Why are foodways important?

Foodways is the study of what people eat and why. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences.



Why is recognition of diverse foodways valuable?

Preserving our past and present for the future by research, documentation and oral histories. It is culinary anthropology on the hoof, paw, root and leaf.



Follow Greater Midwest Foodways via:
Join our E-mail list

Contestant, Missouri State Fair, 2014


Greater Midwest Foodways Alliance


2015: Family Favorites Never Served to Guest 
(or whatever you want)

Missouri State Fair

August 15, 2015



Italian cookies Missouri State Fair 2015 Greater Midwest Foodways Alliance 2015 peter engler

(Image by Peter Engler)




Guantis (Pronounced Wanda's) AKA Italian Cookies

Jessica Snell, Sedalia, Missouri



Guantis is a Matalone Family tradition.  We have them at Christmas and weddings.  The recipe came from my Great Grandmother who came to the United State s from Italy during the Great Depression. This recipe is one that takes the whole family to make.  Originally they layered sheets on their bed to allow the cookies to dry after frying.




Guantis (Pronounced Wanda's) AKA Italian Cookies

Jessica Snell, Sedalia, Missouri


6 Large Eggs

1/2 Tsp. Salt

1/2 Cup Sugar

1 Tbsp. Baking Powder

1 Tbsp. Vanilla

6 Cups Flour (about)

1/3 Cup Butter or Oil (vegetable)


Beat Eggs in a deep bowl.

Add remaining ingredients with enough flour to make a medium soft dough. (But not sticky, about 6 cups)

Knead well then let stand about 15 minutes.

Knead 5 minutes longer.

Place in a bowl, and keep covered.

Roll out small amounts of dough at a time, rolling each piece as thin as possible.

Cut in narrow strips, about 4 inches long. (or any desired length)

Form shape desired. (wreath, bow, knot)

Fry in a deep fat (corn oil) at 360 degrees until delicately brown.





1/2 Cup Butter

2 Tsp. Vanilla

1/2-1 Cup Milk

2 Pounds Powdered Sugar

Food Coloring of Your Choice


Mix all ingredients together until icing becomes thin enough to drizzle. Frost with thin powdered sugar icing (kind of like a royal icing, more of a hardened texture) and top with nonpareils mix sprinkles.