Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by factors like warming oceans and rapidly evolving urban landscapes? In our increasingly interconnected world, does truly regional cuisine still exist? 

Join us in taking a look at some iconic regional dishes and the stories behind them. 

Further Reading:

To learn more about the University of Arizona’s Center for Regional Food Studies, visit their website here.

To learn more about your impact on the Chesapeake Bay, you can check out this tool on the Chesapeake Bay Foundation website here.

Want to get in on the Cincinnati Chili debate? Read the original Deadspin article and a 2017 Vice piece defending the dish.

To read Rachel Martin’s full article chronicling hot chicken’s history, you can read her Bitter Southerner article here. You can also read her book, Hot Hot Chicken: A Nashville Story 

To make reservations and learn more about Komah, Paulo Shin’s restaurant, feel free to browse his website here.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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