The history of the Midwest is remarkable for many reasons, not least of which is the diversity of its population, and therefore of its regional cuisine. There were reliable foods here, and migration from Meso-America introduced more. But myriad other foods entered and mingled as people escaping war, poverty, and famine began flooding into the young country. Between 1850 and 1910, the Midwest grew faster than any other region in history. Migrants from China, Europe, Mexico, and other regions of the U.S. brought traditions, which mixed and evolved. The food culture of a region famed for abundance became hard to define (but worth exploring) because of its diversity.