Travel Reference
In-Depth Information
ency) accompany Southern plates, all butter-smothered. Treasured dessert recipes tend to
produce big layer cakes or pies made with pecans, bananas and citrus. Sweet iced tea
(non alcoholic) or a cool mint julep cocktail (with bourbon) help wash it down.
For the region's crème de la crème, pull up a chair at Louisiana's tables. The state
stands out for its two main cuisines - Cajun food is found in the bayou country and mar-
ries native spices like sassafras and chili peppers to provincial French cooking. Creole
food is more urban and centered in New Orleans, where zippy dishes like shrimp re-
moulade, crabmeat ravigote and gumbo (a soupy stew of chicken, shellfish and/or saus-
age, and okra) have eaters dabbing their brow.
Midwest: Burgers, Bacon & Beer
Midwesterners eat big, and with gusto. Portions are huge - this is farm country, after all,
where people need sustenance to get their work done. The region is tops for serving
American classics like pot roast, meatloaf, steak and pork chops; add walleye, perch and
other freshwater fish to menus in towns near the Great Lakes. Count on a nice cold beer
to complement the wares. Chicago stands tall as the region's best place to pile a plate,
with hole-in-the-wall ethnic eateries cooking alongside many of the country's most ac-
claimed restaurants. Another great place to sample Midwestern foods is at a county fair,
which offers everything from bratwurst to fried dough to grilled corn on the cob. Else-
where at diners and family restaurants, you'll taste the varied influences of Eastern
European, Scandinavian, Latino and Asian immigrants, especially in the cities.
Habits & Customs
For breakfast Americans love their eggs and bacon, waffles and hash browns, and big
glasses of orange juice. Most of all, they love a steaming cup of coffee. After a midmorn-
ing snack break, the lunch hour of most American workers affords time enough for just a
sandwich, quick burger or hearty salad. While you may spot (rarely) diners drinking a
glass of wine or beer with their noontime meal, the days of the 'three-martini lunch' are
long gone. Early in the evening, people settle in to a more substantial weeknight dinner,
which, given the workload of so many two-career families, might be takeout or prepack-
aged dishes.
Americans tend to eat dinner early, usually between 6pm and 8pm. In smaller towns, it
may be hard to find anywhere to eat after 8:30pm or so. Dinner parties usually begin
around 6:30pm or 7pm, with cocktails followed by a meal. If you're invited to dinner, it's
polite to be prompt: ideally, you should plan to arrive within 15 minutes of the desig-
nated time. Americans are notoriously informal in their dining manners, although they
will usually wait until everyone is served before eating.
