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North American colonies 1763–76. The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States.. In the period leading up to 1776, a number of events led to a drastic change in the diet of the American colonists.
Cuisine of the Thirteen Colonies (1607–1776). Pages in category "Cuisine of the Thirteen Colonies" The following 9 pages are in this category, out of 9 total.
A map of the Thirteen Colonies (in red) and nearby colonial areas (1763–1775) just before the Revolutionary War. In response, the colonies formed bodies of elected representatives known as Provincial Congresses, and colonists began to boycott imported British merchandise. [62]
European cuisine influenced the American pie tradition. In 1614, the Dutch established several settlements in Maryland and other Northern colonies. [45] Dutch colonists introduced pancakes, waffles, doughnuts, cookies, coleslaw and pretzels into the cuisine of the Thirteen Colonies.
Pone is a type of baked or fried bread in American cuisine, and the Cuisine of the Southern United States. Pone could be made with corn, or some other main ingredient could be used like sweet potato. This style of bread, eaten cold as a breakfast food, was a staple food of the cuisine of the Thirteen Colonies. [1]
While the earliest cuisine of the United States was influenced by Native Americans, the thirteen colonies, or the antebellum South, the overall culture of the nation, its gastronomy and the growing culinary arts became ever more influenced by its changing ethnic mix and immigrant patterns from
05:13, 3 March 2023: 506 × 662 (507 KB) Johnn Francis: Reverted to version as of 21:34, 7 January 2009 (UTC) This map describes the situation in the year 1775. Florida was acquired by Britain in 1763 from Spain (who would re-acquire it in 1783). Therefore Florida (both west and east) was British at the time this map is set. 16:41, 19 December 2022
Traditional New England cuisine is known for a lack of strong spices, which is because of local 19th century health reformers, most prominently Sylvester Graham, who advocated eating bland food. [3] Ground black pepper, parsley , garlic , and sage are common, with a few Caribbean additions such as nutmeg , plus several Italian spices.