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Settlers brought their recipes, cooking methods and some supplies with them.They also used local foods introduced by the Native Americans.The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger". Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants.

Breakfast was taken early if you were poor, later if you were rich. "Most New Englanders had a simple diet, their soil and climates allowing limited varieties of fruits and vegetables.

In 1728 the Boston News Letter estimates the food needs of a middle-class 'genteel' family. Dinner consisted of pudding, followed by bread, meat, roots, pickles, vinegar, salt and cheese. Each famly also needed raisins, currants, suet, flour, eggs, cranberries, apples, and, where there were children, food for 'intermeal eatings.' Small beer was the beverage, and molasses for brewing and flavoring was needed.

Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council.

They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.

Butter, spices, sugar, and sweetmeats were luxuries, as were coffee, tea, chocolate, and alcoholic beverages other than beer." ---A History of Food and Drink in America, Richard J.

Hooker [Bobbs-Merrill Company: Indianapolis IN] 1981(p. 67) "English settlers in teh seventeenth century ate three meals a day, as they had in England...

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Eleanor Scully & Terence Scully [University of Michigan Press: Ann Arbor] 1995 (p.

That medieval French cooks too this warning seriously and rarely roasted their beef is evident in the large stocks of beef bouillon that our recipes imply was always on hand for ready use in other preparations." ---Early French Cookery: Sources, History, Original Recipes and Modern Adaptations, D.

The leading lights like eef wee cooked, though some of them nevertheless devour it bloody after the fashion on the Cyclops.

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