1. Northeast Region of the U.S.

2. States included in this region…  New York  New Jersey  Pennsylvania  Delaware  Maryland

3. Geography  New York- Good farmland  New Jersey- marshes, sandy beaches, rugged cliffs, and some good farmland.  Pennsylvania- hills are covered with forests, more than 1,000 square miles of natural and man-made lakes, ponds, rivers, and streams.  Delaware- 2 nd smallest state, the 1 st state established in 1787.  Maryland- swampy flatlands in the east to forested mountains in the west. Fertile soil for farming

4. Climate  Spring and Summer- warm and humid cool and breezy by the ocean.  Delaware- ½ of their days are sunny but there are also frequent periods of rain.  Winter- most the region experiences some snowfall and some days of temperatures below 0◦F.

5. People of Influence  Native Americans- Aboriginals of the land  Swedish and Dutch settled here  Early British settlers known as the pilgrims learned from the Native Americans how to hunt, fish and harvest vegetables.  Amish & Mennonites:  Very frugal  Simplistic Lifestyle

6. People of Influence  Pennsylvania Dutch- German people who settled in Pennsylvania.  Foods they brought:  Noodles, dumplings, pretzels, coffee cakes, breads, scrapple, funnel cakes, pies

7. People of Influence  7 Sweet, 7 Sours:  Must be included in each meal to have good luck.  Will ward off evil spirits.  Examples: Pickles, Relish, Chutney  Preserving of Food:  Drying  Salting  Pickling  In an effort to make it through the long winters.

8. Cuisine  Most common cooking methods are Roasting and Boiling.  Ex. Foods such as clam chowder, baked beans, porridges, puddings, salted cod, and pork and beans.  The Coastal region eats a lot of lobster, clams, salmon, codfish  Dishes are simplistic in preparation and inexpensive to make.

9. Staple Foods  Native Americans introduced:  Corn  Squash  Beans  Berries  Maple syrup  Wild turkeys  Deer

10. Staple Foods  Europeans Introduced:  almonds, apples, apricots  garlic, lemons and limes, peaches  rice  sugarcane  wheat  cattle (beef, cheese, and milk)  pigs (pork, ham, and bacon

11. Indigenous Dishes  Pretzels: a favorite of the Pennsylvania Dutch  Potboiler: one-pot boiled dinner, usually corned beef, brisket, mutton or pork  Scrapple: Pork scraps, thyme and sage that are baked, sliced and then fried.

12. Indigenous Dishes  Chowder: hearty, milk-based soup, usually made with fish or clams.  Red Flannel Hash: gets it’s color from beets added to chopped corn beef, potatoes, carrots and onions.

13. Indigenous Dishes  Boston Baked Beans: sweetened with molasses.  Boston Brown Bread: Dark, sweet, steamed bread made with rye and wheat flour, cornmeal and molasses.

14. Indigenous Dishes  Shoofly Pie: Very sweet pie made with molasses.  Boston Cream Pie: 2 layers of sponge cake, custard filling and a topping of chocolate. 2 layers of sponge cake, custard filling and a topping of chocolate.  Johnnycake: small pancake that used to be called “journey cakes” because they were made when making long trips.

15. Typical Colonial New England Meal Dried, salted codfish Bacon Cabbage and turnips Brown biscuits with butter Apples White crackers Indian pudding Beer