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 85
Página 6
... cooking are deeply rooted in this roughness, in this dire necessity imposed by frontier conditions, in the fact that Americans had no choice but to produce their own food. The intimacy and familiarity with food that the frontier ...
... cooking are deeply rooted in this roughness, in this dire necessity imposed by frontier conditions, in the fact that Americans had no choice but to produce their own food. The intimacy and familiarity with food that the frontier ...
Página 7
... cooking. The. “Melting. Pot”. It was not, however, the only foundation of American food. A search for the origins of American cooking brings us into a melting pot roiling with racial and ethnic interaction. The term “melting pot” can be ...
... cooking. The. “Melting. Pot”. It was not, however, the only foundation of American food. A search for the origins of American cooking brings us into a melting pot roiling with racial and ethnic interaction. The term “melting pot” can be ...
Página 10
... cooking and culture can thus be further explored in this second foundation of American cooking—the often tense, often peaceful, blending of customary habits, beliefs, and cooking traditions in a new and very strange world. The ...
... cooking and culture can thus be further explored in this second foundation of American cooking—the often tense, often peaceful, blending of customary habits, beliefs, and cooking traditions in a new and very strange world. The ...
Página 11
... cooking habits than did that of any other region of British America. To even better appreciate New England's success, one need only look at the West Indies. Not unlike New England, the British West Indies began as small, mixed economies ...
... cooking habits than did that of any other region of British America. To even better appreciate New England's success, one need only look at the West Indies. Not unlike New England, the British West Indies began as small, mixed economies ...
Página 12
... cooking habits was a cuisine of diverse moderation. The southern colonies—Maryland, Virginia, the Carolinas, and Georgia—hewed closer to the West Indian example. But here, too, there are important qualifications. By growing a staple ...
... cooking habits was a cuisine of diverse moderation. The southern colonies—Maryland, Virginia, the Carolinas, and Georgia—hewed closer to the West Indian example. But here, too, there are important qualifications. By growing a staple ...
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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