Dr. Shortridge is an assistant professor of geography at the University of Kansas, Lawrence, Kansas 66044-4511.
A FOOD GEOGRAPHY OF THE GREAT PLAINS
Version of Record online: 21 APR 2010
2003 American Geographical Society
Volume 93, Issue 4, pages 507–529, October 2003
How to Cite
SHORTRIDGE, B. G. (2003), A FOOD GEOGRAPHY OF THE GREAT PLAINS. Geographical Review, 93: 507–529. doi: 10.1111/j.1931-0846.2003.tb00045.x
- Issue online: 21 APR 2010
- Version of Record online: 21 APR 2010
- food preferences;
- Great Plains;
- regional identity
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.