Here guys i hope you all enjoy this. It is a SMALL sample of the food found in the mid Atlantic and this week ill be doing the deep south but not Louisianan that ll be the week after. I hope you all enjoy now dig in!

PS. Papa moose i did my best to check the spelling but please please don't call the spelling police!!!!



Greetings today in this paper we shall be discussing and reviewing the food and cuisine local to the Mid-Atlantic region of the United States of America. As we explore this diverse selection of food we will discuss the origins, history, and cultural effects of each dish upon not only the mid Atlantic region of the US but also its effects across the entire country if not also world wide applications. We shall look upon a selection of the many dishes that were born in the mid Atlantic this includes Nick Tahou’s garbage plate from Rochester New York, the Brooklyn bialys brought to America by Jewish immigrants, Senate Bean Soup, Shoofly Pie from Lancaster Pennsylvania, the origin of cheese cake, Dr. Robert C. Baker Cornell Barbecue sauce, Broome County, New York‘s Spiedie Sandwich, Beef on Weck sandwich, buffalo chicken wings, New York egg cream, Philadelphia Cheese Steak, Pizzelles, Ruben sandwich, Manhattan, whoopee pie, Manhattan clam chowder, and Devil’s Food cake as well as several others and the variations of the recipes.
It is said the best way to view a culture is to eat its food and by learning the history of these dishes and others form the region we will take a glimpse into the story and foundation that makes up the mid-Atlantic region of the United States. Not only is this a look into the history of the food in the Mid Atlantic ,but also a look into the history of the cuisine that has spread across America to help form the base and inspiration of the food industry we know today. As we dive into the culture and history of the food to see its influence on people and events that have lasted years upon years. The Food and the events surrounding them have been able to even influence events inside the government of our country sprouting up traditions and policies.

We shall even delve into the variations of each recipes should there be any and see the difference between each on and the discussion around not only the difference between new and old , but also the different ways people in the us think the dish should be served prepared and eaten. For even a dish made in the same city it can be made several different ways and each is as unique as the last. Even some dishes which have been around for years no one knows where it started and each side believes there version is the true style of the dish.

We hope you will enjoy your time with us on this look through the food, culture and history of the Mid-Atlantic region of the United States of America.










