Midwestern Diet - article by MOREinfo-About.com

Midwestern Diet

Today the diet common to the midwestern states is more varied than in the mid-20th century, but still has many typical elements.

Taking Iowa as a typical midwestern state, farming and farm products shaped the usual diet, together with beef, pork and lamb. Fresh fish was available from rivers and lakes and included catfish, perch and pike. Wild game enriched local diets, including rabbit, duck and pheasant. Major products in this area included corn, wheat, beans and garden vegetables such as lettuce, cabbage, carrots, potatoes and tomatoes.

When in season, all of the local vegetables played an important part in the average diet, and were eagerly awaited during the growing season. Corn was used both in the human diet, and to feed cattle. Before the advent of frozen foods, vegetables and fruits were preserved, or canned, to enjoy as part of the daily diet during winter months. Root vegetables were stored also for winter diet use.

Typical midwestern diets altered from season to season, with winter diet including rich soups, meats both oven roasted and cooked as pot roasts with vegetables and rich gravy. Breads, often home baked, were and are important in the midwestern diet. Creamed dishes and casseroles are a part of local diets, as well as fruit pies, pumpkin pies and cakes. In farm country, breakfast is an important part of the daily diet, and might include bacon, eggs, hashed potatoes, biscuits and gravy, or pancakes and waffles, accompanied by lots of coffee.

Established tastes and eating habits often continue through generations. But what is a healthy diet for a hard working farmer is not necessarily good for an office worker, and the typical midwestern diet of older times has been in many cases modified to suit modern living. But the taste for rich brown gravies, biscuits and apple pie does not die easily...and these items remain favorites in the midwestern diet today.

If you like this article, you may want to

Most Recent Articles