The concept of a “state food” is something controversial.
It’s not something formally stated, rather something that is agreed upon. It
may even come down to reputation, as is the case with something like the Philly
Cheesesteak or the Maryland crab cake.
Most states have cookbooks, like “The Legendary Illinois
Cookbook.” Much of these recipes are rooted deeply in the history of that
state, as is the case with “The Melting Pot: Ethnic Cuisine in Texas,” which
includes everything from Czech potato stew to Belgian Beer waffles. Many of
these cookbooks are freely available through the Library of Congress, and local
libraries are bound to carry ones related to your state. You can also research
old Church and community cookbooks for recipes that fed groups of people.
Granted, these primary sources are more difficult to find, but they do paint a
better and more accurate picture of cuisine of the time.
Of course, there are modern variations on these cookbooks.
These versions usually offer fare that is popular now, like mousse cake in
Australia, or barbecue in Kansas. These recipes are good, and do have some
connection to the state, but they don’t really have any historical ties to what
people used to eat. If you’re lucky, you may find one of these modern cookbooks
with a throwback recipe in them, although this is rare.
