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 69
Página 6
... the fact that the frontier never closed throughout the colonial era. Such a literal and nearly universal hand-to-mouth relationship with the food they ate, a connection much tighter than 6 introduction : Getting to the Guts of American ...
... the fact that the frontier never closed throughout the colonial era. Such a literal and nearly universal hand-to-mouth relationship with the food they ate, a connection much tighter than 6 introduction : Getting to the Guts of American ...
Página 7
... never visited America but still had praise for its “excellent soile,” waxing effusive about “many other sundry kinds of hides there now presently to be had, the trade of Whale and Seale fishing, and of divers other fishings in the great ...
... never visited America but still had praise for its “excellent soile,” waxing effusive about “many other sundry kinds of hides there now presently to be had, the trade of Whale and Seale fishing, and of divers other fishings in the great ...
Página 11
... never turned its land over to a single, dominant crop for sale in international markets, and, because of this decision, it was able to pour its resources into a healthy, diversified range of agricultural pursuits. Rather than purchasing ...
... never turned its land over to a single, dominant crop for sale in international markets, and, because of this decision, it was able to pour its resources into a healthy, diversified range of agricultural pursuits. Rather than purchasing ...
Página 12
... never approached the status of a cash crop such as sugar, wheat did occupy enough of the region's resources to shape its labor force into a mixture of servant, family, and slave labor. This ethnically and religiously diverse stretch of ...
... never approached the status of a cash crop such as sugar, wheat did occupy enough of the region's resources to shape its labor force into a mixture of servant, family, and slave labor. This ethnically and religiously diverse stretch of ...
Página 13
... never far from the English periphery of settlement, the South pioneered a cooking style that wavered somewhere between a cuisine of adaptation and one of preservation. In so doing, the South constituted yet another distinct culinary ...
... never far from the English periphery of settlement, the South pioneered a cooking style that wavered somewhere between a cuisine of adaptation and one of preservation. In so doing, the South constituted yet another distinct culinary ...
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