Editing American cuisine (section)

====Alcoholic drinks====
Prior to the [[American Revolution|Revolution]], New Englanders consumed large quantities of [[rum]] and [[beer]], as maritime trade provided them relatively easy access to the goods needed to produce these items. Rum was the distilled spirit of choice, as the main ingredient, [[molasses]], was readily available from trade with the West Indies.

Further into the interior, however, one would often find colonists consuming [[whiskey]], as they did not have similar access to [[sugar cane]]. They did have ready access to corn and rye, which they used to produce their whiskey.<ref>{{Harvcolnb|Pillsbury|1998|p=17}}.</ref>

Until the Revolution, many considered whiskey to be a coarse alcohol unfit for human consumption, as many believed that it caused the poor to become raucous and unkempt drunkards.<ref>{{Harvcolnb|Crowgey|1971|pp=18–19}}.</ref> In addition to these alcohol-based products produced in America, imports were seen on merchant shelves, including [[wine]] and [[brandy]].<ref>{{Harvcolnb|Pillsbury|1998|p=18}}.</ref>