The first dish we shall look at is Nick Tahou’s garbage plate from Rochester New York the dish was created in 1918, it was a dish that was on the menu from the start and include well everything they had and was served with a roll or other soft bread. In 1980 the business was booming and the dish was officially dubbed “the garbage plate and was copywrited in the early 90’s. Supposedly the garbage plate was inspired by one of Mr. Tahou’s college classmates who made a joke about asking for a plate “with all the garbage on it” there are dozens of varieties of this dish some use hot dogs, backed beans, hamburgers but the original is made like this the first layer is made of Home Fries and Macaroni/mayo a little celery and carrots in the macaroni and the home fries are very crunchy. The second layer is comprised of two hamburger patties medium well done covered with melted cheese, a mustard horseradish sauce, and then covered with chili hot sauce and served with a lil Italian bread to help it go down. The dish is made to be a real rib sticker a very hearty filling meal and there are restaurants all over the USA offering different verities of the Garbage plate. It has become a real family style meal since its creation.
Next in line is the Brooklyn bialys brought over by Jewish immigrants to New York. The bialy was brought to the USA around the 1970’s when a large Jewish immigration came to New York; it is very similar to a bagel with three very distinct differences. One the bagel is boiled while a baily is baked, two the baily only has a shelf life of about 6 hours and so never really became popular anywhere else to do the fact it didn’t last long in shipping long distance. And finally the baily has an indention instead of a hole in its center which is usually filled with onion, garlic, or poppy seeds.
This dish has even influenced the government it is the Senate Bean Soup, this soup is made of white beans, onions, and ham bones. This dish is recommended by all senate members on their first time entertaining guest. The dish has been on the congress restaurant menu for over 100 years. And was made famous by house speaker Joseph G Cannon of Illinois, in 1904 when he came into the restaurant and the soup was not on the menu he raised a ruckus and said this “Thunderation! I had my mind set for bean soup. From now on, hot or cold, rain, snow, or shine, I want it on the menu every day." Then in 1907 A Senator Knute Nellson Of Minnesota a Chairman of the Senate Rules Committee introduced a decree that while the Senate is in session , not a day shall pass where the soup is not served. And since then it has been on all eleven Congressional dining rooms every day, it has been a tradition for over a hundred years.
Shoofly Pie from Lancaster Pennsylvania is the favorite pie sold in the area being sold by every bakery and restaurant in the area in one form or another. It was created by the Amish and Mennonites who settled in Pennsylvania. When they came over the settlers only had supplies that could last a long time like molasses flour spices and lard, they arrived in Pennsylvania around winter past the growing season so they would have to make due with what they had till thin so the house wives who where masters of “making due” took the spices lard and flour with the molasses and created this pie. It is said to be a variation of the Treacle Tart, it is also found in very early cookbooks under the name of Molasses pie. The creation of the name of this pie has not been entirely sorted out but many believe that since the baked outdoors in huge open ovens that as the pie cooled the drying syrup would attract flies so the baker would spend a lot of time shooing the flies away.
Beef on Weck sandwich is a staple in the bars of Buffalo, New York it was made in 1901 in a hotel owned by Joe Gohn. He had a German baker working for him who suggested adding caraway seed and salt to the top of a Kummelweck to make their beef sandwiches better. The dish soared in popularity shortly after it’s unveiling, it also brought in more revenue for the business not only because the people enjoyed its taste but because it made them thirsty so the paitrons purchased more beer. The dish didn’t get its name till sometime after its unveiling The name was made supposedly by the shortening of the name of the roll Kummelweck to just weck, also it is called a Beef on Wick.
The New York Egg Crème is a soda enjoyed primarily in Boston though despite its name it contains neither eggs nor crème. The ingredients that make up this foamy drink are seltzer, chocolate syrup, and milk and are served in coke like glasses. It unfortunately goes flat very quickly so bottled versions have not been created just as of yet since the ingredients separate and go bad in a few days. And so far any attempts to use preservatives or pasteurization to maintain the shelf life ruin the flavor of the drink. And “True new Yorkers” say that if it isn’t made with Fox's U-Bet Chocolate Syrup it isn’t a true classical Egg Crème. It has become so popular that in the early 1900 it was featured in Elliot Willensky’s When Brooklyn Was the World: 1920-1957.
Dr. Robert C. Baker created his poultry barbeque sauce as a way to help promote the poultry industry. He had developed the recipe while he worked for Pennsylvania State University, but it was very underappreciated till he joined up with the Cornell Facility. They show cased it at the state fair and it became a huge hit, in fact many people refer to is as “State Fair Chicken”. Then in 1999 Bill Clinton, came to visit and made a b line for Dr. Roberts chicken eatery, while waiting for his order of chicken on of the doctors daughters brought him a gift of a basket of apples Mr. Clinton was quoted in saying "Those apples look good, but where's the chicken?"
Cheesecake was originally made in Greece and was stolen by the Romans when they invaded it was originally made with cheese egg and flour. Around 230 A.D. they added honey and smoothed out the cheese to make it similar to how we have it today, and in 1000 A.D it was introduced to Great Britain and Western Europe and was flourishing throughout England, Northwest Europe and Scandinavia. It was not until around 1929 that crème cheese was used in the cheesecake recipe and a man known as Arnold Reuben claims his family was the first to develop the recipe.
So to wrap things up remember when your biting into that cheesecake it took almost two thousand years to create the recipe we love. Or if you drink a New York Egg Crème know its fresh as can be. The food of the mid Atlantic have been around for many years and are still going strong today and even influencing other restaurants, and is spreading wider and wider over time creating versions of itself and also spreading its rich history.

Referances
Internet reference: http://whatscookingamerica.net/Amer.....idAtlantic.htm
Book Referance:
Better homes and gardens new cook book