new england vermont, maine, new hampshire, rhode island, maryland, connecticut
TRANSCRIPT
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New England
Vermont, Maine, New Hampshire, Rhode Island, Maryland,
Connecticut
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Background
• English were first people to settle in the area now called New England.– They believed food was merely nourishment
for the body• NO overindulgence
• The character of the people and the land they inhabited shaped the character of New England cooking.
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Background Cont.
• To survive long, cold winters they learned to dry and salt foods to preserve them.– Ex. Beans, corn, and apples– They could then be soaked in water and
cooked until tender.
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Foods
• “One Dish” meals were popular in New England because they gave the cooks more time to do other tasks.– Most common: New England Boiled Dinner-
combination of: meat (usually corned beef), potatoes, onions, carrots, beets, cabbage, and other available ingredients.
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Foods Cont. • A variety of meats, seafood, and
vegetables were used to make stews and chowders. – Clam chowder is one of the most popular.
• Creamy soup made with potatoes and clams
• Maple Syrup- from the sap of New England’s sugar maple trees
• Blueberries, cranberries, blackberries, and other fruits were another important food sources
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Characteristics of Food Use
• New Englanders never wasted food.
• They used leftovers in creative ways
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LABS:• Clam Chowder
• Pumpkin Pie:– Practice pastry making– 1 crust pastry
• Blueberry Muffins– Muffin mixing method– Do not over mix
• If you overdevelop the gluten the muffins will have peaks and tunnels
– Be careful with the blueberries when folding
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