Barbara G. Shortridge - The Taste of American Place: A Reader on Regional and Ethnic Foods
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Below is a list of food and drinks. Check the appropriate space for each item.
- I have eaten this food/drink and I like it.
- I have eaten this food/drink and I dont like it.
- I have heard of this food/drink but have not eaten it.
- I dont know this food/drink.
Below is a list of restaurants, both past and present. Check the appropriate space for each item.
- I have eaten at one of these restaurants
- I have seen one of these restaurants
- I dont know this restaurant
David Schul of the University of Kansas contributed the idea for 100 QuickiesRestaurants.
Specialty Restaurants (as identified by restaurant owners). The distributions all conform to regional stereotypes. Source: 1992 Census of Retail Trade, Subject Series, Table 19. Principal Menu Type or Specialty.
Organizational Styles of Restaurants. Most geographic research on restaurants focuses on types of food sold, but several organizational styles have spatial patterns worthy of attention as well. Franchises includes both restaurants (waiter service) and refreshment places (no waiter service). Sources: 1992 Census of Retail Trade, Subject Series, Table 18. Primary Type of Food Service. 1992 Census of Retail Trade, Subject Series, Table 21. Establishments Using a Trade Name Authorized by Franchisor.
Selected Types of Food Stores. Retail bakeries, convenience stores (including food stores and food/gasoline stores), and delicatessens all exhibit distinctive regional patterns. Delis are easily linked with ethnicity, but the other two distributions are more mysterious. Source: 1992 Census of Retail Trade, Geographic Area Series, Table 4. Establishments and Sales.
Bagels and Coffee. Bagel popularity has spread unevenly across the country from a hearth in the Northeast. Similarly, Starbucks Coffee has extended its presence in this specialized beverage market beyond its home base on the West Coast. Source of both maps: Big Yellow ( http://s17.bigyellow.com ), August 1997. The first map is based on use of bagel(s) in business name.
Taco and Thai Restaurants. Tacos are an ethnic fast food that has become well established throughout the western half of the United States. Thai restaurants, in contrast, represent a trendy ethnic cuisine with a decidedly coastal and urban spatial pattern. Source: Big Yellow ( http://s17.bigyellow.com ), August 1997. The maps are based on the use of taco or Thai in a restaurant business name.
Locations of Steak n Shake Restaurants. The birthplace for the Steak n Shake restaurant chain was Normal, Illinois, in 1934. Source: Data from the companys Takhomasak menu, 1996.
Abrahams, Roger. Equal Opportunity Eating: A Structural Excursus on Things of the Mouth. In Ethnic and Regional Foodways in the United States: The Performance of Group Identity, edited by Linda Keller Brown and Kay Mussell, 1936. Knoxville: University of Tennessee Press, 1984.
Adams, Jane Lilly. Changes in Southern Food and Table Customs, 18601930. Masters thesis, George Peabody College for Teachers, 1981.
Adler, Thomas A. Bluegrass Music and Meal-Fried Potatoes: Food, Festival, Community. In We Gather Together: Food and Festival in American Life, edited by Theodore C. Humphrey and Lin T. Humphrey, 195204. Logan: Utah State University Press, 1991.
Airriess, Christopher A., and David L. Clawson. Vietnamese Market Gardens in New Orleans. Geographical Review 84, 1 (January 1994) : 1631.
Albright, Dawn. Texas Festivals: The Most Complete Guide to Celebrations in the Lone Star State. El Campo, Texas: Palmetto Press, 1991.
Algren, Nelson. American Eats. Iowa City: University of Iowa Press, 1992.
Allen, Terese. Wisconsin Food Festivals: Good Food, Good Folks and Good Fun at Community Celebrations. Amherst, Wisconsin: Amherst Press, 1995.
Allured, Janet Lynn. Families, Food and Folklore: Womens Culture in the Post-bellum Ozarks. Ph.D. diss., University of Arkansas, 1988.
American Heritage Editors. American Heritage Cookbook and Illustrated History of American Eating 
Drinking. New York: American Heritage Publishing Co., 1964.
Anderson, Janet Alm. Bounty: A Harvest of Food Lore and Country Memories from Utahs Past. Boulder, Colorado: Pruett Publishing Company, 1990.
. A Taste of Kentucky. Lexington: University Press of Kentucky, 1986.
Anderson, Jay Allen. Thanksgiving in the U.S.A.: The Meal as Medium and Message. In Ethnologische Nahrungsforschung: Ethnological Food Research. Reports from the Second International Symposium for Ethnological Research, 1973. Edited by Nilo Valonen and Juhani Lehtonen, 914. Helsinki, Finland, 1975.
Andrews, Jean. Peppers: The Domesticated Capsicums . Austin: University of Texas Press, 1984.
Appadurai, Arjun. How to Make a National Cuisine: Cookbooks in Contemporary India. Comparative Studies of Society and History 30, 1 (January 1988): 324.
Apte, Mahadev, and Judit Katona-Apte. Diet and Social Movements in American Society: The Last Two Decades. In Food in Change: Eating Habits from the Middle Ages to the Present Day. Fifth International Conference on Ethnological Food Research, 1983. Edited by Alexander Fenton and Eszter Kisbn, 2633. Edinburgh: John Donald, 1986.
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