Reply to S/O: What explains the Midwestern palate?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I grew up in Michigan. We ate a lot of food that had no taste. Very little seasoning was used. Generally nothing beyond salt and pepper. Every dinner had an iceberg lettuce salad with bottled dressing; canned vegetables (usually green beans, corn, or peas) and/or a starch (usually fried potatoes or boiled new potatoes); and a meat -- meatloaf, cubed steak, steak on the grill, ground beef cooked in a pan with onions, chicken pieces tossed in flour w/ deminimis salt and pepper. Once in a while we veered off and had tacos (with hard corn shells from a "kit") or spaghetti with bottled sauce and garlic bread from the frozen foods section of the store. My entire family wouldn't eat fish because it tastes "fishy." They were disgusted when a hibachi restaurant came to town and I ordered some sushi. Potlucks meant a 7 layer salad (iceberg lettuce, peas, red onion, bacon bits, shredded cheese, and all of this sealed with a layer of mayo). I don't know why this is how we ate, but the midwestern palate is definitely a thing; fwiw my family were many generations removed from immigration (most of my ancestors are Scots, English, Irish, or, to a lesser extent, German). [/quote]

This has been exactly my experience as a transplant to Michigan.  The family I married into has very similar roots - Irish, German, Scottish, tiny bit French. [/quote]

You know - people ate like this in every state in the country. I'm not sure why people want to single out the midwest other than it's fashionable to sneer at the midwest for apparently having all the sins holding America back from sublime sophistication....[/quote]

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