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 56
Página 14
... continued to follow regional habits, but they now cooked with similar utensils in similarly designed kitchens. The popularity of these goods up and down the coast, as well as in the hinterlands, became an important precondition for the ...
... continued to follow regional habits, but they now cooked with similar utensils in similarly designed kitchens. The popularity of these goods up and down the coast, as well as in the hinterlands, became an important precondition for the ...
Página 15
... continued to rely on local ingredients—but, rather, in the way Americans thought about food. And, strange as it might seem, the way they thought about food was integral to the way they thought about politics. It's a fairly complicated ...
... continued to rely on local ingredients—but, rather, in the way Americans thought about food. And, strange as it might seem, the way they thought about food was integral to the way they thought about politics. It's a fairly complicated ...
Página 20
... continued to thrive on sugarcane. And, to make matters worse, the island's supply of fowl diminished. The reason was simple enough. The Indian mongoose is diurnal—it feeds during the day. The rat forages at night. On the West Indian ...
... continued to thrive on sugarcane. And, to make matters worse, the island's supply of fowl diminished. The reason was simple enough. The Indian mongoose is diurnal—it feeds during the day. The rat forages at night. On the West Indian ...
Página 23
... continued to search for real gold. With plans for a vertical three-roller mill on hand and a competent sugar maker at the ready, Cristobal de Tapia of Santo Domingo built a fully equipped sugar plantation in 1522, powering his mill with ...
... continued to search for real gold. With plans for a vertical three-roller mill on hand and a competent sugar maker at the ready, Cristobal de Tapia of Santo Domingo built a fully equipped sugar plantation in 1522, powering his mill with ...
Página 27
... continued to be their own “private lake,” a place where they could continue to navigate without interference, proceed at their own pace, dominate without challenge. The Dutch, French, and English, however, had entered the colonization ...
... continued to be their own “private lake,” a place where they could continue to navigate without interference, proceed at their own pace, dominate without challenge. The Dutch, French, and English, however, had entered the colonization ...
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
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