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Essay / Research Paper Abstract
This 5 page paper discusses cuisine of the American northwest, how they can be part of a healthy eating regimen, and lists a popular recipe from the region. Bibliography lists 5 sources.
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5 pages (~225 words per page)
File: D0_HVNECook.rtf
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a cold climate. This paper describes northeastern cuisine with regard to its history, ways to eat healthier meals in the region, and gives a recipe for a typical northeastern dish.
History New England comprises six states: Maine, New Hampshire, Vermont, Connecticut, Rhode Island and Massachusetts. It was of course the site of one of the earliest settlements in the United
States and has a rich history. The soil of New England is generally rocky and poor, making it difficult to grow crops successfully; for these reasons, "agriculture was never a
major part of the regions economy" (New England, 2006). However, the region has excellent harbors and "nearby shallow banks teeming with fish," which made it a "fishing and commercial center"
(New England, 2006). Its not surprising, then, that northeast cuisine is often associated with such dishes as chowder and lobster. New England cuisine "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 states like Vermont" (Cuisine of New England,
2006). Two ingredients often found in regional dishes are cranberries and maple syrup (Cuisine of New England, 2006). Honey and molasses were used as sweeteners "well into the 19th century,"
but Mediterranean herbs didnt grow in this climate (Cuisine of New England, 2006). Instead, New Englanders grew hardier herbs such as parsley and sage and used them for cooking, along
with "a few Caribbean additions like nutmeg" (Cuisine of New England, 2006). Spices like nutmeg were brought to New England in trade; New England was after all a shipping center.
The main starch in New England is the potato and most cooks prefer stewing and baking to other forms of cooking. In the early days of the colonies, the first
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