Food habits result from the foods that have been available in the various parts of the world. People everywhere tend to like the foods with which they are familiar. Even before tasting a food they will look with suspicion and dislike on something that is unfamiliar. The ease with which people travel from one part of the world to another is doing much to widen our food experiences and to make us more appreciative of other cultures.
Some regional differences still exist in the United States, but for the most part, these are exceptions rather than major departures from the diet. One is likely to associate New England with clam chowder, codfish cakes, Boston baked beans, and lobster; Pennsylvania Dutch, with seven sweets and sours, scrapple, German-type sausage, and shoofly pie; the South, with corn bread, hominy, fried chicken, hot biscuits, turnip and other greens, and sweet potatoes; Louisiana, with French and Creole cookery; the Southwest, with Mexican dishes; the Midwest, with its abundance of dairy products, eggs, and meat and the traditions of Scandinavian, Polish, and German cookery; the Far West, with its luscious fruits and vegetables, salmon, and the influences of the Orient.
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GENERAL HEALTH
