Worldwide Diversity and Taste: Focus on the Cuisines of the Midwestern and Northeastern (New England) United States

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. If ever there were comfort food, the American Midwest must have invented it. Home to many types of chili, barbecue, pizza ... Read more

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. If ever there were comfort food, the American Midwest must have invented it. Home to many types of chili, barbecue, pizza and sandwiches, Midwest is a belt-loosening smorgasbord of simple but hearty food. Featured in this book are the delicacies of Chicago, Detroit, Kansas City and others. Influenced significantly by immigrant nationalities, the cuisine of the Northeastern United States includes many dishes of Italian and German origin, specifically in the regional areas of New York, New Jersey, Pennsylvania and others. The New England states focus on the regionally extensive use of seafood and dairy products and relies on the seaports and the fishing and dairy industries. The New England states are part of the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. This book highlights the cuisines and dishes of the Midwestern United States and the Northeastern United States including New England. Project Webster represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Project Webster continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge. Less