Document Detail


Food preparation in colonial America. A Bicentennial study.
MedLine Citation:
PMID:  777076     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.
Authors:
M Bennion
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Publication Detail:
Type:  Historical Article; Journal Article    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  69     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1976 Jul 
Date Detail:
Created Date:  1976-08-23     Completed Date:  1976-08-23     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  16-23     Citation Subset:  AIM; IM; Q    
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MeSH Terms
Descriptor/Qualifier:
Beverages
Books
Bread
Condiments
Cookery / history*
Cooking and Eating Utensils / history*
Dairy Products
Diet
Fish Products
Food*
Fruit
History, 17th Century
History, 19th Century
History, 20th Century
Meat
Poultry Products
United States
Vegetables
Zea mays

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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