Cuisine of Michigan
Cuisine of Michigan refers to the distinct culinary traditions and dishes associated with the U.S. state of Michigan. The state's diverse geography and multicultural heritage have contributed to a rich food culture that draws from various traditions.
History[edit | edit source]
The cuisine of Michigan has been shaped by the state's history, from the indigenous Native American tribes who first inhabited the area, to the European settlers who brought their own culinary traditions. The state's location, surrounded by the Great Lakes, has also played a significant role in the development of its cuisine.
Regional Cuisine[edit | edit source]
Upper Peninsula[edit | edit source]
The Upper Peninsula is known for its unique dishes such as pasties, a type of meat pie brought by Cornish miners, and thimbleberry jam, made from a local berry.
Lower Peninsula[edit | edit source]
The Lower Peninsula is known for its Coney dogs, a type of hot dog topped with chili, onions, and mustard. The region is also famous for its Detroit-style pizza, a square pizza with a thick crust.
Notable Dishes[edit | edit source]
- Pasties: A type of meat pie that is a popular dish in the Upper Peninsula.
- Coney Dogs: A type of hot dog topped with chili, onions, and mustard, popular in the Lower Peninsula.
- Detroit-style pizza: A square pizza with a thick crust, originating from Detroit.
- Mackinac Island Fudge: A type of fudge that is a popular tourist treat on Mackinac Island.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
