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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.〔David Hackett Fischer, ''Albion's Seed: Four British Folkways in America'' (Oxford University Press US, 1991) 30-50 ()〕 Two prominent characteristic foodstuffs native to New England are maple syrup and cranberries. The traditional standard starch is potato, though rice has a somewhat increased popularity in modern cooking. Although known for limited spices aside from ground black pepper, 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, steaming, and baking. ==History== Native American foods and cooking methods such as corn meal johnny cakes, oysters, succotash, and New England clam bakes were adopted by early immigrants to New England, as were many staples of their diet such as the nuts of the black walnut tree, the nuts of the shagbark hickory, popcorn, blueberries, blackberries and beach plums. Many of the animals they hunted were avidly adopted by the early settlers of Plymouth Colony and later Massachusetts Bay Colony. In England during this period, carrying weapons (especially guns) was forbidden to any but the upper classes. Upon reaching the New World, these Englishmen found themselves in a land where they could feast on venison from the white tailed deer and the Eastern moose and shoot pigeons for their meat (these were likely featured at the first Thanksgiving feast in 1621.)〔http://www.smithsonianmag.com/ist/?next=/history/what-was-on-the-menu-at-the-first-thanksgiving-511554/〕 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 or roast turkey, pease porridge, and steamed puddings became common Yankee dishes; some are now common nationally during Thanksgiving dinners.〔 Other foods they would have prized would include dishes like roast duck and roast goose, lamb, and hams, and all of the above were brought to the New World as soon as the colonies began to prosper as farmyard stock. 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 savory New England dishes do not have much strong seasoning aside from salt and ground black pepper, nor are there many particularly spicy staple items.〔 Other dishes meant as desserts often contain ingredients like nutmeg, cinnamon, allspice, cloves, and ground ginger which are a legacy of trade with the Caribbean Sea that began in the 17th Century and lasted well into the 19th. 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. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine of New England」の詳細全文を読む スポンサード リンク
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