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Official State Foods

Many symbols of a state are edible: items such as fish, nuts, and berries to name a few. They will not be found on this list.

This list only includes items that were specifically adopted as a food item. It includes everything from deserts, cookies, and muffins to complete meals.

Official foods listed by state. (List by state or year)
StateList by state Name Designated as Year
Alabama [ None ]    
Alaska [ None ]    
Arizona [ None ]    
Arkansas [ None ]    
California [ None ]    
Colorado [ None ]    
Connecticut [ None ]    
Delaware Peach pie Official dessert 2009
Florida Key lime pie Official state pie 2006
Georgia Grits Official prepared food 2002
Hawaii [ None ]    
Idaho [ None ]    
Illinois Popcorn Official state snackfood 2004
Indiana Sugar cream pie Official state pie 2009
Iowa [ None ]    
Kansas [ None ]    
Kentucky [ None ]    
Louisiana Beignet Official state doughnut 1986
Louisiana Mayhew jelly Official state jelly 2003
Louisiana Louisiana sugar cane jelly Official state jelly 2003
Louisiana Natchitoches meat pie Official state meat pie 2003
Louisiana Gumbo Official state cuisine 2004
Maine Blueberry pie State dessert 2011
Maine Whoopie pie State treat 2011
Maryland Smith Island cake State dessert 2008
Massachusetts Corn muffin Official muffin 1986
Massachusetts Baked navy bean Official bean 1993
Massachusetts Boston cream pie Official dessert or dessert emblem 1996
Massachusetts Chocolate chip cookie Official cookie 1997
Massachusetts Boston cream donut Official donut 2003
Michigan [ None ]    
Minnesota Blueberry muffin Official muffin 1988
Mississippi [ None ]    
Missouri Ice cream cone Official dessert 2008
Montana [ None ]    
Nebraska [ None ]    
Nevada [ None ]    
New Hampshire [ None ]    
New Jersey [ None ]    
New Mexico Biscochito Official cookie 1989
New York Apple muffin Official muffin 1987
North Carolina [ None ]    
North Dakota [ None ]    
Ohio [ None ]    
Oklahoma Fried okra, squash, cornbread, barbecue pork, biscuits, sausage and gravy, grits, corn, strawberries, chicken fried steak, pecan pie, and black-eyed peas. Official state meal 1988
Oregon [ None ]    
Pennsylvania [ None ]    
Rhode Island [ None ]    
South Carolina Boiled peanuts Official state snack food 2006
South Dakota Kuchen Official state dessert 2000
South Dakota Fry bread Official bread 2005
Tennessee [ None ]    
Texas Chili Official state dish 1977
Texas Pecan Official state health nut 2001
Texas Tortilla chips and salsa Official state snack 2003
Texas Pan de campo (cowboy bread) Official state bread 2005
Utah [ None ]    
Vermont Apple pie State pie 1999
Virginia [ None ]    
Washington [ None ]    
West Virginia [ None ]    
Wisconsin Kringle State pastry 2013
Wyoming [ None ]    
The Oxford Companion to American Food and Drink

The Oxford Companion to American Food and Drink, edited by Andrew F. Smith. 736 pages. Publisher: Oxford University Press, USA; 1St Edition edition (May 1, 2007) Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, The Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!

Building on the highly praised and deliciously browseable two-volume compendium The Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.

The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America, edited by Andrew F. Smith. 1,584 pages. Publisher: Oxford University Press, USA (December 9, 2004) The history of food and drink in America is an exciting tale of unexpected twists and turns that are even more amusing than the oft-repeated myths. It is a story filled with hot-shot inventors, high-flying promoters, risk-taking growers, efficiency-conscious processors, hard-hitting advertisers, and lip-smacking consumers--all of whom have contributed to transforming lowly American food into a worldwide culinary delight.

In 800 intriguing articles (from over 200 contributors), The Oxford Encyclopedia of Food and Drink in America covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. In an A-Z format, this two-volume set details the regions, people, ingredients, foods, drinks, publications, advertising, companies, historical periods, and political and economic aspects pertinent to American cuisine. With contributions from academia, industry, and the culinary world, the Encyclopedia provides a far-ranging yet cohesive account of American history and culture from a gastronomic perspective.

From the extravagant feasts of Diamond Jim Brady in the Gilded Age to the fad diets and the health consciousness of today, the status and cultural significance of American food and rink has transformed throughout the years. With interesting anecdotes, informative sidebars, and generous bibliographies, The Encyclopedia of Food and Drink in America will captivate readers--from scholars and food lovers everywhere--in this journey through American culinary history.

American Regional Cuisine

American Regional Cuisine, by Michael F. Nenes. 576 pages. Wiley; 2 edition (March 3, 2006) The culinary heritage of the United States is as rich and multifaceted as the nation itself. American Regional Cuisine celebrates everything that is different, distinctive, and delicious in the diverse traditions of American cooking--from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino.

This unique cookbook and guide to the finest in regional American cooking features recipes for 250 of the most popular and memorable dishes from eleven regional culinary traditions, including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisine of California and Hawaii. Grouped by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

The book establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature. Well-known chefs and restaurateurs introduce the cuisine of each region, from Michael Foley (owner of Printer's Row restaurant in Chicago) and Allen Susser (owner and executive chef of Chef Allen's in Miami) to Bert Cutino (owner of the Sardine Factory in Monterey, California).

Detailed, easy-to-follow instructions ensure that nothing is left to chance when it comes to preparing mouthwatering soups, tempting appetizers, and elegant entrées from every American culinary tradition. And more than 70 color and black-and-white photographs demonstrate cooking techniques and reveal the beauty of finished dishes.