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 68
Página 11
... foodways and, in so doing, imparted a strong African flavor to the region's food while establishing alongside New ... foodways certainly did. In foodways as well as geography, the rest of colonial 11.
... foodways and, in so doing, imparted a strong African flavor to the region's food while establishing alongside New ... foodways certainly did. In foodways as well as geography, the rest of colonial 11.
Página 12
... foodways of these two regions. As in the West Indies, planters typically minimized costs by allowing slaves to produce their own food, sometimes with ingredients that the masters provided, other times with whatever slaves could obtain ...
... foodways of these two regions. As in the West Indies, planters typically minimized costs by allowing slaves to produce their own food, sometimes with ingredients that the masters provided, other times with whatever slaves could obtain ...
Página 14
... foodways emerged. Early in the colonial era, settlers consumed mainly homemade beverages such as beer and cider because these drinks were relatively easy to make and were cooked during production, an essential requirement when water was ...
... foodways emerged. Early in the colonial era, settlers consumed mainly homemade beverages such as beer and cider because these drinks were relatively easy to make and were cooked during production, an essential requirement when water was ...
Página 16
... foodways, in colonial Americans' adoption of English consumer goods, and, finally, in the melding of political ideology and food production. I will be elaborating on all these topics in the pages ahead. In so doing, though, I hope to ...
... foodways, in colonial Americans' adoption of English consumer goods, and, finally, in the melding of political ideology and food production. I will be elaborating on all these topics in the pages ahead. In so doing, though, I hope to ...
Página 25
... foodways begins to emerge. Growing sugar was, for the most part, a relatively basic affair. Sun, soil, and water fueled the photosynthetic reactions that fattened soaring stalks of cane without constant planter intervention. Once ...
... foodways begins to emerge. Growing sugar was, for the most part, a relatively basic affair. Sun, soil, and water fueled the photosynthetic reactions that fattened soaring stalks of cane without constant planter intervention. Once ...
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