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Regional cuisines: from South Florida, the Deep South, the Central Plains, and the rockies.
From:
Vegetarian Journal
| Date:
May 1, 2004| Author:
Berkoff, Nancy
| COPYRIGHT 2004 Vegetarian Resource Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group.Copyright information
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RICE, BEANS, TROPICAL FRUIT, ROOT VEGETABLES, nuts ... There are so many ingredients available in the different regions of the United States, used in so many flavorful ways. Regional American cuisine reflects the variety of native products combined with the resourcefulness and traditions of the people settling its valleys, mountains, coastlines, or prairies.
Regional cuisine used to be defined broadly as Eastern, Southern, Central, and Western. We know better. Just as th...
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