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 40
Página 5
... importance of paying closer attention to the land and the particular foods that it's most naturally suited to support. Highprofile chefs spend mornings visiting local farms, buying whatever happens to be available, and building menus ...
... importance of paying closer attention to the land and the particular foods that it's most naturally suited to support. Highprofile chefs spend mornings visiting local farms, buying whatever happens to be available, and building menus ...
Página 10
... important question of why they ate what they ate. Every region, it turns out, had its own answer. More than any other region of colonial British America, New England mastered the art of feeding itself. Residents prized their mixed ...
... important question of why they ate what they ate. Every region, it turns out, had its own answer. More than any other region of colonial British America, New England mastered the art of feeding itself. Residents prized their mixed ...
Página 12
... important differences. The Middle Colonies devoted a great deal of time to growing wheat for export. Although it never approached the status of a cash crop such as sugar, wheat did occupy enough of the region's resources to shape its ...
... important differences. The Middle Colonies devoted a great deal of time to growing wheat for export. Although it never approached the status of a cash crop such as sugar, wheat did occupy enough of the region's resources to shape its ...
Página 14
... important precondition for the emergence of an identifiable American style of food. The. Alcoholic. Republic. Americans drank, and they drank a lot. It's in that pervasive habit, moreover, that a second factor driving the convergence of ...
... important precondition for the emergence of an identifiable American style of food. The. Alcoholic. Republic. Americans drank, and they drank a lot. It's in that pervasive habit, moreover, that a second factor driving the convergence of ...
Página 16
... important, however, I will also attempt to explain not only what colonial Americans ate but also why they ate it. Therein, I believe, lies the true story of America's culinary origins. Therein one grabs its guts. There's a saying that ...
... important, however, I will also attempt to explain not only what colonial Americans ate but also why they ate it. Therein, I believe, lies the true story of America's culinary origins. Therein one grabs its guts. There's a saying that ...
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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