Cuisine of New England - History

History

Native American foods and cooking methods such as corn meal johnny cakes, oysters, clam chowder, and clam bakes were adopted by early immigrants to New England. Many of New England's earliest Puritan settlers were from eastern England and also brought with them traditions of dairy products and baking pies and other foods. Baked beans, apple pies, baked turkey, and pease porridge became common Yankee dishes, and some are now common nationally during Thanksgiving dinners.

Due to New England's involvement in the Triangle Trade in the 18th century, molasses and rum were common in New England cuisine. Well into the 19th century, molasses from the Caribbean and honey were staple sweeteners for all but the upper class. Prior to Prohibition, some of the finest rum distilleries were located in New England.

Many herbs were uncommon, particularly Mediterranean herbs, which are not hardy in much of New England away from the coast. As a result, most New England dishes do not have much strong seasoning, nor are there many particularly spicy staple items.

Even today, traditional cuisine remains a strong part of New England's identity. Some of its plates are now enjoyed by the entire United States, including clam chowder, baked beans, and homemade ice cream. In the past two centuries, New England cooking was strongly influenced and transformed by Irish Americans, the Portuguese fishermen of coastal New England, and Italian Americans.

The oldest operating restaurant in the United States, the Union Oyster House (1826), is located in Boston, Massachusetts.