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The cuisine of Ohio is part of the broader regional cuisine of the Midwestern United States.
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| American cuisine |
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The cuisine of Ohio is part of the broader regional cuisine of the Midwestern United States.
This region was rich in natural resources including wild turkeys, bears, deer, elk, and pigeons in large numbers, along with large buffalo herds. The buffalo population dwindled as settlement increased, but were still being hunted in southeastern Ohio as late as 1792. In 1785, Richard Butler gave details of a supper that included "fine roast buffalo beef, soup of buffalo beef and turkeys, fried turkeys, fried cat fish, fresh caught, roast ducks, good punch, madeira, claret, grog and toddy". The "fine venison, bear meat, turkeys and catfish" eaten by Butler's party was supplied entirely by hunting and fishing, or in Butler's words "procured by themselves at pleasure". [1]
Venison and turkey were the most popular game, and fish like pike, catfish, sturgeon, pickerel, bass and perch were plentiful. In lean times raccoons, squirrels, opossums and other less desirable game could be consumed. One writer in the Revolutionary era wrote that a hunter could kill six to eight deer each day. [1]
Wheat didn't take to the rich soils around Ohio so wheat bread remained a rare luxury, and many crops were hard to come by in the early years. When The Ohio Company settled Marietta in the spring of 1788 they planted potatoes, turnips, pumpkins, corn, squash, melons, beans and cucumbers. Unexpectedly harsh weather in 1789 destroyed the crops that year leading to severe food shortages in what came to be called "the starving year". Pork was usually preserved by various methods, the most common being brining in a pork barrel, but hogs were few in number and salt had to be carried across the Allegheny Mountains to reach the Ohio Company settlement. By winter's end many families had run out of cornmeal, and even the wealthiest families were left with little more than a few potatoes. At the first signs of spring pioneers gathered nettles and purslane, but it wasn't until July that new corn, beans and squash were harvested early and made into soup. [1]
In 1792 Jack Heckewelder described corn, barley, potatoes, turnips, oats, millet, and wheat growing in Cincinnati, and though settlement in the area was still sparse a garrison of around 200 at Fort Washington had planted "very fine" vegetable gardens. Buckwheat cakes were common, and the travel journal of Francis Bailey from 1797 notes that settlers extracted the syrup of sugar maples and depended on game meats like wild turkey and venison during the winter months. [1]
Buckeye candy is a local specialty, popular in the state of Ohio. The confection is a variation of standard peanut butter cups known as a 'Buckeye'. Coated in chocolate, with a partially exposed center of peanut butter fudge, the candy resembles the appearance of the nut that grows on the state tree, commonly known as the buckeye.
Cincinnati-style chili is a Greek-inspired meat sauce, (ground beef seasoned with cinnamon, nutmeg, allspice, cloves, bay leaf, cumin, chili powder, and in some home recipes, chocolate), used as a topping for spaghetti or hot dogs. Additionally, red beans, chopped onions, and shredded cheese are offered as extra toppings referred to as "ways."
A popular snack food in Ohio are sauerkraut balls, a meatball-sized fritter containing sauerkraut and some combination of ham, bacon, and pork. The recipe was invented in the late 1950s by two brothers, Max and Roman Gruber for their five star restaurant, Gruber's, located in Shaker Heights, Ohio. These were a derivative of the various ethnic cultures of Northeast Ohio, which includes Akron and Greater Cleveland. An annual Sauerkraut Festival is held in Waynesville, Ohio. [2] : 279 at which sauerkraut balls, along with other sauerkraut specialities, are served. Sauerkraut balls are the official dish of Akron. [3]
Clambakes are very popular in Northeast Ohio. The region, which was originally part of the Connecticut Western Reserve, was initially settled by people from Connecticut and other New England states. A typical Northeast Ohio clam bake typically includes clams, chicken, sweet potatoes, corn, and other side dishes. Unlike in New England, seaweed is not used and the clams, chicken, and sweet potatoes are all steamed together in a large pot. [4] John D. Rockefeller started the tradition in Ohio. [5]
Barberton, Ohio, part of the greater Akron area, is a small industrial city and home of Barberton chicken, a dish of chicken deep fried in lard that was created by Serbian immigrants. It is usually accompanied by a hot rice dish, vinegar coleslaw and french fries.
Mansfield, Ohio is the home of both Stewart's Restaurants, creator of Stewart's Fountain Classics Sodas, and Isaly Dairy Company, creator of the famed Klondike bar ice cream, both now sold world-wide.
Just north of Columbus, Ohio is Waldo. Waldo, Ohio is home to the "Waldo Burger", a fried bologna sandwich. Traditionally, it is topped with mustard, pickles, onion, and cheese.
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.
Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chornozem) from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch—in and around Lancaster County, Pennsylvania—would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture.
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Native American cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac, Mixe, and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. Eurasian ingredients were incorporated after the Spanish conquest.
The cuisine of Kentucky mostly resembles and is a part of traditional Southern cuisine. Some common dinner dishes are fried catfish and hushpuppies, fried chicken and country fried steak. These are usually served with vegetables such as green beans, greens, pinto beans slow-cooked with pork as seasoning and served with cornbread. Other popular items include fried green tomatoes, cheese grits, corn pudding, fried okra, and chicken and dumplings, which can be found across the commonwealth.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups.
Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
The appetizer that has been proclaimed Akron's official dish has been on menus throughout the city for as long as anyone can remember.
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