A Food Geography of the Great Plains

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 comm...

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Bibliographic Details
Published in:Geographical review 2003-10, Vol.93 (4), p.507-529
Main Author: Shortridge, Barbara G.
Format: Article
Language:English
Subjects:
America
Beans
Beef
Bgi / Prodig
Cultural identity
Desserts
Food
food preferences
Foodways
Foraging
Foraging (Animal feeding behavior)
Geography
Great Plains
Human acts
Human behavior
Human behaviour
Identity
Meats
Pies
Plains
Preferences
regional identity
Regions
Salads
Social identity
Steak
Surveys
U.S.A
United States of America
West North Central
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Summary: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.
ISSN:0016-7428
1931-0846
DOI:10.1111/j.1931-0846.2003.tb00045.x