Eastern United StatesMegan Schnepp

Northeastern U.S.

Northeast (Usually humid) New England: Connecticut, Maine,

Massachusetts, New Hampshire, Rhode Island, Vermont Rugged, irregular coast Rolling hills and forested mountains

Mid-Atlantic: New Jersey, New York, and Pennsylvania Sandy beaches Ridges, rivers, fertile plateaus, fresh water

lakes

Geography

New England European settlers -

political format America’s first college Immigrants from

Canada, Ireland, Italy, and eastern Europe Still maintains distinct

cultural identity

Mid-Atlantic “Melting pot” of new

immigrants Home of U.S. Continental

Congress

History

Largest vegetable-crop farm in New York 10,000 acres (primarily muckland) Thought to be the largest section of

muckland in the world Crops

Sweet corn, onions, carrots, cabbage, squash, cucumbers, and potatoes

Torrey Farms

Wall Street New York Stock exchange December 13, 1711 – NY City Common Council made

Wall Street the city’s first official slave market for the sale and rental of enslaved Africans and Indians

Civil War economy boom September 11th

Industry downturn in sizeable bonuses $6.5 billion Lost $40 billion in insurance

(largest insured event ever) Effects of exports of goods

Megalopolis

Religion Predominantly Roman Catholic

(79%) Rhode Island = highest % in

Continental U.S. (54%) Eastern Orthodox Jewish Hindus Sikhs Muslims Buddhist

Cultural Factors

Christmas in Hershey, Pennsylvania Birthplace of chocolate and candy

New England Fourth of July Salmon and fresh peas

Annual Greek Festival

NYC Sharon Springs Garden Party Festival

Celebrations

New England-Corn meal: johnny cakes, oysters, clam chowder, clam bakes.- Molasses and Rum (Triangle Trade)- Lobster, Potatoes (Maine: 2nd to Idaho)

Yankee dishes – Commonly Thanksgiving- Baked beans, apple pies, baked turkey, pease porridge

Native Foods and Cooking Methods

New England Origin of Chocolate Chip

Cookie – 1930 Cheese Factory – 1822 Coffee milk (Rhode

Island state beverage)

Mid- Atlantic Bagels and Cream

cheese – 1872 Buffalo wing Bigelow Tea Company –

1940’s

Food History

Union Oyster House – 1826 Oldest continuously operation restaurant in

America

Food History

Popular in America after WWII New Yorks Little Italy 1905 Cheeses (Mozzarella, provolone, cheddar, parmesan, romano, ricotta)

New York Style – thin and flexible Chicago Style – deep dish or thin crust New Haven Style – chewy and tender Old-Forge Style – non- leavened thick crust St. Louis Style – provel cheese not mozzeralla Tomato Pies – square cut, no cheese

PIZZA!

http://torryfarms.geneseeny.com/ http://www.divinecaroline.com/life-etc/home-food/eas

t-and-west-coast-cuisine-what%E2%80%99s-difference

http://www.nytimes.com/2002/09/08/nyregion/08ECON.html

http://www.nymetroparents.com/article/Holiday-Celebrations-in-the-Northeast#.U1XWYOZdWAA

http://newyorkstatefestivals.com/ https://www.newworldencyclopedia.org/entry/Northea

stern_United_States#Economy

Sources

What are the main differences in food habits between the eastern and western United States?

Did your diet change when you moved to the western part of the states?

Why did you move here? When? Are there any events/ceremonies you

celebrated there that you don’t here? What are some foods that you miss eating

that you can’t get here on the west coast?

Javid Kazimi