Lecture American regional cuisine – Chapter 6: The cuisine of the central plains
Lecture American regional cuisine – Chapter 6: The cuisine of the central plains
Known as the land of milk and grain, the Central Plains are the breadbasket and main source of food crops for the United States.The region includes the corn belt and the wheat belt, and has a long history during which cattle “kingdoms” reigned. Expertise in dairy farming has resulted in innovative and extensive cheese making.