Of The United States: California-Style Cooking — 2005-10-01
    The great state of California carries some of the most rich aspects of American culture, from the pioneers to the gold rush to quality cuisine. Bordered by the Pacific Ocean, Oregon, ... »
    
     
24. Culinary Traditions Of The Caribbean Islands — 2005-10-01
    Authentic Caribbean cuisine is truly an excellent representation of all the cultural influences the Caribbean Islands have experienced since Christopher Columbus' landing in the late ... »
    
     
25. Regional Cuisine ? New England Clam Chowder — 2005-09-30
    Sea air, crisp apples, the brisk, spice of fallen leaves ? there are few things that say autumn in New England like the scents that seem to buffet the senses from everywhere. Among those ... »
    
     
26. United States Regional Cuisine: Soul Food — 2005-09-28
    The history of American soul food can be traced all the way back to the days of slavery. More often times than not, the slaves were given the most undesirable part of the meal, the ... »
    
     
27. Regional Cuisine ? Down Home Southern Cooking — 2005-09-27
    I grew up in New England, the home of ?plain cooking?, where corn on the cob is served as is with a slab of butter and a sprinkle of salt and pepper. We boil salted meats with vegetables ... »
    
     
28. Does The Sloppy Joe Have An Origin? — 2005-09-22
    In most of the United States, the sloppy Joe sandwich is a lunchroom staple, consisting of skillet-cooked ground meat, usually beef, spicy tomato sauce or tomato paste, and bread or a bun. ... »
    
     
29. The Lowdown On Barbeque — 2005-09-12
    Barbeque, in the southern and Midwest parts of the United States, consists of slow-cooking meat over indirect heat. Chicken, beef, pork, sausage, ham, and ribs can all be barbequed ? even ... »
    
     
30. The Greatness Of Gumbo — 2005-09-12
    Perhaps nothing is better known as a staple of Cajun cuisine than gumbo, a spicy, hearty stew or soup whose name literally means ?okra?. Called one of the greatest contributions of ... »
    
     
31. Regional Cuisine: As American As Apple Pie — 2005-08-12
    We love baseball, hot dogs, apple pie and Chevrolet ? or so an old ad for Chevrolet tells us. Apple pie is as American as? well.. apple pie. If baseball is the All-American sport, then ... »
    
     
32. Regional Cuisine ? New England Clam Chowder — 2005-08-12
    Sea air, crisp apples, the brisk, spice of fallen leaves ? there are few things that say autumn in New England like the scents that seem to buffet the senses from everywhere. Among those ... »
    
     
33. Diners - An American Icon — 2005-08-12
    The definition of a diner is typically a narrow structure resembling a railroad dining car with the interior containing a service counter with stools for seating. Food preparation is along ... »