The Culinary Heritage of West Virginia and Louisiana

Catholics have had a tremendous impact on American food from the beginning. The Franciscan friars in the California missions brought wine making. Those same friars also invented a delicious cheese that we now know as Monterey Jack. In Louisiana the French, African, and Acadian peoples who settled the land developed cajun and creole food. In Cincinnati, Ohio a Catholic businessman convinced Ray Kroc to make the Filet-o-Fish a staple of the McDonald’s menu. In West Virginia the pepperoni roll became a hugely popular quick and easy meal for miners. And in Michigan, locals received permission to eat muskrat as a source of protein on Fridays.