The answer depended upon where they came from and where they landed. Augustine ate differently from the English people in Jamestown, the Dutch in New York and the French in South Carolina.
Settlers brought their recipes, cooking methods and some supplies with them.
They take their name from the finish of the sandstone on their facades, but oddly enough, brownstone colors can vary depending on the quarry the stone is sourced from.
The big take home on these and other buildings in the tri-state area and beyond is the inherent classicism that comes from the early settlers that often looked to European architecture as a blueprint of sorts.
Moving westward, you can’t talk about New Orleans without mention of their bounty of cute shotgun homes, where rooms are laid out in a line, one behind the other, with doors at the front and back ends.
These structures are kind of like a precursor to today’s tiny homes, since they’re typically only one story and no wider than 12 feet or so.
A historic home of this caliber is seldom available.
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.
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.
, where vintage buildings were prized for their individuality and quirky charm.
Back in the day, we used to scout all 50 states for the best old house neighborhoods, so I remember a thing or two about what kind of construction was where.