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Pasta. Rarely on a Southern table. Beef. You are more likely to see pork or chicken on a Southern menu. Dark beer. Can barely find dark beer in the South.
I was wondering this today. I moved from NY to ATL about a month ago and have been thinking about how the South has grits, collard greens (which I still don't know what they are), and all sorts of other weird foods. I can't think of anything up North that is native to that region besides real Italian food lol.
Anyone got anything?
I think of real Italian food as being native to NY but Chic as well. What is New England but not the south: How about Lobster for starters or fish and chips period? Certainly Boston Baked beans. How often do you expect to them even served in the south, much less real honest to goodness authetic? philly cheese sandwhiches, real ruben sandwhiches as well as Pastrumi (spelling) Also don't forget, coney dogs and Bagels with cream cheese and Lox, or any Jewish foods for that matter? There are so many foods, either associated with the NE or truely authenic that we could go on and on. Every region of the country has food we associate with the locale.
You think they don't have pies in the south? Pies are huge down there, especially apple! I'll give you Boston Cream but pies in general would be one of the first things I would think of when it comes to southern comfort foods.
Even so, their types of pies are different. It only makes since that since the NE is the oldest part of our nation, they had pies first. Probably the most American thing would be an apple pie. Although I do recall studying in school that Louisiana's state food symbol was actually a meat pie. Same with Florida, they had a cream pie as well.
Ribs, like in bar b qued ribs? No, ribs are St Louis, Kansas City or even Texas but certainly not New England...
No? There seem to be a lot of restaurants in NE serving them. Some recipes I've found online show you how to make ribs NE-style. Maybe they were introduced from down south.
Pasta. Rarely on a Southern table. Beef. You are more likely to see pork or chicken on a Southern menu. Dark beer. Can barely find dark beer in the South.
Really? Which part of the south are you referring to?
A part of my family were very longstanding New Englanders [think 1600's]. They ate few "ethnic" foods like that spaghetti stuff :+) They actually ate stuff we think of as Brit - like lots of lamb, shad in the spring, organ meat & tongue, mincemeat pie[as well as rhubarb], roast beef with popovers. They baked steamed brown bread in a mold. They ate very seasonally - couldn't wait for spring asparagus !; & locally - clams, lobster, cranberries, blueberries, apples, squash, corn.
I think seasonal & local greatly influenced what I associate with "the maiden aunts" - - - my parents' generation had a lot more to choose from throughout the year.
Even so, their types of pies are different. It only makes since that since the NE is the oldest part of our nation, they had pies first. Probably the most American thing would be an apple pie. Although I do recall studying in school that Louisiana's state food symbol was actually a meat pie. Same with Florida, they had a cream pie as well.
The Natchitoches Meat Pie is a folded over piece of dough which looks like a tart or a pita bread stuffed with meat spiced up just so. I don't exactly know what's in it. It is deep fried.
No? There seem to be a lot of restaurants in NE serving them. Some recipes I've found online show you how to make ribs NE-style. Maybe they were introduced from down south.
There are a lot of restaurants in Atlanta that serve Lobster and Lox and Bagels, but that is not where they started or what we think of, when we think of the south. Absolutely in no way can one connect the New England region with ribs;;;
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I think the North has plenty of it's own regional foods. New England of course has many, as do the larger cities of the North. There's also the rural Midwest. Everything from Clam chowder, Maine lobster, Haddock pie, Whoopee pie, pretzels, knish, hot dogs, hamburgers, Chicago deep dish pizza, Philly cheese steak, lutefisk in Minnesota, how can you say the North doesn't have regional foods?
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