When I think about the thread topic, I think about how much the local state environment contributes to the creation of local cuisine. How natural ingredients shaped local foodways.
Yeah Chicago has great cuisine but the Great Lakes environment historically played little role in shaping local food culture. I guess an argument can be made about the old Chicago stockyards and how it contributed to Chicago’s dominance in crafting beef (steak) and pork (hot dog/sausage) dishes.
But what comes to mind for me is Louisiana, South Carolina, Maryland, and maybe Massachusetts.
Louisianan's utilizing local ingredients like oysters, crawfish, rice, and spices that contributes to its creole/cajun cuisine.
South Carolina utilizing rice and clams that contributes to its low country cuisine.
Maryland utilizing crab to contribute to its local cuisine.
And Massachusetts utilizing lobster, oysters, clams, and cod that contributes to its local New England cuisine.
I’m sure I’m missing a lot of stuff like local vegetables and spices but those are the states that come to mind. Especially considering the fact that black people, who lived off the land, played a vital role in shaping the foodways for states like Louisiana and South Carolina.
