List of Traditional Ethnic Foods of the Upper Peninsula

Antipasto 

Italian  vegetable and tuna mix

Baccala    

Italian dried cod fish

Bagna cauda 

Piedmontese garlic cream dip

Braunschweiger

German sausage

Cinnamon toast

Finnish

Cookies 

Italian: biscotti, pizelle, cialde

Cornetti 

Italian rolls

Cudighi  

Italian sausage

Grappa  

Italian brandy

Grissini

Italian bread sticks

Juustoa

Finnish squeaky cheese

Kielbasa 

Polish sausage

Kiska 

Polish blood sausage

Maakana  

Finnish ring bologna

Pasty

Free-standing Cornish pie

Porchetta  

Pork roast from Abruzzi

Potato rings

Swedish sausage

Saffron buns

Cornish

Salame 

Milanese

Sautissa 

Piedmontese sausage

Supressa 

Italian cured meat

Sylte

Swedish head cheese

Torchetti

Piedmontese cookies

Tourtiere 

French-Canadian pork pie

Drinks: Anaconda and Peter White Punch

There are a number of works which deal with the foods of the Upper Peninsula.

Thomas A. Naegele's Edible and Medicinal Plants of the Great Lakes Region (Davisburg, MI: Wilderness Adventure Books, 1996) consists of a drawing of the plant and a page-long description including information on the plant's food value. Unfortunately there are no recipes connected with this work.

Sally Eustice has produced an excellent work entitled, History from the Hearth: A Colonial Michilimackinac Cookbook (Mackinac Island, MI: Mackinac Island State Parks, 1997). It includes both historical background and recipes of Native American, French and English origin. It includes quotes from past travelers to the area which enhances the quality of the book. It is highly recommended and would make an fine gift.

National recipes which appeared in Upper Peninsula newspapers during World War II are also available. They can be found at the end of Russell M. Magnaghi's World War II Comes to the Upper Peninsula, 1941-1945. Publications of the Center for Upper Peninsula Studies, Northern Michigan University, vol. 1, no. 1. Marquette, 1997.

For the more recent period there are two articles by Magnaghi, "Foodways of the Upper Peninsula" and "The Cornish Pasty: Its History and Lore" which are found in Magnaghi and Michael Marsden, eds. A Sense of Place, Michigan's Upper Peninsula (Marquette: Northern Michigan University Press, 1997. The first article provides information on ethnic foods that are available for purchase in the Upper Peninsula.