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 |
Dentro del libro
Resultados 1-5 de 54
Página 1
... literally denotes the “off fall” after the slaughter) from the barn floor to make sausage. He then hacked the corpse into two large chunks, called flitches, and placed them 1 Introduction: Getting to the Guts of American Food.
... literally denotes the “off fall” after the slaughter) from the barn floor to make sausage. He then hacked the corpse into two large chunks, called flitches, and placed them 1 Introduction: Getting to the Guts of American Food.
Página 2
... called flitches, and placed them aside. The cow met a similarly brutal fate, but its slaughter took longer, resulted in a louder and deeper death rattle, and required greater precision: Robert had to not only kill it but also find its ...
... called flitches, and placed them aside. The cow met a similarly brutal fate, but its slaughter took longer, resulted in a louder and deeper death rattle, and required greater precision: Robert had to not only kill it but also find its ...
Página 3
... called a Mobby tubb. The Coles were a family of modest means—capable, at least, of affording a servant—but they did not own a cider press, which traded for about two thousand pounds of tobacco. Nevertheless, the boys improvised well ...
... called a Mobby tubb. The Coles were a family of modest means—capable, at least, of affording a servant—but they did not own a cider press, which traded for about two thousand pounds of tobacco. Nevertheless, the boys improvised well ...
Página 8
... called “a heathan graine.” Through the explorations of sixteenth-century adventurers and Spanish traders, the English had come to know Indian corn before settling colonial North America in the early seventeenth century. Their knowledge ...
... called “a heathan graine.” Through the explorations of sixteenth-century adventurers and Spanish traders, the English had come to know Indian corn before settling colonial North America in the early seventeenth century. Their knowledge ...
Página 16
... called off from that to exercise manufactures and handicraft arts for the other?” His answer: “Those who labour in the earth are the chosen people of God, if ever he had a chosen people, whose breasts he has made his peculiar deposit ...
... called off from that to exercise manufactures and handicraft arts for the other?” His answer: “Those who labour in the earth are the chosen people of God, if ever he had a chosen people, whose breasts he has made his peculiar deposit ...
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 |
Términos y frases comunes
agricultural alcohol Ameri American food American Revolution Barbados beans became beef beer boiled bread brewing butter Byrd Carolinians cassava cattle cheese Chesapeake Bay cider colonial America colonists consumed cookbooks Cookery cooking cows crop cuisine culinary cultivated cultural diet dish drink eating economic eighteenth century England English explained families farmers farms fish flour foodways frontier garden grow habits History hogs hunting Ibid Indian corn John John de Crèvecoeur Kalm kitchen labor land Lawson living London maize Massachusetts masters meal meat Middle Colonies milk Native Americans negroes North Pennsylvania pepper percent plant plantation planters popular pork potatoes pounds Press produce Quakers quotations Quoted recipes region region’s Revolution rice roast salt sauce settlers slavery slaves society South Carolina staple stew sugar Tainos taverns throughout tion tobacco trade traditional vegetables Virginia West African West Indian West Indies wheat wild William William Bartram women wrote York