Gayle DeM wrote:Yeah, I know I am one of probably 100 Scandinavian’s in the Louisville area
Robin Garr wrote:Gayle DeM wrote:Yeah, I know I am one of probably 100 Scandinavian’s in the Louisville area
Bear in mind, though, that in an older city like Louisville where the immigrant stream largely preceded Ellis Island days, there's a lot of us in the "Heinz 57" category, even if the main local threads are German and Irish (and a little Italian) Catholic and English/Scotch-Irish Protestant.
F'rinstance, my father has a bunch of old genealogy books that indicate a several-great-grandfather had a brother named Gustavus Adolphus. Named in honor of a Swedish king? Why? Some Scandihoovian influence can't be ruled out ...
C. Devlin wrote:Which (the original subject here) raises a question I've had since we moved here, because the term "regional" cooking has never been particular evocative for me in terms of explaining what the actual foods of the original immigrant populations might have been. I keep meaning to explore that. What the percentages of the various, early ethnicities around these parts are.
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