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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 ...
The Quakers, like the Puritans, encountered an abundance of food in the New World: forests rich with game and berries, streams teeming with fish, and abundant flocks of birds. Still, the asceticism persevered. Many Quakers avoided eating butter as a form of self-mortification, and the most eccentric followers would avoid tea and meat.
The Norse settlements on Greenland lasted for almost 500 years. L'Anse aux Meadows, the only confirmed Norse site in present-day Canada, [5] was small and did not last as long. Other such Norse voyages are likely to have occurred for some time, but there is no evidence of any Norse settlement on mainland North America lasting beyond the 11th ...
This is a list of American foods and dishes where few actually originated from America but have become a national favorite. There are a few foods that predate colonization, and the European colonization of the Americas brought about the introduction of many new ingredients and cooking styles. This variety continued expanding well into the 19th ...
Many of these foods and recipes developed into new favorites for town peoples and then later for Americans nationwide. Greek-American cuisine is especially prominent in areas of concentrated Greek communities, such as Astoria, Queens and Tarpon Springs, Florida .
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c. 1000: Erik the Red and Leif Ericson, Viking navigators, discovered and settled Greenland, Helluland (possibly Baffin Island), Markland (now called Labrador), and Vinland (now called Newfoundland). The Greenland colony lasted until the 15th century. c. 1350: The Norse Western Settlement in Greenland was abandoned.
Driven by consumer demand, the ethnic food market reached record sales in 2002, and has emerged as the fastest growing category in the food and beverage product sector, according to USBX Advisory Services. Minorities in the U.S. spend a combined $142 billion on food and by 2010, America's ethnic population is expected to grow by 40 percent.