The birthplaces of various foods often reflect the unique cultural, geographical and historical influences of a region, giving rise to iconic dishes that become synonymous with their origins.
From Chicago's deep-dish pizza to Japan's ramen, each dish tells a story of local ingredients, evolving culinary techniques, and the community's tastes and needs.
Over time, these foods can transcend their original contexts, gaining popularity worldwide, yet they remain deeply rooted in their place of origin, carrying with them a sense of authenticity and identity that connects people to a particular place and time.
Many foods that we have come to know and love originated right in the Appalachian region of the United States:
1. Pepperoni Rolls
Birthplace: Fairmont, West Virginia
Italian immigrant baker Giuseppe “Joseph” Argiro created a soft roll stuffed with pepperoni in the 1920s as a portable lunch for coal miners.
2. Hot Brown
Birthplace: Louisville, Kentucky
An open-faced sandwich consisting of turkey, bacon, tomatoes, and Mornay sauce, all baked until the bread is crisp and the sauce is bubbly. The Hot Brown was created at the Brown Hotel in Louisville in the 1920s by Chef Fred K. Schmidt. It has since become a signature dish of Kentucky and a popular Appalachian delicacy.
3. Moon Pie
Birthplace: Chattanooga, Tennessee
The Chattanooga Bakery created the Moon Pie, a marshmallow-filled, chocolate-covered sandwich, in 1917. It became a popular treat among coal miners and remains an iconic snack.
4. Goetta
Birthplace: Cincinnati, Ohio
Goetta is a breakfast staple in Cincinnati. It is a German-American dish made from ground meat (usually pork and beef), steel-cut oats, and spices. It reflects the city's German heritage and its location on the fringes of Appalachia.
5. Benedictine Spread
Birthplace: Louisville, Kentucky
Jennie Carter Benedict invented a cucumber and cream cheese spread in the early 20th century. It became a popular sandwich filling in Louisville and is still enjoyed today, particularly at Kentucky Derby parties.
6. Pimento Cheese
Birthplace: Frankfort, Kentucky (Popularized in the South)
A spread made with cheese, mayonnaise, and pimentos. While it's widely known as a Southern dish, its roots can be traced to the Benedictine recipe from Louisville, Kentucky, and it became especially popular in the surrounding Appalachian regions.
7. Lane Cake
Birthplace: Clayton, Alabama (while not strictly Appalachia, it's often associated with Appalachian cuisine)
The Lane Cake, a bourbon-laced layer cake with a fruit-and-nut filling, was created by Emma Rylander Lane in Clayton, Alabama, in 1898. It’s been popular throughout the Appalachian South, especially in Kentucky.
8. Spiedie
Birthplace: Binghamton, New York
Spiedies are marinated meat (usually lamb, chicken, or pork), skewered and grilled, then served on Italian bread. This dish is a regional specialty of Binghamton and the surrounding areas in New York's Southern Tier, on the northern edge of Appalachia.
9. Smith Island Cake
Birthplace: Smith Island, Maryland
A multi-layered cake with frosting between each layer, typically made with yellow cake and chocolate icing. This dessert is a regional specialty of Smith Island, which, while technically Chesapeake Bay, shares cultural ties with parts of Appalachia.
10. Country Captain
Birthplace: Savannah, Georgia (influences extend into Appalachian Georgia)
A curry-flavored chicken stew with tomatoes, onions, and bell peppers, typically served over rice. Although its origins are debated, Savannah claims it, and it has made its way into the Appalachian regions of Georgia.
11. Jell-O Salad
Birthplace: Salt Lake City, Utah (popularized in Appalachia)
While Jell-O salad originated outside of Appalachia, it became a staple in Appalachian and Southern homes, particularly in West Virginia and Tennessee, where it often includes fruits, nuts, and whipped cream.
12. Chess Pie
Birthplace: Virginia (General Region, debated)
A simple pie made with butter, sugar, eggs, and cornmeal. While the exact city of origin is unclear, it's closely associated with Appalachian, Virginia and Kentucky.
13. Liver Mush
Birthplace: Shelby, North Carolina
A dish made from pork liver, head parts, and cornmeal, formed into a loaf and fried. Liver mush is a regional specialty of Shelby, North Carolina, and surrounding areas in the Appalachian foothills.
14. Kentucky Burgoo
Birthplace: Owensboro, Kentucky
A thick stew made from a variety of meats (often including wild game), vegetables, and spices. It was traditionally cooked over an open flame for several hours, a practice that continues at community events in Owensboro.
These dishes reflect the culinary diversity and history of the Appalachian region and its cities, showcasing the deep roots of local traditions and the influence of various immigrant groups. These dishes highlight the rich culinary heritage of Appalachia, showcasing how the region's diverse history and local ingredients have given rise to unique and enduring foods.
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