cooking medium, especially from the cooking of bacon. Pork fat was used more often in the southern colonies than the northern colonies as the Spanish introduced pigs earlier to the South. The colonists enjoyed butter in cooking as well, but it was rare prior to the American Revolution, as cattle were not yet plentiful. Alcoholic drinks Prior to the 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. 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. In addition to these alcohol-based products produced in America, imports were seen on merchant shelves, including wine and brandy. Southern variations In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet. The uplands of the Piedmont and the coastal lowlands made up the two main parts of the southern colonies. The diet of the uplands often included wild game, cabbage, string beans, corn, squashes and white potatoes. People had biscuits as part of their breakfast, along with healthy portions of pork. The lowlands of Louisiana included a varied diet heavily influenced by the French, Spanish, Acadians, Germans, Native Americans, Africans and Caribbeans. Rice played a large part of the diet in Louisiana. In addition, unlike the uplands, the lowlands subsistence of protein came mostly from coastal seafood. Much of the diet involved the use of peppers, as it still does to this day. Post-colonial cuisine During the 18th and 19th centuries, Americans developed many new foods. Some, such as Rocky Mountain oysters, stayed regional; some spread throughout the nation but with little international appeal, such as peanut butter (a core ingredient of the peanut butter and jelly sandwich); and some spread throughout the world, such as popcorn, cola, fried chicken, cornbread, unleavened muffins such as the poppyseed muffin, and brownies. 19th century American farmhouse During the 1800s, American farms were mostly