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Articles of category "Southern U.S. Cuisine"
American food sorely lacks an identity. This huge nation, with as many growing regions as ethnicities, can`t (and perhaps shouldn`t) articulate itself in any unified culinary language. Pockets of wonderful cooking have always existed. There are regional specialties of the South, where the cuisine is called as Southern regional food - addictive green chiles in the Southwest, solid German and Scandinavian "real-food" of the Midwest, and corn bread and sweet baked beans from New England. 
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