CUISINE OF NEW ENGLAND

I really didn't realize the emotions relating to my French-Canadian-American heritage until being employed by AETNA.I worked as a claim-trainee at 390 Main St. (Slater Building) Worcester. Jack Carrigan, in particular, waged a disparaging campaign, probably in his resentment of his secondary education at Assumption Prep.(Catholic French)


Carrigan, in his attempt to minimize my self-worth, too many times raved "Pea soup and Johnnycakes."   He was unrelenting in his tongue-in-cheek attacks. He just couldn't accept that a "Frog" was his coeval.


Pea soup, as it was brewed, probably came about because of huge French-Canadian families. Families of 12 and 14 kids were common. The power of the cradle was a weapon of priests. "Why aren't you pregnant?


In researching the cuisine of New England I delight in discoveringnotable foods and drinks."Puritan settlers were from Eastern England and brought foods common to England: Baked beans, apple pies, baked or roast turkey, pease Porridge and steam puddings. Many dishes prevail today!


New England Clam Chowder, Lobster Rolls, Coffee Milk, and more. Coastal Massachusetts  is known for its clams, haddock and cranberries. "Beantown" is self-explanatory. Traditional clam bakes are a favorite. French-Canadian dishes are popular including tourtiere (Hamburg meat pie)


So much of our Roots are from our roots. Corn chowder, kielbasa, pierogi, too, are mouthwatering.


Thanks to Wikipedia for the rerences