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 88
Página
... Culinary Order in Carolina 131 5. diversity: Refined Crudeness in the Middle Colonies 167 6. consumption: The British Invasion 201 7. intoxication: Finding Common Bonds in an Alcoholic Empire 241 8. revolution: A Culinary Declaration of ...
... Culinary Order in Carolina 131 5. diversity: Refined Crudeness in the Middle Colonies 167 6. consumption: The British Invasion 201 7. intoxication: Finding Common Bonds in an Alcoholic Empire 241 8. revolution: A Culinary Declaration of ...
Página 9
... culinary development. At no time in modern history, however, have so many cultures with so many culinary possibilities at their disposal found themselves vying for space in the same geographical region as they were in colonial British ...
... culinary development. At no time in modern history, however, have so many cultures with so many culinary possibilities at their disposal found themselves vying for space in the same geographical region as they were in colonial British ...
Página 13
... culinary model in British America, further enhancing the patchwork of cuisines that developed well into the 1740s. The. British. Invasion. Unique as these traditions became, however, these regional cooking habits began to converge by the ...
... culinary model in British America, further enhancing the patchwork of cuisines that developed well into the 1740s. The. British. Invasion. Unique as these traditions became, however, these regional cooking habits began to converge by the ...
Página 16
... culinary history to another level. We currently know a lot about what colonial Americans ate, and I reliably go over that common ground. More important, however, I will also attempt to explain not only what colonial Americans ate but ...
... culinary history to another level. We currently know a lot about what colonial Americans ate, and I reliably go over that common ground. More important, however, I will also attempt to explain not only what colonial Americans ate but ...
Página 19
... Culinary. History. of. the. English. West. Indies. Sweetness is a desire that starts on the tongue with the sense of taste, but it doesn't end there. Michael Pollan, The Botany of Desire the origins of american cooking might have started ...
... Culinary. History. of. the. English. West. Indies. Sweetness is a desire that starts on the tongue with the sense of taste, but it doesn't end there. Michael Pollan, The Botany of Desire the origins of american cooking might have started ...
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