Early settlers in the coastal regions ate seafood, those in wooded areas dined on poultry and deer, and others ate nuts and berries. A settler's diet depended on where they lived and what was available to them.Know More
Root vegetables, such as carrots and onions, were the most commonly grown and available vegetables regardless of geographic region, due primarily to their heartiness and short growing season. Cabbage, lettuce and various types of beans were also common. Corn, which was one of the first foods introduced to settlers in the United States, was used to prepare a variety of dishes. Various types of squash, particularly pumpkin, were also cultivated in early American history and remained prevalently American foods until the 19th century.
In what is now the American southwest region, peppers grew abundantly and were frequently incorporated into native dishes by settlers in that area. Nuts and legumes also grew abundantly and were quickly cultivated by early settlers. Much of the South's industry rose on the farming of nuts, in fact. Ironically, one of the most common American side dishes, the potato, did not become a permanent staple of American farming until the 18th century and was not part of early settler fare.Learn more about US History
The settlers did not get along with their neighbors because their neighbors were Native Americans who had lived on the land long before the settlers and did not appreciate the settlers attempting to change their way of life. The first settlers to permanently settle North America did so in Virginia and encountered approximately 50,000 Native Americans living on the land.Full Answer >
Jamestown in Virginia was founded in 1607 by English settlers who were funded by the Virginia Company and granted a charter by King James I. In honor of the king, the settlers and company named their settlement after him.Full Answer >
According to the American Pregnancy Association, cooked seafood is an accepted form of protein during pregnancy. However, fish high in mercury or smoked seafood should be avoided.Full Answer >
The Food and Drug Administration and the Environmental Protection Agency recommend that pregnant women consume no more than 12 ounces of seafood each week, and this includes salmon. The agencies advise that pregnant women limit albacore tuna and tuna steak intake to 6 ounces per week.Full Answer >