We all learned as schoolchildren about the Pilgrims coming from Europe to the "New World" seeking religious freedom in the early 1600's. The official name "New England" was coined in 1620, and credited to Captain John Smith (remember him?).
The stories about how these early settlers would have never survived the first few winters without the help of the local Native American tribes are absolutely true, and the knowledge given to them about the indigenous foods available was the key to their survival. Many of these early staples, like corn, beans, and shellfish, still play a large part in New England's regional cuisine to this day.
The Pilgrims had considered corn to be a grain more fit for feeding animals than humans, but out of necessity they quickly learned from the Natives how to plant and harvest this vital crop. Since fish were so plentiful, they were used as fertilizer to ensure a healthy crop. New England's brisk weather is not the best for long growing seasons, and that combined with the area's rocky soil, made for very challenging conditions. While these early settlers must have found it very strange to watch the Native Americans add a tiny fish with each seed they planted, they copied this method, and for many this meant survival.
The other major culinary gift that the Native Americans gave to the original New Englanders was something they called "The Three Sisters" which was the name for their three most important staples; beans, squash and corn. This may sound a little boring, but they grew many different varieties of each crop. Most of us have heard the term, or have even eaten "succotash," which is nothing more than a stew that combines corn and usually lima beans.
Besides the Native American's obvious influences on the region's cuisine, there was also the second major wave of European immigrants that arrived in the 1800's. They came from all over Western Europe, but in particular Italy and Ireland. These two groups brought along their cooking methods and recipes, and adapted them to the local products as best they could. A perfect example of this is the traditional "Boiled Diner" of corned beef, cabbage, carrots and potatoes which can be traced back to the Irish immigrants love of these types of boiled dishes.
