POPSUGAR Celebrity

Mapping Regional US Cuisine With an American Food Atlas

Jul 1 2013 - 10:45am

Over the last week, we've made a coast-to-coast tour of this scrumptious country in search of the foods, techniques, trends, and influences that define each region. At only 236 years old (this Fourth of July marks it's 237th birthday), the United States has spawned countless local cuisines and dishes, each bearing its own uniquely American story. It's impossible to round up every one without penning a tome or two, so we invite you to join us on an eating adventure for a few of our favorites. Grab a seat on our road show when you check out this slideshow!

Source: Thinkstock [1], and Flickr users woodleywonderworks [2], TNVWBOY [3], and purdman1 [4]

The East Coast

New England may be best known for lobster and clam chowder, but there are plenty other fruits de mer to be found [5]. And ocean delicacies aren't the only delights: Easterners are champions of the grab-and-go meal!

Source: Flickr user egarc2 [6]

The South

If we had to boil down the diverse delectables of the South into three categories, then we'd name the three P's: pigs, (hush) puppies, and pies [7]. Be prepared for plenty of pulled pork, fried goodness, and sugary sweets on your next visit!

Source: Flickr user TheCulinaryGeek [8]

The West Coast and Pacific Northwest

In spite of the sometimes-artificial glitz of Hollywood, wine, olives, and the freshest ingredients from both land and sea [9] define West Coast cuisine.

Photo: Anna Monette Roberts

The Southwest

In the borderlands, you'll find plenty of Mexican-influenced treats, although states like Texas, Arizona, New Mexico, and Nevada have taken south-of-the-border ingredients and turned them into something distinctly American [10].

Photo: Susannah Chen

The Midwest

In the land of state fairs, tornadoes, and heartland fields, one of the most influential culinary spots is Chicago [11], from which many favorite American dishes got their start.

Source: Flickr user TNVWBOY [12]

The Mountain West

Overcoming inclement weather and perilous peaks, pioneers learned to live off the fat of the land [13] in the Mountain West's many ranges. Today's cuisine makes ample use of local ingredients and resources.

Source: Flickr user Sam Beebe, Ecotrust [14]

Source URL