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

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

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[quote=Anonymous]There are so many stereotypes about "midwestern food."  Some have a kernel of truth to them, but modern midwestern cooking deserves just as much recognition as other American regional foodways.  Amy Thielen's "The New Midwestern Table" is a great reference on the origins of this kind of cooking, how it evolved, and where it's going.  There are some outstanding recipes in this book. https://www.amazon.com/New-Midwestern-Table-Heartland-Recipes/dp/0307954870

My 74 year old father-in-law is coming to visit us from Texas for a week, and I am joking to my husband that I'll have to cook like a 1950s housewife.  He is very meat-and-potatoes, as in separate meat entree, separate potato or rice side, and separate vegetable side (but only certain vegetables).  No ethnic foods, no cheese, no sauces, no all-in-one dishes.  No pasta except for spaghetti with red sauce.  Not much fish or seafood, except deep fried.  This is how his mother cooked when he was growing up in the 1950s and 1960s.  She was a typical mid-century American cook who stuck to the basics and didn't experiment much at all.  She did use convenience foods like Jello, Bisquick, and Cool Whip, and canned and frozen foods as was typical of that era.  I think the "bland Midwestern" stereotype has its roots in this style of typical mid-century American cooking.[/quote]

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