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In the northern colonies, whiskey was made with rye, while the southern colonies preferred corn. Rye was seen as a more civilized grain, while corn whiskey was presented as a more patriotic version as it was produced from an indigenous American crop. [41] The production of whiskey was not a norm in the colonies in the early years.
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. [3] Ground black pepper, parsley, garlic, and sage are common, with a few Caribbean additions such as nutmeg, plus several Italian spices.
The Silk Road (red) and spice trade routes (blue). The spice trade involved historical civilizations in Asia, Northeast Africa and Europe. Spices, such as cinnamon, cassia, cardamom, ginger, pepper, nutmeg, star anise, clove, and turmeric, were known and used in antiquity and traded in the Eastern World. [1]
It has become a symbol of regional French-Canadian identity that has survived assimilation and language loss. In the United States the fragrant spices are toned down, and cloves often replaced by allspice, which is the most common spice in American versions of the pie. [61] There are many regional variations of the basic mince and potato pie. [62]
Olive oil and wine (brought over to the colonies in large earthenware jars) were essential staples for any Spanish kitchen. Fruits (like peaches, figs, and watermelons), nuts and beans (like almonds, field peas, and garbonzo beans) and spices (like saffron, cinnamon, and different types of peppers) were brought to Florida from all over the world."
Grilling meats was common. Spit roasting over a pit fire was common as well. Vegetables, especially root vegetables, were often cooked directly in the ashes of the fire. As early Native Americans lacked pottery that could be used directly over a fire, they developed a technique many anthropologists call "stone boiling". They heated rocks in a ...
The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. Random House. ISBN 978-0-345-50982-6. Miller, James Innes (1969). The spice trade of the Roman Empire, 29 B.C. to A.D. 641. Oxford: Clarendon P. ISBN 978-0-19-814264-5. Morton, Timothy (2006). The Poetics of Spice: Romantic Consumerism and the Exotic. Cambridge ...
The silk and spice trade, involving spices, incense, herbs, drugs and opium, made these Mediterranean city-states phenomenally rich. Spices were among the most expensive and demanded products of the Middle Ages, as they were used in medieval medicine , [ 76 ] religious rituals, cosmetics, perfumery, as well as food additives and preservatives ...