State Stroll: Tasting America's Distinctive Culinary Treasures
Ingrid Hurley
This audiobook is narrated by a digital voice.
Embark on a fascinating culinary journey through the United States as you explore the unique flavors and gastronomic delights that each state has to offer. From the iconic seafood dishes of the New England coast to the mouthwatering Tex-Mex creations of the Lone Star State, Regional Delights is a delectable tribute to America's diverse cuisine. Dive into the buttery lobster rolls of Maine, savor the tangy clam chowder of Massachusetts, and indulge in the smoky barbecue traditions of the Deep South. Discover the rich history and cultural influences that have shaped each state's distinct food culture, as you uncover hidden culinary gems all across the nation. With enticing recipes and tantalizing food photography, this captivating book will take your taste buds on an unforgettable adventure, celebrating the unique flavors that make each state a standout on the American culinary map. Get ready to travel through an array of mouthwatering dishes, from the spicy jambalaya of Louisiana to the soul-soothing huckleberry pie of Montana. Regional Delights is a tribute to America's rich culinary tapestry, inviting you to savor the essence of each state's culinary traditions, one bite at a time.
Duration - 5h 38m.
Author - Ingrid Hurley.
Narrator - Digital Voice Madison G.
Published Date - Monday, 20 January 2025.
Copyright - © 2025 Margaret B Pritchard ©.
Location:
United States
Networks:
Ingrid Hurley
Digital Voice Madison G
Margaret B Pritchard
English Audiobooks
Findaway Audiobooks
Description:
This audiobook is narrated by a digital voice. Embark on a fascinating culinary journey through the United States as you explore the unique flavors and gastronomic delights that each state has to offer. From the iconic seafood dishes of the New England coast to the mouthwatering Tex-Mex creations of the Lone Star State, Regional Delights is a delectable tribute to America's diverse cuisine. Dive into the buttery lobster rolls of Maine, savor the tangy clam chowder of Massachusetts, and indulge in the smoky barbecue traditions of the Deep South. Discover the rich history and cultural influences that have shaped each state's distinct food culture, as you uncover hidden culinary gems all across the nation. With enticing recipes and tantalizing food photography, this captivating book will take your taste buds on an unforgettable adventure, celebrating the unique flavors that make each state a standout on the American culinary map. Get ready to travel through an array of mouthwatering dishes, from the spicy jambalaya of Louisiana to the soul-soothing huckleberry pie of Montana. Regional Delights is a tribute to America's rich culinary tapestry, inviting you to savor the essence of each state's culinary traditions, one bite at a time. Duration - 5h 38m. Author - Ingrid Hurley. Narrator - Digital Voice Madison G. Published Date - Monday, 20 January 2025. Copyright - © 2025 Margaret B Pritchard ©.
Language:
English
- Why regional cuisine is an important part of American culture and identity 4
Duration:00:04:27
- How regional cuisine reflects the history, geography, and diversity of each state 6
Duration:00:04:11
- What are the main categories and characteristics of regional cuisine in the US 8
Duration:00:04:03
Chapter 1: New England 11
Duration:00:05:07
- The seafood and dairy of New England cuisine 14
Duration:00:03:31
- The lobster, clam chowder, and maple syrup of New England 17
Duration:00:02:58
- The regional specialties and variations of New England 19
Duration:00:03:50
Chapter 2: Mid-Atlantic 21
Duration:00:04:23
- The cosmopolitan and multicultural of Mid-Atlantic cuisine 24
Duration:00:03:21
- The cheesesteak, crab cake, and bagel of Mid-Atlantic 26
Duration:00:03:51
- The influences and innovations of Mid-Atlantic 28
Duration:00:04:15
Chapter 3: South 30
Duration:00:03:50
- The comfort and soul of Southern cuisine 32
Duration:00:03:18
- The fried chicken, barbecue, and grits of the South 34
Duration:00:03:48
- The traditions and diversity of the South 36
Duration:00:05:02
Chapter 4: Midwest 39
Duration:00:04:33
- The hearty and wholesome of Midwestern cuisine 42
Duration:00:03:29
- The hot dish, corn, and cheese of the Midwest 44
Duration:00:03:11
- The agriculture and industry of the Midwest 46
Duration:00:03:59
