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Essay / Research Paper Abstract
This 5 page paper provides an overview of the foods of North America, with a focus on New England cuisine. Bibliography lists 5 sources.
Page Count:
5 pages (~225 words per page)
File: MH11_MHNEFood.rtf
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Unformatted sample text from the term paper:
importation, which led to the prevalence of spices like cinnamon, nutmeg and molasses. Often north eastern recipes include products from the sea (New York, Connecticut, Rhode Island, Massachusetts, New
Hampshire and Maine all have active fishing communities) and use cured, naturally preserved or canned elements as a part of many recipes (Jones, 2002). The history of New England cuisine
is linked to the Puritan settlements of the Pilgrims and the influence of home flavors, including those from England and Ireland. Though the simple fare of the Puritan settlers
four centuries ago has shifted some, many of the staples remain (Frumkin, 2004). The cooking emphasis for centuries, though, has been with an emphasis on native food products and
simple ingredients (Frumkin, 2004). Perhaps one of the most common staples of New England cuisine is regional fish. Wealthy New Englanders were once called the "codfish aristocracy" because
of the prevalence of fish as a mainstay of this regional diet (Frumkin, 2004). Common recipes include shellfish like lobsters, clams and oysters, as well as finfish like haddock,
tuna, bass, cod and even salted codfish (Frumkin, 2004). These types of fish are supplemented with other common products, including the Maine potato, regional corn, berries, apples and pork
products, all of which work their way into both recipes and menus that center around fish. The history of New England cuisine is also based in an acknowledgement of the
limitations of the region in terms of both natural production of farm products and climate. New England is a region that is prized for its hearty, warm summers and
its difficult, snowy winters (Frumkin, 2004). Many recipes are seasonal, and reflect a concentration on seasonal flavors. New England clam chowder, for example, is a milk-based chowder
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