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 79
Página 8
... dietary habits in place, and they explicitly excluded what herbalist John Gerard called “a heathan graine.” Through the explorations of sixteenth-century adventurers and Spanish traders, the English had come to know Indian corn before ...
... dietary habits in place, and they explicitly excluded what herbalist John Gerard called “a heathan graine.” Through the explorations of sixteenth-century adventurers and Spanish traders, the English had come to know Indian corn before ...
Página 9
... diet. Every English family in the Chesapeake Bay region and the Lower South, and most families in New England, overcame their prejudices, grew the crop, and consumed it regularly. Even the American gentry came around to Indian corn. A ...
... diet. Every English family in the Chesapeake Bay region and the Lower South, and most families in New England, overcame their prejudices, grew the crop, and consumed it regularly. Even the American gentry came around to Indian corn. A ...
Página 12
... dietary staples. Venison was a very popular source of meat, due to the Middle Colonies' extensive woodlands. Some areas within the Middle Colonies managed to build larger versions of the mixed farms that marked the New England landscape ...
... dietary staples. Venison was a very popular source of meat, due to the Middle Colonies' extensive woodlands. Some areas within the Middle Colonies managed to build larger versions of the mixed farms that marked the New England landscape ...
Página 21
... dietary habits especially reflected their responsiveness to the island's natural environment. They obtained their protein from fish and wild animals (mainly snakes and birds) and cultivated manioc (yuca), sweet potatoes (batata) ...
... dietary habits especially reflected their responsiveness to the island's natural environment. They obtained their protein from fish and wild animals (mainly snakes and birds) and cultivated manioc (yuca), sweet potatoes (batata) ...
Página 31
... diet while leading to much greater yields than the indigenous crops produced. This growth, in addition to altering the diet of millions of Africans, encouraged Africa to develop internal and international trade networks. Two crops in ...
... diet while leading to much greater yields than the indigenous crops produced. This growth, in addition to altering the diet of millions of Africans, encouraged Africa to develop internal and international trade networks. Two crops in ...
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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