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 59
Página 1
... fact that they even had a choice reflected Robert's preparation as a husbandman. Two months earlier, when the weather was still cool, he had slaughtered two piglets and a calf. The pigs were about seven months old, the age when their ...
... fact that they even had a choice reflected Robert's preparation as a husbandman. Two months earlier, when the weather was still cool, he had slaughtered two piglets and a calf. The pigs were about seven months old, the age when their ...
Página 4
... fact, about the modern task of obtaining food reminds us that, before the American Revolution, the vast majority of Americans produced their own food. Which is to say that they killed their own game, caught their own fish, brewed their ...
... fact, about the modern task of obtaining food reminds us that, before the American Revolution, the vast majority of Americans produced their own food. Which is to say that they killed their own game, caught their own fish, brewed their ...
Página 6
... fact that Americans had no choice but to produce their own food. The intimacy and familiarity with food that the frontier demanded of all Americans shaped their lives in fundamental and lasting ways, and its impact was furthered by the fact ...
... fact that Americans had no choice but to produce their own food. The intimacy and familiarity with food that the frontier demanded of all Americans shaped their lives in fundamental and lasting ways, and its impact was furthered by the fact ...
Página 15
... We must never overlook the fact that Americans' deep ties to the land also did something far more basic and sustaining: it fed them. British America was remarkable in never having to import food. Thomas Jefferson perhaps best understood 15.
... We must never overlook the fact that Americans' deep ties to the land also did something far more basic and sustaining: it fed them. British America was remarkable in never having to import food. Thomas Jefferson perhaps best understood 15.
Página 20
... fact a type of grass whose scientific name is Saccharum officinarum. Civilizations with tropical or subtropical climates have grown sugar for more than ten thousand years, beginning in New Guinea and moving on to the Philippines, India ...
... fact a type of grass whose scientific name is Saccharum officinarum. Civilizations with tropical or subtropical climates have grown sugar for more than ten thousand years, beginning in New Guinea and moving on to the Philippines, India ...
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