Philadelphia cuisine

The cuisine of Philadelphia was shaped largely by the city's mixture of ethnicities, available foodstuffs and history. Certain foods have become associated with the city.

Invented in Philadelphia in the 1930s, the cheesesteak is the most well known, and soft pretzels have long been a major part of Philadelphia culture.

The late 19th and early 20th centuries saw the creation of two Philadelphia landmarks, the Reading Terminal Market and Italian Market. After a dismal restaurant scene during the post-war era of the 20th century, the 1970s brought a restaurant renaissance that has continued into the 21st century.

Many foods and drinks associated with Philadelphia can also commonly be linked with Pennsylvania Dutch cuisine and Italian-American cuisine.

Innovations

Philadelphia's large immigrant population has contributed to a large mixture of tastes to mingle and develop. Many types of foods have been created in or near Philadelphia or have strong associations with the city. In the 20th century, Philadelphia's foods included the cheesesteak, stromboli, hoagie, soft pretzel, water ice and soda.

The cheesesteak is a sandwich traditionally made with sliced beef and melted cheese on an Italian roll. In the 1930s, the phenomenon as a steak sandwich began when hot dog vendor brothers Pat Olivieri and Harry Olivieri put grilled beef on a hot dog bun and gave it to a taxi driver. Later, after Pat and Harry had started selling the sandwich on Italian rolls, the cheesesteak was affixed in the local culture when one of their cooks put melted cheese on the sandwich.

Originally, the cheese was melted in a separate container to accommodate their large clientele who followed kosher rules, thereby not mixing dairy and meat. Today, cheese choices in Philadelphia eateries are virtually limited to American, Provolone, or Cheez Whiz. The latter is especially popular in those places that prominently carry it.

The hoagie is another sandwich that is said to have been invented in Philadelphia, undoubtedly of origin in Italian-American cuisine. It has been asserted that Italians working at the World War I era shipyard in Philadelphia, known as Hog Island where emergency shipping was produced for the war effort, introduced the sandwich, by putting various sliced meats, cheeses, and lettuce between two slices of Italian bread. This became known as the "Hog Island" sandwich; hence, the "hoagie".

Declared the official sandwich of Philadelphia in 1992, the hoagie is a sandwich made of meat and cheese with lettuce, tomatoes, and onions on an Italian roll.

Another Italian roll sandwich popularized in Philadelphia by Italian immigrants is the roast pork Italian, or Italian roast pork sandwich, a variation of the Italian street food dish known as ''porchetta''. The sandwich consists of sliced roast pork with broccoli rabe or spinach and provolone cheese.

Philadelphia Pepper Pot, a soup of tripe, meat, vegetables, is claimed to have been created during the American Revolutionary War and named after the home city of its creator.

Snapper soup, a thick brown turtle soup served with sherry, is a Philadelphia delicacy, generally found in area bars and seafood restaurants. In many places, it is served with oyster crackers (such as OTC Crackers, OTC being an abbreviation for "Original Trenton Cracker") and horseradish.

The snack item commonly associated with Philadelphia, but not invented there, is the soft pretzel. The soft pretzel dates back to 7th-century France and was brought over to the Philadelphia area by the Pennsylvania Dutch. Pretzels were sold in Philadelphia by numerous vendors on street corners. Federal Pretzel Baking Company defined the soft pretzel for most Philadelphians during the 1900s by first applying mass production and distribution to a distinctive baked flavored family recipe.

Another snack associated with Philadelphia is Irish potato candy. The candies have a coconut cream inside (generally made from some blend of coconut, confectioner's sugar, vanilla, and cream or cream cheese) and are rolled in cinnamon on the outside, resulting in an appearance reminiscent of small potatoes.Irish Potato Candy Recipe from Allrecipes.com
/ref> The treats are about the size of a large marble and are especially popular around St. Patrick's Day.

Oh Ryan's of Boothwyn, Pennsylvania, claims to be the largest distributor of Irish Potatoes, shipping about 80,000 pounds to major chains and smaller candy stores, mostly in the Philadelphia area.Erin Zimmer
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Water ice, known as Italian ice in other Northeastern US cities, is similarly associated with Philadelphia, brought to Philadelphia by Italian immigrants. Water ice likely derives from semi-frozen desserts originating in Italy, specifically '' granita''.

The Philadelphia metropolitan area is the only region of the United States to refer to the dessert as "water ice"; in other areas, such as New York City, water ice is called "Italian ice". However, despite the overlap and near synonymity between the two terms, water ice has been described as a specific type of Italian ice originating in Philadelphia, or a "variation on the more broadly-accepted Italian ice." Certain stands like South Philadelphia's "Pop's" or "Italiano's" became popular for their “water ice”, and Philadelphia water ice was later franchised into new markets with the spread of "Rita's Water Ice".

As with New York City and Chicago, Philadelphia has its own regional variant of hot dog known as the Texas Tommy, originating right outside Philadelphia in Pottstown, Pennsylvania before spreading throughout the Delaware Valley region and South Jersey. The Texas Tommy hot dog is defined by its use of cheese (usually cheddar cheese) and bacon as toppings.

Some variations of the Texas Tommy use other forms of cheese, replacing the cheddar with the Cheez-Whiz found on cheesesteaks. The bacon and cheese are often wrapped around the hot dog, and the hot dog may be cooked using a variety of methods, such as deep frying, barbecuing, or grilling. Condiments such as mustard, ketchup, or relish may be used in addition to the bacon and cheese.

Chili is also sometimes added to the Texas Tommy, making the dish resemble more closely a Texas Wiener or chili dog with bacon and cheese.

Some types of soda that rose to popularity in Philadelphia include Hires Root Beer, Franks Beverages' unique Black Cherry Wishniak or Vanilla Cream, and Levis Champ Cherry.

Restaurants and markets

In early Philadelphia history the city's eating scene was dominated by taverns. By 1752, Philadelphia had 120 licensed taverns and numerous illegal taverns. The taverns ranged for all types of people and class from illegal grog shops on the waterfront that sailors frequented to the upper class taverns that members of city government enjoyed.
Taverns such as the London Coffee House, the Blue Anchor, Tun Tavern and John Biddle's Indian King were regular meeting places for the political and business leaders of the city. The City Tavern is a replica of a historic 18th-century building located at 138 South 2nd Street and is part of Independence National Historical Park. The tavern offers authentic 18th-century recipes, served in seven period dining rooms, three wine cellar rooms and an outdoor garden.

McGillin's Olde Ale House, located on Drury Street in Center City, is the oldest continuously operated tavern in the city, and has become a well-knownplace for celeb-spotting.

Popular restaurants during the early 19th century included the United States Hotel and Parkinson's on Chestnut Street and Joseph Head Mansion's House on Spruce Street. One of the most significant restaurateurs and caterers at this time was M. Latouche, an expert in French cuisine, whose restaurant offered expensive food and choice wine.

Toward the end of the 19th century, the large number of Italian immigrants in South Philadelphia