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An acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine.. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking - not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest.. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them.