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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]
Cookery books can offer insight into a society's political climate. Conflicts and wars effect the availability of ingredients. As the British Empire expanded, the English cookery book used new dishes, foods and spices. Such changes can be observed in the Cookery Collection at Leeds University Library. [6]
A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
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.
Northern highbush blueberry. A number of popular and commercially important food plants are native to the Americas.Some are endemic, meaning they occur naturally only in the Americas and nowhere else, while others occur naturally both in the Americas and on other continents as well.
Australian native spices have become more widely recognized and used by non-Indigenous people since the early 1980s as part of the bushfood industry, with increasing gourmet use and export. [2] [3] They can also be used as a fresh product. Leaves can be used whole, like a bay-leaf in cooking, or spicy fruits are added to various dishes for flavour.
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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."
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