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
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... 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 thick butter, patted it down, and sprinkled the top with another layer of salt. She then carried 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 thick butter, patted it down, and sprinkled the top with another layer of salt. She then carried a ...
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... practices from their Nile Valley neighbors. Central to this adaptation was the decision to replace wild crops with cultivated wheat and barley. Later, they further stabilized their increasingly sedentary culture by grazing livestock. To ...
... practices from their Nile Valley neighbors. Central to this adaptation was the decision to replace wild crops with cultivated wheat and barley. Later, they further stabilized their increasingly sedentary culture by grazing livestock. To ...
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... practice their traditional agricultural systems while Europe was colonizing the West Indies and incorporating new, American crops. Forest dwellers living in the southern regions persisted as “long forest fallow cultivators.” They grew ...
... practice their traditional agricultural systems while Europe was colonizing the West Indies and incorporating new, American crops. Forest dwellers living in the southern regions persisted as “long forest fallow cultivators.” They grew ...
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... practices. Cooks would grind watermelon, pumpkin, and squash seeds into a pulp and season meat and vegetable dishes with it. They would also toast the seeds, work them into a powder, and make a drink with them by bringing the ground ...
... practices. Cooks would grind watermelon, pumpkin, and squash seeds into a pulp and season meat and vegetable dishes with it. They would also toast the seeds, work them into a powder, and make a drink with them by bringing the ground ...
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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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