As the colonists established themselves in the New World in the seventeenth century, much of their cooking was based on local ingredients prepared with English recipes. But as Americans won their independence in the eighteenth century, distinct regional cuisines emerged among New England Puritans, Pennsylvania Quakers, Virginia planters, and western frontiersmen. Transoceanic trade routes, undergirded by slavery, made imported tea, sugar, spices, and rum into household staples. An identifiably American diet—an amalgam of indigenous foods, European tools and techniques, African vegetables and spices, and splashes of frontier inspiration—emerged. In the late eighteenth and early nineteenth centuries, the Industrial Revolution increased the efficiency of food production, which led to the mass marketing of foods, the exploitation of workers and the environment, and a burgeoning middle class.