tailieunhanh - Lecture American regional cuisine – Chapter 6: The cuisine of the central plains

Known as the land of milk and grain, the Central Plains are the breadbasket and main source of food crops for the United region includes the corn belt and the wheat belt, and has a long history during which cattle “kingdoms” reigned. Expertise in dairy farming has resulted in innovative and extensive cheese making. | Chapter 6 The Cuisine of the Central Plains American Regional Cuisine The Land of Milk and Grain The Central Plains states are the breadbasket and main source of food crops for the United States. The region includes the corn belt and the wheat belt, and has a long history during which cattle “kingdoms” reigned. Expertise in dairy farming has resulted in innovative and extensive cheese making. Meats, game, and poultry are staples of the Central Plains, and the lakes, streams, and rivers of the region supply many varieties of freshwater fish. The Central Plains Illinois- Known as “The Prairie State,” Illinois’s rich black soil makes it one of the leading agriculture states in the nation. Corn is Illinois’s chief crop, though the state also produces large amounts of soybeans, oats, wheat, and livestock. Indiana- “The Hoosier State,” also known as the “Crossroads of America.” Corn and soybeans are grown in every county. Iowa- “The Hawkeye State” raises one-fifth of the nation’s corn and one-quarter of its pork. Kansas- “The Sunflower State” is the nation’s leader in wheat production. Beef is the state’s most valuable farm product. Michigan- “The Wolverine State,” Michigan is so named because early fur traders were often looking for wolverine fur. Heavily forested, the state is prime land for foraging for the highly prized morel mushrooms in spring. Minnesota- “The Gopher State,” where wheat remains a main crop, is a leader in the production of corn, wild rice, dairy goods, and livestock. The Central Plains Cont. Missouri- “The Show Me State,” where farm products from throughout the Great Plains were processed in Missouri for shipment east, and the stockyards of Kansas City were famous for many years. Nebraska- “The Cornhusker State,” where ranching is the most important agricultural industry. Corn is the biggest crop. Nebraska produces about 10 percent of the country’s corn. North Dakota- “The Flickertail State.” Wheat is the most important crop, and much of North . | Chapter 6 The Cuisine of the Central Plains American Regional Cuisine The Land of Milk and Grain The Central Plains states are the breadbasket and main source of food crops for the United States. The region includes the corn belt and the wheat belt, and has a long history during which cattle “kingdoms” reigned. Expertise in dairy farming has resulted in innovative and extensive cheese making. Meats, game, and poultry are staples of the Central Plains, and the lakes, streams, and rivers of the region supply many varieties of freshwater fish. The Central Plains Illinois- Known as “The Prairie State,” Illinois’s rich black soil makes it one of the leading agriculture states in the nation. Corn is Illinois’s chief crop, though the state also produces large amounts of soybeans, oats, wheat, and livestock. Indiana- “The Hoosier State,” also known as the “Crossroads of America.” Corn and soybeans are grown in every county. Iowa- “The Hawkeye State” raises one-fifth of the nation’s corn and .