Aboriginal New England Cuisine With Recipes  When the European
invasion of New England started in the seventeenth century, the
American Indian people of the region had a varied and savory
cuisine. As farmers they raised a variety of crops, including
many different kinds of maize (corn), beans, squash, pumpkins,
and strawberries. They supplemented these foods with wild foods
obtained through hunting, fishing, and gathering. Many modern
foods, such as corn bread, hominy, johnnycake, clam chowder, and
others, have their origins in the aboriginal cuisine of New
England.  Overall, the diet of the New England natives prior to
the European invasion seems to have been healthier than that of
the Europeans at the same time. Indian people consumed a great
variety of different plants (both domesticated and wild) as well
as fish, fowl, and meat. Among other things, food was freely
shared. There were not some people who were undernourished while
others were over-nourished. The better diet and the food sharing
resulted in p