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 63
Página 3
... Once the butter had formed, the dairymaid squeezed out the buttermilk and fed it to the hogs, a practice that improved the taste of the meat. As late afternoon set in, she covered the bottom of a butter dish with salt, spooned in the ...
... Once the butter had formed, the dairymaid squeezed out the buttermilk and fed it to the hogs, a practice that improved the taste of the meat. As late afternoon set in, she covered the bottom of a butter dish with salt, spooned in the ...
Página 7
... once established, would “yelde unto us all the commodities of Europe, Affrica, and Asia . . . and supply the wantes of all our decayed trades.” His father, Hakluyt the Elder, never visited America but still had praise for its “excellent ...
... once established, would “yelde unto us all the commodities of Europe, Affrica, and Asia . . . and supply the wantes of all our decayed trades.” His father, Hakluyt the Elder, never visited America but still had praise for its “excellent ...
Página 17
... time in American history, I want not only to tella story about how we once were but to provide some insight into who we are today. And—however immodest the goal might be—why. - * * * - - chapter 1 adaptability The 17.
... time in American history, I want not only to tella story about how we once were but to provide some insight into who we are today. And—however immodest the goal might be—why. - * * * - - chapter 1 adaptability The 17.
Página 25
... Once ripened, though, sugarcane became an impatient and impetuous crop, demanding ongoing human labor. If its juice, with 13 percent sucrose content, wasn't extracted within two weeks after ripening, the canes dried, rotted, and ...
... Once ripened, though, sugarcane became an impatient and impetuous crop, demanding ongoing human labor. If its juice, with 13 percent sucrose content, wasn't extracted within two weeks after ripening, the canes dried, rotted, and ...
Página 26
... once again boiled off excess water. This process resulted in a gooey substance consisting of about 60 percent sugar. A second, much slower evaporation yielded a super-saturated mixture that workers poured into cone-shaped clay molds ...
... once again boiled off excess water. This process resulted in a gooey substance consisting of about 60 percent sugar. A second, much slower evaporation yielded a super-saturated mixture that workers poured into cone-shaped clay molds ...
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