Chapter 5: Southwest 48
Duration:00:03:24
- The spice and fusion of Southwestern cuisine 50
Duration:00:03:40
- The chili, tacos, and salsa of the Southwest 52
Duration:00:04:09
- The Native American and Mexican heritage of the Southwest 54
Duration:00:04:22
Chapter 6: West 57
Duration:00:04:03
- The freshness and variety of Western cuisine 59
Duration:00:03:22
- The salmon, avocado, and sourdough of the West 61
Duration:00:03:42
- The nature and innovation of the West 63
Duration:00:04:04
Chapter 7: Hawaii 65
Duration:00:03:27
- The tropical and exotic of Hawaiian cuisine 67
Duration:00:03:43
- The poke, spam, and shaved ice of Hawaii 69
Duration:00:03:16
- The Polynesian and Asian influences of Hawaii 71
Duration:00:04:13
Chapter 8: Alaska 73
Duration:00:04:12
- The wild and rugged of Alaskan cuisine 75
Duration:00:03:15
- The king crab, salmon, and reindeer of Alaska 77
Duration:00:04:04
- The native and Russian influences of Alaska 79
Duration:00:03:41
Chapter 9: Maine 81
Duration:00:04:13
- The lobster and blueberry of Maine cuisine 83
Duration:00:03:25
- The lobster roll, blueberry pie, and whoopie pie of Maine 85
Duration:00:02:58
- The coastal and rural charm of Maine 87
Duration:00:03:13
Chapter 10: Vermont 89
Duration:00:04:05
- The cheese and maple of Vermont cuisine 91
Duration:00:04:00
- The cheddar cheese, maple syrup, and Ben & Jerry's of Vermont 93
Duration:00:03:16
- The dairy and organic farming of Vermont 95
Duration:00:04:08
Chapter 11: Massachusetts 97
Duration:00:05:03
- The clam and cranberry of Massachusetts cuisine 100
Duration:00:04:03
- The clam chowder, cranberry sauce, and Boston cream pie of Massachusetts 102
Duration:00:03:03
- The colonial and revolutionary history of Massachusetts 104
Duration:00:04:36
Chapter 12: New York 107
Duration:00:03:58
- The pizza and cheesecake of New York cuisine 110
Duration:00:03:29
- The pizza, cheesecake, and hot dog of New York 112
Duration:00:03:02
- The urban and cultural diversity of New York 114
Duration:00:04:39
Chapter 13: Pennsylvania 117
Duration:00:04:09
- The pretzel and chocolate of Pennsylvania cuisine 119
Duration:00:03:48
- The pretzel, chocolate, and scrapple of Pennsylvania 121
Duration:00:03:41
- The German and Amish influences of Pennsylvania 123
Duration:00:03:50
Chapter 14: Maryland 125
Duration:00:03:47
- The crab and Old Bay of Maryland cuisine 127
Duration:00:03:47
- The crab cake, Old Bay seasoning, and Smith Island cake of Maryland 129
Duration:00:03:52
- The Chesapeake Bay and the Atlantic Ocean of Maryland 131
Duration:00:03:36
Chapter 15: Virginia 133
Duration:00:04:14
- The ham and peanuts of Virginia cuisine 136
Duration:00:03:14
- The ham, peanuts, and Brunswick stew of Virginia 138
Duration:00:04:20
- The plantation and Civil War history of Virginia 141
Duration:00:04:27
Chapter 16: North Carolina 143
Duration:00:04:18
- The barbecue and sweet tea of North Carolina cuisine 146
Duration:00:04:00
- The barbecue, sweet tea, and hush puppies of North Carolina 148
Duration:00:04:35
- The eastern and western styles of North Carolina 151
Duration:00:04:05
Chapter 17: Louisiana 153
Duration:00:04:51
- The gumbo and jambalaya of Louisiana cuisine 156
Duration:00:03:24
- The gumbo, jambalaya, and beignets of Louisiana 158
Duration:00:03:15
- The Cajun and Creole influences of Louisiana 160
Duration:00:04:07
Chapter 18: Texas 162
Duration:00:05:15
- The steak and chili of Texas cuisine 165
Duration:00:03:27
- The steak, chili, and Tex-Mex of Texas 167
Duration:00:03:31
- The cowboy and Mexican influences of Texas 169
Duration:00:04:13
Chapter 19: Illinois 171
Duration:00:04:08
- The pizza and hot dog of Illinois cuisine 174
Duration:00:03:48
- The deep-dish pizza, Chicago-style hot dog, and popcorn of Illinois 176
Duration:00:03:17
- The city and the prairie of Illinois 178
Duration:00:04:01
Chapter 20: Minnesota 180
Duration:00:05:27
- The hot dish and lutefisk of Minnesota cuisine 183
Duration:00:04:12
- The hot dish, lutefisk, and wild rice of Minnesota 186
Duration:00:03:38
- The Scandinavian and Native American influences of Minnesota 188
Duration:00:04:13
Conclusion: - How to enjoy and appreciate the regional diversity of the US 191
Duration:00:03:46
- How to discover and explore the regional cuisine of the US 193
Duration:00:04:44
- How to create and celebrate the regional delights of the US 196
Duration:00:05:02