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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.
While not always spicy, Cajun food is known for its unique use of many seasonings, including garlic, hot peppers, and filé powder. [6] [7] [8] Soul food was created by the African-American descendants of slaves. It is closely related to the cuisine of the Southern United States, but its origins trace back to West Africa. It often features ...
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In the early 1900s muckraking journalists raised public concern about the wholesomeness of industrialized food products that contained various preservatives and adulterants of unknown safety. [ citation needed ] From 1902 to 1912 Harvey Washington Wiley , a chemist at the U.S. Department of Agriculture , supervised "hygienic table trials" to ...
Colonial goods stores are retailers of foods and other consumer goods imported from European colonies, called colonial goods. During the nineteenth century, they formed a distinct category of retailer in much of Europe, specializing in imported, non-perishable dry goods like coffee , tea , spices , rice , sugar , cocoa and chocolate , and tobacco .
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
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South American cuisine – Some of the richest food products of South America come from the middle of the continent, the Amazon basin. For example, the Amazon region provides a plethora of fresh fish and tropical fruits. [32] In countries like Peru, there is a strong influence of the Inca empire and their cuisine.
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