tailieunhanh - Lecture American regional cuisine – Chapter 1: The cuisine of new England

Largely because of geographical restrictions, the New England culinary region is virtually identical to geopolitical New England. To the east and southeast, the Atlantic Ocean forms a definitive border. To the north and northeast lies Canada, whose East Coast culinary regions share elements of the New England style. | Chapter 1 The Cuisine of New England American Regional Cuisine The New England States Connecticut- “The Nutmeg State” Maine- “The Pine Tree State” Massachusetts- “The Bay State” New Hampshire- “The Granite State” Rhode Island- “The Ocean State” Vermont- “The Green Mountain State” “The Sacred Cod” More than any other of the area’s natural resources, the Atlantic cod is recognized as a symbol of the region’s natural heritage. This species is so much a part of the early history of the settlement of the coastal regions, that a model of the “sacred cod” hangs in the Massachusetts statehouse Photo courtesy of Mark Kasianowicz, Massachusetts State House Photographer, January 2008. Photo courtesy of Mark Kasianowicz, Massachusetts State House Photographer, January 2008. 3 Demographic Trends 1620 - The Pilgrims fled England due to religious motives. 1880s - Immigrants from Ireland, Italy, and Portugal, began to arrive in New England. Today - Newer immigrants come from Vietnam and Cape Verde. Massachusetts is home to the third largest Haitian community in the ., after New York and Florida. Corn (Maize): The Wampanoag tribe members shared their seeds of native corn plants with instructions to plant and fertilize their crop by planting a tiny fish along with each seed Beans: Kidney beans, string beans, snap beans, butter beans, lima beans, navy peas, and pole beans were planted alongside the corn Squash: Many varieties of squash, including acorn, zucchini, pumpkins, and gourds, were adopted by the colonists. The squash could be eaten fresh or could be dried and stored. “Succotash” A mixture of corn, with any type of beans and squash The Three Sisters Photography by Ron Manville Typical Foods of New England One pot suppers: Boston Baked Beans, New England Boiled Dinner, Red Flannel Hash, Clambake Vegetables: Corn, Squash, Pumpkin, Root Vegetables, Fiddlehead fern Fruit: Apples, Blueberries, Concord grape, Cranberry Maple Syrup and Maple Sugar/Molasses: Made by tapping | Chapter 1 The Cuisine of New England American Regional Cuisine The New England States Connecticut- “The Nutmeg State” Maine- “The Pine Tree State” Massachusetts- “The Bay State” New Hampshire- “The Granite State” Rhode Island- “The Ocean State” Vermont- “The Green Mountain State” “The Sacred Cod” More than any other of the area’s natural resources, the Atlantic cod is recognized as a symbol of the region’s natural heritage. This species is so much a part of the early history of the settlement of the coastal regions, that a model of the “sacred cod” hangs in the Massachusetts statehouse Photo courtesy of Mark Kasianowicz, Massachusetts State House Photographer, January 2008. Photo courtesy of Mark Kasianowicz, Massachusetts State House Photographer, January 2008. 3 Demographic Trends 1620 - The Pilgrims fled England due to religious motives. 1880s - Immigrants from Ireland, Italy, and Portugal, began to arrive in New England. Today - Newer immigrants come from Vietnam and Cape .