Cuisine of New England

Cuisine Of New England

New England cuisine is an American cuisine which originated in the northeastern region of the United States known as New England. It is characterized by extensive use of seafood and dairy products, which results from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions. Many of New England's earliest Puritan settlers were from eastern England, where baking foods such as pies, beans, and turkey were more common than frying as was the tradition elsewhere. Two prominent characteristic foodstuffs native to New England are maple syrup and cranberries. The standard starch is potato. Parsley and sage are common, with a few Caribbean additions like nutmeg. Due to the reliance on dairy, creams are standard. The favored cooking techniques are stewing and baking.

Read more about Cuisine Of New England:  History, State Dishes and Staples, Typical Foods

Famous quotes containing the words cuisine of, cuisine and/or england:

    Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!
    Mason Cooley (b. 1927)

    Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!
    Mason Cooley (b. 1927)

    The instincts of merry England lingered on here with exceptional vitality, and the symbolic customs which tradition has attached to each season of the year were yet a reality on Egdon. Indeed, the impulses of all such outlandish hamlets are pagan still: in these spots homage to nature, self-adoration, frantic gaieties, fragments of Teutonic rites to divinities whose names are forgotten, seem in some way or other to have survived mediaeval doctrine.
    Thomas Hardy (1840–1928)