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( January 2021 ) The European settlement of the Americas introduced a number of ingredients, spices, herbs, and cooking styles to the continent.Their cuisine was based upon what they had consumed in Europe.Commonly hunted game included deer, bear, bison, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods.Prior to 1600, native peoples lived off the land in very diverse bioregions and had done so for thousands of years, often living a nomadic life where their diet changed with the season.For example, the Apache and Navajo peoples of the Southwest, whose territories each would have included swathes of New Mexico and Arizona, generally do not eat fish because in both cultures it's taboo, as well as often inconvenient. The last makes an appearance in the accounts of Lewis and Clark as being fished for in the Columbia River Basin, and this specific species is named for a family of tribes of the Pacific Northwest, indicating very strongly its important role in that specific food culture.Other shellfish include abalone and geoduck on the West Coast, while on the East Coast the surf clam, quahog, and the soft-shell clam.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. They heated rocks in a fire, then added the rocks to a pot filled with water until it came to a boil to cook the meat or vegetables.Other parts of America dug pit ovens, which were also used to steam foods by adding heated rocks or embers.In the same way, they farmed animals for clothing and meat.Early American Jewish cuisine was heavily influenced by this branch of Sephardic cuisine. Many of the recipes were bound up in observance of traditional holidays and remained true to their origins. These included dishes such as stew and fish fried in olive oil, beef and bean stews, almond puddings, and egg custards.Local cuisine patterns had established by the mid-18th century. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England. In addition, northern colonists' close proximity to the ocean gave them a bounty of fresh fish to add to their diet. Many of the northern colonists depended upon their ability to hunt, or upon others from whom they could purchase game.Many homes had a sack made of deerskin filled with bear oil for cooking, while solidified bear fat resembled shortening.Pork fat was used more often in the southern colonies than the northern colonies as the Spanish introduced pigs earlier to the South.The uplands of the Piedmont and the coastal lowlands made up the two main parts of the southern colonies.Rice played a large part of the diet in Louisiana. In addition, unlike the uplands, the lowlands subsistence of protein came mostly from coastal seafood.Some, such as Rocky Mountain oysters, stayed regional; some spread throughout the nation but with little international appeal, such as peanut butter (a core ingredient of the peanut butter and jelly sandwich ); and some spread throughout the world, such as popcorn, cola, fried chicken, cornbread, unleavened muffins such as the poppyseed muffin, and brownies.If the family didn't grow wheat, then flour would also be purchased.Items purchased at the general store would be paid for with eggs, butter or some other food from the farm.Fruits and vegetables were preserved by various means like canning, drying or pickling.Pon haus, similar to the scrapple of the Pennsylvania Dutch, was a typical breakfast dish among the Germans who had settled Indiana in the 19th century.Once solidified, the mixture would be cut and fried. During the fall months, pork might be replaced with fried apples or potatoes. It was served with buttered biscuits, jam, jelly, milk gravy or sorghum syrup.Lard was used for baking, frying and even as a seasoning.Fried salt pork with gravy was an indulgent fat-laden dish often served with a side of boiled potatoes. Dinner might be tomato bisque from a can topped with cream or a salad made of canned string beans and mayonnaise. Many preferred to purchase food at delicatessens, rather than attempt to prepare meals in the cramped kitchenettes.The invention of milking machines lowered production costs. Examples include the root beer float and the milkshake.White Castle (1916) was one of the first examples. In the early 1900s muckraking journalists raised public concern about the wholesomeness of industrialized food products that contained various preservatives and adulterants of unknown safety. His work contributed to the enactment of the Pure Food and Drug Act of 1906. Starting with iodized salt in 1924, commercially distributed food began to be fortified with vitamins and minerals. In 1932, milk began to be fortified with viosterol, a purified vitamin D2 product. Synthetic thiamin (vitamin B1) first became available after 1936 and bakers began voluntarily enriching bread with high-vitamin yeast or synthetic vitamins in the late 1930s. Examples include powdered milk, powdered eggs, potato flakes, and frozen concentrated orange juice. Newspapers and magazines ran recipe columns, aided by research from corporate kitchens, which were major food manufacturers like General Mills, Campbell's, and Kraft Foods.American cooks and chefs have substantially altered these dishes over the years, to the degree that the dishes now enjoyed around the world are considered to be American.Excluding Alaska and Hawaii, the terrain spans 3,000 miles (4,800 km) from east to west and more than 1,000 miles (1,600 km) from north to south.It includes the six states of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont, with its largest city and cultural capital Boston, founded in 1630.The oldest forms of the cuisine date to the early 17th century and in the case of Massachusetts, out of the entire country only the state of Virginia can claim recipes that are older.Famous vegetarian New England persons include Johnny Appleseed, Sylvester Graham, Amos Bronson Alcott, William Alcott, Jeremiah Hacker, and Helen Nearing.Typical condiments include maple syrup, grown from the native sugar maple, molasses, and cranberry sauce.Cranberries are another fruit indigenous to the region, often collected in autumn in huge flooded bogs.Favorite fish include cod, salmon, winter flounder, haddock, striped bass, pollock, hake, bluefish, and, in southern New England, tautog. Farther inland, brook trout, largemouth bass, and herring are sought after, especially in the rivers and icy finger lakes in upper New England where New Englanders will fly fish for them in summertime.Maine and Massachusetts, in more recent years, have taken to harvesting peekytoe crab and Jonah crab and making crab bisques, based on cream with 35 milkfat, and crabcakes out of them: often these were overlooked as bycatch of lobster pots by fishermen of the region, but in the past 30 years their popularity has firmly established them as a staple They even appear on the menu as far south as to be out of region in New York, where they are sold to four star restaurants in the form of cocktail claws.Whelks are eaten in salad, and lobster, which is indigenous to the coastal waters of the region and are a feature of many dishes, baked, boiled, roasted, and steamed, or simply eaten as a sandwich, chilled with mayonnaise and chopped celery in Maine and Massachusetts, or slathered with melted butter on Long Island and in Connecticut.Much of this shellfish contributes to New England tradition, the clambake. Oysters are otherwise eaten chilled on a bed of crushed ice on the half shell with mignonette sauce, and are often branded on where they were harvested. Large quahogs are stuffed with breadcrumbs and seasoning and baked in their shells, and smaller ones often find their way into clam chowder. Other preparations include clams casino, clams on the half shell served stuffed with herbs like oregano and streaky bacon.The oldest major settlement in this area of the country is found in the most populous city in the nation, New York, founded in 1625 by the Dutch. Baltimore has become the crossroads between North and South, a distinction it has held since the end of the Civil War.Even today New York bars are noted for being highly influential in making national trends. Cosmopolitans, Long Island iced teas, Manhattans, Rob Roys, Tom Collins, Aviations, and Greyhounds were all invented in New York bars, and the gin martini was popularized in New York in speakeasies during the 1920s, as evidenced by its appearance in the works of New Yorker and American writer F. Scott Fitzgerald. Information on lifespan and disorder-related dosage variations equips you with special considerations for pediatric, geriatric, hepatic, and immune-or renal-compromised patients. Extensively expanded IV content features a heading for IV compatibilities and expanded rates of infusion, reconstitutions, drip rates, test doses, flushing, and incompatibilities. Fixed combinations are included in dosages of each combined drug directly within the individual monographs to help you understand different drug dose options for specific diseases. Cross-references to the 400 top U.S. brand-name drugs are located directly in the main section of the book for easier accessibility. 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