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During the colonial period and into the 19th century farmers on the Eastern Shore of the Chesapeake Bay built farmhouses that grew as the owner prospered. This style of house known the Eastern Shore Style or "big house, little house, colonnade and kitchen" is unique to the Delmarva Peninsula. The first section or "little house" was usually a ...
The American colonial diet varied depending on region, with local cuisine patterns established by the mid-18th century. A preference for British cooking methods is apparent in cookbooks brought to the New World. There was a general disdain for French cookery, even among the French Huguenots in South Carolina and French Canadians. [15]
The cookhouse or kitchen was almost always in a separate building in the South until modern times, sometimes connected to the main house by a covered walkway. This separation was partially due to the cooking fire generating heat all day long in an already hot and humid climate.
The smaller rooms, and the stairways to the first floor and the house's yard, led off the kitchen. [297] When the mansion became a museum, part of the basement became a one-bedroom apartment for the house's caretaker, who lives there rent-free. [304] [305] The kitchen originally measured 20 by 30 feet (6.1 by 9.1 m) across.
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 ...
Bequette–Ribault House in Ste. Geneviève, Missouri, built 1778, French colonial. Developed in French-settled areas of North America beginning with the founding of Quebec in 1608 and New Orleans, Louisiana, in 1718, as well as along the Mississippi River valley to Missouri.
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