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Most roasted meats were cooked over a hearth, but fresh meat was a luxury, and usually only available for special occasions. Preserved meats were the standard, usually salted or smoked lamb, beef or pork. The main game meats found in the American diet during the antebellum era were rabbit, squirrel, venison, buffalo and bear.
In the early 17th century, the first wave of English immigrants began arriving in North America, settling mainly around the Chesapeake Bay in Virginia and Maryland. Virginian settlers were dominated by noblemen with their servants (many were Cavaliers fleeing in the aftermath of the English Civil War , 1642–51) and poor peasants from southern ...
Since the 1800s, New England's culinary traditions have been influenced by the arrival of Irish Americans, Portuguese Americans, and Italian Americans. [11] Irish-style braised pickled beef was the origin of New England boiled dinner. [7] "Country stores" sold homemade jams, fruit preserves and penny candy. Common crackers are still made with ...
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 ...
It could rewrite what is known about Indigenous history in North America, providing evidence of a more sedentary life style taking hold much earlier than the nomadic way of living that experts ...
Cotton became a major plantation crop after 1800 in the "Black Belt," and throughout the region from North Carolina in an arc through Texas where the climate allowed for cotton cultivation. [ 3 ] Apart from the tobacco and rice plantations, the great majority of farms were subsistence, producing food for the family and some for trade and taxes.
The William Davies Company facilities in Toronto, Ontario, Canada, circa 1920. This facility was then the third largest hog-packing plant in North America. The meat-packing industry (also spelled meatpacking industry or meat packing industry) handles the slaughtering, processing, packaging, and distribution of meat from animals such as cattle, pigs, sheep and other livestock.
Previous colonial wars in North America had started in Europe and then spread to the colonies, but the French and Indian War is notable for having started in North America and spread to Europe. One of the primary causes of the war was increasing competition between Britain and France, especially in the Great Lakes and Ohio valley. [82]