Document Detail

Food preparation in colonial America. A Bicentennial study.
MedLine Citation:
PMID:  777076     Owner:  NLM     Status:  MEDLINE    
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.
M Bennion
Related Documents :
15235216 - Vegetables, fruits and phytoestrogens in the prevention of diseases.
19251396 - Neighborhood food store availability in relation to food intake in young japanese women.
8797456 - Diet and parkinson's disease. i: a possible role for the past intake of specific foods ...
15630286 - Food safety and epidemiology: new database of functional food factors.
24841286 - Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemi...
22736196 - Farming practices change food web structures in cereal aphid-parasitoid-hyperparasitoid...
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    
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Cookery / history*
Cooking and Eating Utensils / history*
Dairy Products
Fish Products
History, 17th Century
History, 19th Century
History, 20th Century
Poultry Products
United States
Zea mays

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

Previous Document:  Significance of tartrazine sensitivity in chronic urticaria of unknown etiology.
Next Document:  Isolation of salmonellas and Shigella sonnei from a laboratory bench.