Table of Contents KEYS TO UNDERSTANDING AMERICAN REGIONAL CUISINES 1.      Defining and Exploring America's Regional Cuisines 2.      The Haynes Five Factors in the Development of a Regional Cuisine 3.      The Restaurant Recipe Format   THE PLANTATION SOUTH Central Virginia, Eastern and Central North Carolina, Eastern and Central South Carolina, Eastern and Central Georgia, Alabama, Mississippi, Central and Western Tennessee, Central and Western Kentucky, Northern and Central Florida 4.      The Food Culture of the Plantation South 5.      The Carolina Lowcountry and Soul Food Micro-Cuisines 6.      Recipes and Ingredients of the Plantation South   NEW ENGLAND Maine, Vermont, Massachusetts, Rhode Island, New Hampshire, Connecticut, and Upstate New York 7.      The Food Culture of New England 8.

      The New England Acadian Micro-Cuisine 9.      Recipes and Ingredients of New England   THE CHESAPEAKE BAY SHORE the bay shores of Maryland and Virginia, and Western Delaware 10.  The Food Culture of the Chesapeake Bay Shore 11.  Recipes and Ingredients of the Chesapeake Bay Shore   THE MID-ATLANTIC Central and Southern New York State, Pennsylvania, New Jersey, Northern and Eastern Delaware, Central Maryland, and Washington, D.C. 12.  The Food Culture of the Mid-Atlantic 13.  The Pennsylvania Dutch Micro-Cuisine 14.

  Recipes and Ingredients of the Mid-Atlantic   LOUISIANA Louisiana, the Mississippi and Alabama Gulf coasts, and extreme East Texas 15.  The Food Culture of Louisiana 16.  Recipes and Ingredients of Louisiana   THE MEXICAN BORDER Southwest Texas, New Mexico, Arizona, Southern Utah, Southern Colorado, and Hispanic California 17.  The Food Culture of the Mexican Border 18.  The Southwestern Native American Micro-Cuisines 19.  Recipes and Ingredients of the Mexican Border   THE APPALACHAIN SOUTH West Virginia, Eastern Kentucky, Eastern Tennessee, Western North Carolina, Western Virginia, and Northern Georgia 20.  The Food Culture of the Appalachian South 21.  Recipes and Ingredients of the Appalachian South   THE CENTRAL FARMLANDS AND CITIES Ohio, Michigan, Indiana, Illinois, Wisconsin, Minnesota, Iowa, Missouri, Arkansas, North Dakota, South Dakota, Nebraska, Oklahoma, and Kansas 22.

  The Food Culture of the Central Farmlands and Cities 23.  The German-American, Polish-American, and Scandinavian-American Micro Cuisines 24.  Recipes and Ingredients of the Central Farmlands and Cities   THE WESTERN AND CENTRAL RANCHLANDS Northern Texas, Oklahoma, Kansas, Nebraska, South Dakota, North Dakota, Montana, Eastern Wyoming, and Eastern Colorado 25.  The Food Culture of the Western and Central Ranchlands 26.  Recipes and Ingredients of the Western and Central Ranchlands   ANGLO-ASIAN CALIFORNIA the non-Hispanic cuisines of California 27.  The Food Culture of Anglo-Asian Californ.