Southern New England Algonquian cuisine comprises the shared foods and preparation methods of the indigenous Algonquian peoples of the southern half of New England, which consists of Massachusetts, Connecticut, Rhode Island, but also included portions of coastal New Hampshire and Long Island, now part of New York, as a cultural and culinary region. The peoples of the region historically shared related languages in the Southern New England Algonquian (SNEA) division of the Eastern branch of Algonquian languages as well as related cultures and spiritual practices.