State Fare: America's Offbeat Regional Foods
Check out this interactive map from National Geographic featuring some of America's offbeat regional foods like fry sauce, half-smokes, Texas caviar, and liver mush; recipes included.
(HT: Tom McMahon)
CARPE DIEM
Professor Mark J. Perry's Blog for Economics and Finance
Wednesday, October 17, 2007
(HT: Tom McMahon)
About Me
- Name: Mark J. Perry
- Location: Washington, D.C., United States
Dr. Mark J. Perry is a professor of economics and finance in the School of Management at the Flint campus of the University of Michigan. Perry holds two graduate degrees in economics (M.A. and Ph.D.) from George Mason University near Washington, D.C. In addition, he holds an MBA degree in finance from the Curtis L. Carlson School of Management at the University of Minnesota. In addition to a faculty appointment at the University of Michigan-Flint, Perry is also a visiting scholar at The American Enterprise Institute in Washington, D.C.
Previous Posts
- CME Introduces Emerging Markets Index Futures
- Surface Navigation Help for NYC Subway Riders
- Nitwitery: Force-feeding Ethanol As Energy Savior,...
- Cutting the Umbilical Cord: Canadians Are Now Gett...
- Surgery Wait Times in Canada Hit Record High
- Grammar Citation
- Let a Thousand McDonald's Bloom in Russia
- Hayek's Influence on 2007 Nobel Economists
- Update: WTO Rules Against US Cotton Subsidies
- Thinking of a Foreign-Made Car? Better Buy Now
2 Comments:
Ummm, kringle. But only from the O&H bakery in Racine, Wisconsin.
Wow, I wasn't aware the half-smoke was a DC thing...I've been eating them here my entire life and just kind of took it for granted.
Post a Comment
<< Home