![]() ![]() Traditional New England cuisine is known for a lack of strong spices, which is because of local 19th century health reformers, most prominently Sylvester Graham, who advocated eating bland food. The traditional standard starch is potato, though rice has a somewhat increased popularity in modern cooking. Three prominent characteristic foodstuffs native to New England are maple syrup, cranberries and blueberries. Many of New England's earliest Puritan settlers were from eastern England, where baking foods (for instance, pies, beans, and turkey) was more common than frying, as was the tradition elsewhere. It is traditionally used in hasty puddings, cornbreads and corn chowders. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. It also includes influences from Irish, French, Italian, and Portuguese cuisine, among others. New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. ![]()
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