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 77
Página 6
... colonists were first and foremost frontiersmen. Their geographical distance from home directly shaped the relationship that they nurtured with the land, and it was a relationship that relatively urbanized Europeans at the time would ...
... colonists were first and foremost frontiersmen. Their geographical distance from home directly shaped the relationship that they nurtured with the land, and it was a relationship that relatively urbanized Europeans at the time would ...
Página 7
... colonists faced, they rarely starved. English visitors were astonished at the region's material abundance. Officials of the Virginia Company, the English joint-stock company that underwrote Virginia's settlement, chose an apt metaphor ...
... colonists faced, they rarely starved. English visitors were astonished at the region's material abundance. Officials of the Virginia Company, the English joint-stock company that underwrote Virginia's settlement, chose an apt metaphor ...
Página 8
... colonists managed a compromised negotiation of traditional habits. There is perhaps no clearer lens through which to view this process than that of food. And, as the Coles suggest, there is perhaps no food more symbolic of this cultural ...
... colonists managed a compromised negotiation of traditional habits. There is perhaps no clearer lens through which to view this process than that of food. And, as the Coles suggest, there is perhaps no food more symbolic of this cultural ...
Página 9
... colonists answered these questions tell us a lot about early American food. The cultural negotiation of food wasn't, of course, limited to the English and the Native Americans. The sharing of food traditions has been endemic to every ...
... colonists answered these questions tell us a lot about early American food. The cultural negotiation of food wasn't, of course, limited to the English and the Native Americans. The sharing of food traditions has been endemic to every ...
Página 13
... colonists were consuming more English goods, following more English styles, and trying to behave in a more English fashion than ever before. Insofar as there was a dominant cultural influence on American cooking prior to the Revolution ...
... colonists were consuming more English goods, following more English styles, and trying to behave in a more English fashion than ever before. Insofar as there was a dominant cultural influence on American cooking prior to the Revolution ...
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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