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In 1848, Switzerland adopted a constitution which gave the country a more centralized government and created a single economic area where cantonal rivalries had previously hindered development. However, for many people conditions continued to be very difficult; poverty, hunger and lack of employment prospects encouraged large-scale emigration throughout the 19th century, much of it to north and south America. (Source)
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Immigrants - In the first half of the nineteenth century large numbers of Swiss settled in the rural Midwest, especially in Ohio, Indiana, Illinois, and Wisconsin. (Source) Perhaps the most popular Swiss settlement in Wisconsin is New Glarus. It was named after the town Glarus in Switzerland. Those who settled in New Glarus had been beef farmers prior to their move to America. When they arrived they were very poor and could not afford the equipment needed to continue raising cattle for beef. With the help of friends back in Glarus they were able to purchase a few dairy cattle. Since that time New Glarus and nearby Monroe have become well-known for their production of cheese. (Source)
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Food - Predictably, Swiss cuisine varies according to ethnic influences. Another historic division is equally telling, however: that between country and city. Thus, two dishes eaten today by all Swiss are the simple cheese fondue, eaten for centuries by Swiss in rural regions, and veal with a sauce of white wine and cream, formerly enjoyed by city dwellers. Cheese, however, is popular in almost any form. As for other regional cuisine, German areas favor pork, often accompanied by rosti, a dish of diced potatoes mixed with herbs, bacon, or cheese, and fried to a golden brown.
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