New England’s Puritan tendencies toward minimalism carried over into food choices and
preparation. The usual fare included fish, especially cod, porridge,
baked beans, and brown bread. More than other colonists, New Englanders
boiled their food, without spices, and including all the items within a
single pot. Baked goods were quite important to the diet, and baking in
general was a very common method of preparing food. New Englanders
became famous for their pies. Because of the wheat blast (a fungus that
affected crops after 1660), New Englanders used cornmeal and rye,
reserving wheat for special occasions. They also consumed vegetables in
season. The diet was quite nutritious but aesthetically very plain, and
there was little difference among classes.
Jan 10th, 2015
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