Minnesotan Cuisine covers the food traditions, techniques, dishes and ingredients of the state of Minnesota, a Midwestern cuisine made distinct by heavy Nordic influence. It rests on nineteenth-century Norwegian and Swedish cooking, with German, Czech, Cornish, Italian and Polish contributions and minor Native American influence seen mainly in wild rice. Since the 1960s the Twin Cities have added Thai, Hmong, Vietnamese and Laotian food. Dishes uniquely associated with the state include hotdish, fried walleye, the Jucy Lucy, wild rice soup, lutefisk and lefse. The Iron Range is known for porketta, potica and pasties, and the food is generally hearty, affordable and rarely spicy, suited to the long cold winters.
Facts
Signature Dish Signature Dish Connections
Uses Ingredient
Source Cuisine of Minnesota (Wikipedia)
Source Cuisine of Minnesota (Wikipedia)
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Source Cuisine of Minnesota (Wikipedia)Lead, regionQuote, Lead, region
The cuisine of Minnesota refers to the food traditions, cooking techniques, dishes, and ingredients found throughout the state of Minnesota.
Sources
1. Cuisine of Minnesota (Wikipedia)
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Minnesotan foods are also rarely spicy.
Lead, signature dish
Dishes uniquely associated with Minnesota cuisine include hotdish, fried walleye, Jucy Lucys, wild rice soup, lutefisk, lefse
Lead, region
The cuisine of Minnesota refers to the food traditions, cooking techniques, dishes, and ingredients found throughout the state of Minnesota.
Uses Ingredient: Cranberry, 19th century
Early Minnesotans used cranberries in pies, molded desserts and frozen confections.
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