ABSTRACT. This article explores the regional
identity of the Great Plains through its foodways using 744 responses from a
mailed survey that asked participants to plan a representative menu for their
locale. The strongest association is with beef--not surprising in an area known
for cattle ranching. Other commonalities include potatoes, beans, and corn.
Differentiation within the region is marked by preparation methods for beef as
well as emphases on cornbread and peach cobbler in the south, rhubarb pie in
the north, tortillas and sopapillas in the southwest, and pickles in two
separate clusterings
.
…Finally, the fourth research question posed
the possibility of using particular foods to set culture boundaries. Probably
the most noticeable examples are the separate regions of cornbread and tortilla
selections. A similarly distinct line between preferences for apple pie and
peach cobbler divides the northern and southern Plains along approximately the
same boundary as that established by settlement geographies.
Shortridge, Barbara G. "A Food Geography
Of The Great Plains." Geographical Review 93.4 (2003): 507-529. America:
History and Life with Full Text. Web. 22 June 2013..
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