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The casual English practice of animal husbandry allowed sheep to roam free, consuming a variety of forage. Forage-based diets produce meat with a characteristically strong, gamey flavor and a tough consistency, which requires aging and slow cooking to tenderize. [22] Fats and oils derived from animals were used to cook many colonial foods.
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.
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. [1 ...
The Norman conquest introduced exotic spices into Great Britain in the Middle Ages. New foodstuffs have arrived over the millennia, from sausages in Roman times, and rice, sugar, oranges, and spices from Asia in the Middle Ages , to New World beans and potatoes in the Columbian exchange after 1492, and spicy curry sauces from India in the 18th ...
Geoffrey and Margaret Zakarian may have opened restaurants like The Lambs Club, The National and The Palm Court, but the couple also appreciate the value of a delicious home cooked meal. Many of ...
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The Moluccas, often referred to as the "Spice Islands," were renowned for producing cloves, nutmeg, and mace—spices highly valued in Europe for their use in medicine, preservation, and flavoring food. Control over these islands meant access to immense wealth, making them a focal point of European colonial ambitions in the 16th and 17th centuries.
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