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North American colonies 1763–76. The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States.. In the period leading up to 1776, a number of events led to a drastic change in the diet of the American colonists.
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 ...
They brought their food traditions from London that influenced Southern cuisine. British cuisine has cured and aged ham and English bread. These foods were augmented in colonial Jamestown with North American ingredients. For example, the ham dishes in Britain became Virginia hams, and English breads became hot breads and other sweets.
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.
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
Wheaton, Barbara Ketcham. “Cookbooks as Resources for Social History,” In Food in Time and Place: The American Historical Association to Food History, edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala, 276-299. Berkeley: University of California Press, 2014. _____. Savoring the Past: The French Kitchen and Table from 1300-1789.
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In colonial America, kitchen pepper was a common kitchen spice blend that often included nutmeg, cloves, cinnamon, cardamom, allspice, ginger, black pepper, and mace. He notes that "there's always a peppery, salty kind of thing that you eat crustaceans with.
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