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  2. Cuisine of the Thirteen Colonies - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_the_Thirteen...

    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]

  3. Cuisine of the Southern United States - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_the_Southern...

    Olive oil and wine (brought over to the colonies in large earthenware jars) were essential staples for any Spanish kitchen. Fruits (like peaches, figs, and watermelons), nuts and beans (like almonds, field peas, and garbonzo beans) and spices (like saffron, cinnamon, and different types of peppers) were brought to Florida from all over the world."

  4. Cuisine of New England - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_New_England

    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.

  5. American cuisine - Wikipedia

    en.wikipedia.org/wiki/American_cuisine

    One of the earliest was Paul Prudhomme, who in 1984 began the introduction of his influential cookbook, Paul Prodhomme's Louisiana Kitchen, by describing the over 200-year history of Creole and Cajun cooking; he aims to "preserve and expand the Louisiana tradition." [224] Prodhomme's success quickly inspired other chefs.

  6. Leeds University Library's Cookery Collection - Wikipedia

    en.wikipedia.org/wiki/Leeds_University_Library's...

    White also edited Feeding a City: York (2000) and The English Kitchen: Historical Essays (2007), which also acknowledge the Brotherton Library's Cookery Collection. [ 57 ] [ 58 ] In 2003 White wrote Soup in which she acknowledges "The collection of cookery books in the Brotherton Library at Leeds University has given me access to a wide range ...

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  8. Cuisine of Antebellum America - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_Antebellum_America

    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 ...

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