Chapter 15: Regional American Nutrition

Front 1

what state is the leading producer of catfish

Back 1

mississippi

Front 2

Poultry associated with what southern state

Back 2

delaware

 

Front 3

What state prefers foods that are simple, roasted, stewed or broiled

Back 3

New England 

Front 4

Creole cuisine

Back 4

French, spanish, english, native american, african

 

Front 5

25% of pork eaten in U.S. is from which state

Back 5

Iowa

 

Front 6

What settlers primarily responsible for cajun fare synonymous with Louisiana

Back 6

French

Front 7

Most important commodity in Kansas

Back 7

beef

Front 8

What type of regional fare is no-frills homestead and farm food

Back 8

midwestern

Front 9

Which region of the country has highest percentage of population coming from asians, latinos, and native americans

Back 9

west

Front 10

plantations of south were generally

Back 10

self-sufficient in terms of food and household goods

Front 11

What  ethnic group known for sheep ranching in the northern mountain states

Back 11

Basques

Front 12

The two states with highest production of wine

Back 12

california, new york

Front 13

Cincinnati chili in Ohio is an all beef version vreated by immigrants from:

Back 13

Greek and Macedonian

Front 14

Southern states highest religious affiliation 

Back 14

christian

 

Front 15

BBQ in which state has two sauces, the mop and the sauce on the side

Back 15

Texas

Front 16

oyster roasts popular in

Back 16

south carolina

Front 17

Doninant agriculutural activity of mountain states

Back 17

cattle and sheep ranching

Front 18

Hot breads cornerstone every meal in which region

Back 18

south atlantic

Front 19

How much money spent on food for low-income households under $20,000

Back 19

$1400

Front 20

North eastern states have

Back 20

early history interactions with native american societies

Front 21

First settlers in south atlantic states in florida

Back 21

spanish

Front 22

New england deserts

Back 22

usually fruit based, like pies and roly-polys

Front 23

Traditional lunch specialty meal in a turnover popular in Michigan

Back 23

pasties

Front 24

popular vegetable in arizona relative of green tomato

Back 24

tomatillo

Front 25

U.S. region with largest percentage whites

Back 25

midwest

Front 26

Regional fare

Back 26

home-style food prepared with local ingredients

Front 27

first ice cream parlor

Back 27

new york

Front 28

"Garden basket" state

Back 28

new jersey

Front 29

first breweries founded in

Back 29

wisconsin

Front 30

What state ages whiskey in charred oak barrels

Back 30

kentucky

Front 31

abundance of simple foods means hospitality in the west, north, central and midwest regions because 

Back 31

lack of specialty ingredients in homestead areas

Front 32

Eastern texas known for

Back 32

rice and affluent culture

Front 33

which part of the united states has lower percentage persons under 15 and higher over 65

Back 33

northeast

Front 34

U.S. region known for bean dishes baked beans and bean pot

Back 34

new england

Front 35

which state leading producer of dairy products

Back 35

wisconsin

Front 36

region of the U.S. with largest percentage of population

Back 36

south

Front 37

what region unknown to whites befor 19th century

Back 37

west