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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.
New England has a shared heritage and culture primarily shaped by waves of immigration from Europe. [137] In contrast to other American regions, many of New England's earliest Puritan settlers came from eastern England, contributing to New England's distinctive accents, foods, customs, and social structures.
New England has developed a distinct cuisine, dialect, architecture, and government. New England cuisine has a reputation for its emphasis on seafood and dairy; clam chowder, lobster, and other products of the sea are among some of the region's most popular foods.
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A striking characteristic of the diet in New England was the seasonal availability of food. [34] While farming in the southern colonies took place for most of the year, northern growing seasons were more restricted, limiting the availability of fresh fruit and vegetables.
The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as ...
The modern johnnycake is a staple in the traditional cuisine of New England, [3] where it is believed to have originated in Rhode Island. [ 1 ] [ 16 ] A modern jonnycake is fried gruel made from yellow or white cornmeal that is mixed with salt and hot water or milk, and sometimes sweetened.
Southern New England Algonquian cuisine comprises the shared foods and preparation methods of the indigenous Algonquian peoples of the southern half of New England, which consists of Massachusetts, Connecticut, Rhode Island, but also included portions of coastal New Hampshire and Long Island, now part of New York, as a cultural and culinary region.