A Revolution in Eating: How the Quest for Food Shaped AmericaColumbia University Press, 2005 M06 1 - 380 páginas A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as “fit for swine,” became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a “culinary declaration of independence,” prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define the cuisine of the United States—a shift that imbued values that continue to shape the nation’s attitudes to this day. “A lively and informative read.” —TheNew Yorker |
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How the Quest for Food Shaped America James E. McWilliams. a revolution in eating How the Quest for Food Shaped America James E. McWilliams columbia university press : new york Columbia University Press : Publishers Since 1893 : New York.
How the Quest for Food Shaped America James E. McWilliams. a revolution in eating How the Quest for Food Shaped America James E. McWilliams columbia university press : new york Columbia University Press : Publishers Since 1893 : New York.
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How the Quest for Food Shaped America James E. McWilliams. Columbia University Press : Publishers Since 1893 : New York Chichester, West Sussex Copyright ©2005 Columbia University Press All rights reserved Library of Congress Cataloging ...
How the Quest for Food Shaped America James E. McWilliams. Columbia University Press : Publishers Since 1893 : New York Chichester, West Sussex Copyright ©2005 Columbia University Press All rights reserved Library of Congress Cataloging ...
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... press, which traded for about two thousand pounds of tobacco. Nevertheless, the boys improvised well enough. After inserting a four-inch tap into the tub, they decanted the liquid into a second tub to separate the juice from the lees ...
... press, which traded for about two thousand pounds of tobacco. Nevertheless, the boys improvised well enough. After inserting a four-inch tap into the tub, they decanted the liquid into a second tub to separate the juice from the lees ...
Contenido
1 | |
19 | |
The Greatest Accomplishment of Colonial New England | 55 |
Living High and Low on the Hog in the Chesapeake Bay Region | 89 |
The Fruitless Search for Culinary Order in Carolina | 131 |
Refined Crudeness in the Middle Colonies | 167 |
The British Invasion | 201 |
Finding Common Bonds in an Alcoholic Empire | 241 |
A Culinary Declaration of Independence | 279 |
Notes | 323 |
Bibliography | 357 |
Index | 379 |
Otras ediciones - Ver todas
A Revolution in Eating: How the Quest for Food Shaped America James E. McWilliams Vista previa limitada - 2005 |
A Revolution in Eating: How the Quest for Food Shaped America James E. McWilliams Sin vista previa disponible - 2007 |
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