But the original fair-goers might be horrified. When state fairs got their start, they were strictly agricultural affairs that celebrated the bounty of the harvest, brought farm families together to learn new skills and just provided a day off. Since their beginning with the Syracuse State Fair of 1841, the Library of Congress writes that they have been a place to show off “traditional homecrafts,” giant vegetables and prime livestock. But they’re also a place for friendly competition–and nowhere is that more visible than in fair food.
“The fairs were started as a way to bring farmers together–to compare notes,” Marla Calico of the International Association of Fairs and Expositions told Rebecca Strassberg for Thrillist. “There were competitions for everything: Cattle, sheep, swine–great!” Strassberg writes. “Let’s judge ‘em. Grains, plants, fruits, vegetables–even better.”
Although today’s state fairs might seem to have a lot to do with carnival-style attractions, that competitive spirit lives on. “Corn dogs, fried candy bars, even locally grown roasted corn are perennial fair favorites,” writes Ria Misra for Modern Farmer, “but every year there is fierce competition among state fair chefs to come up with a new fair classic to rival the success of the old favorites.”
Deep-fried butter on a stick might not become a new staple, but it did put the Iowa State Fair in the headlines a few years ago. Here are some other fair treats you might see while celebrating the season of plenty:
Early fair food was as simple as roasted corn, soft drinks or candy. These things are all still around today–just turned up a few notches.