A Food Geography of the Great Plains

Abstract

This article explores the regional identity of the Great Plains through its foodways using 744 responses from a mailed survey that asked participants to plan a representative menu for their locale. The strongest association is with beef—not surprising in an area known for cattle ranching. Other commonalities include potatoes, beans, and corn. Differentiation within the region is marked by preparation methods for beef as well as emphases on cornbread and peach cobbler in the south, rhubarb pie in the north, tortillas and sopapillas in the southwest, and pickles in two separate clusterings.

• food preferences
• foodways
• Great Plains
• regional identity

Additional information

Notes on contributors

Barbara G. Shortridge

Dr. Shortridge is an assistant professor of geography at the University of Kansas, Lawrence, Kansas 66044‐4511.