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 90
Página 4
... farm, and as the embers glowing in the hearth turned ashen, Rebecca and the girls began to clean. The Coles lacked candles after all, and sleep beckoned. Food. Then,. Food. Now. The dinner table might seem like a strange place to begin ...
... farm, and as the embers glowing in the hearth turned ashen, Rebecca and the girls began to clean. The Coles lacked candles after all, and sleep beckoned. Food. Then,. Food. Now. The dinner table might seem like a strange place to begin ...
Página 5
... farmers' markets rather than relying exclusively on conventional retailers for their produce, cheese, and meat. College students are spending summers interning on organic farms, where they not only pick pesticide-free vegetables but ...
... farmers' markets rather than relying exclusively on conventional retailers for their produce, cheese, and meat. College students are spending summers interning on organic farms, where they not only pick pesticide-free vegetables but ...
Página 8
... farming the land while men hunted the woods. Voices of disapproval thus echoed through the colonies. Upon arriving in Virginia in 1615 and observing the local inhabitants, John Smith remarked how “the women be verie painefull [hard ...
... farming the land while men hunted the woods. Voices of disapproval thus echoed through the colonies. Upon arriving in Virginia in 1615 and observing the local inhabitants, John Smith remarked how “the women be verie painefull [hard ...
Página 12
... farmers could easily grow barley alongside wheat, purchase molasses from visiting merchants, and build distilleries ... farms, or even ironworks and distilleries. As a result, settlers depended on other areas of the Middle Colonies or ...
... farmers could easily grow barley alongside wheat, purchase molasses from visiting merchants, and build distilleries ... farms, or even ironworks and distilleries. As a result, settlers depended on other areas of the Middle Colonies or ...
Página 14
... farms had started to specialize production to the point that taverns arose to produce drinks in much larger quantities than individual homes were able to do. Eventually, taverns responded to the demand for more diverse menus by ...
... farms had started to specialize production to the point that taverns arose to produce drinks in much larger quantities than individual homes were able to do. Eventually, taverns responded to the demand for more diverse menus by ...
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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