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 11
... of abundance, but the West Indies' was a cuisine of survival, and while most individual African slaves did not survive into maturity, their foodways certainly did. In foodways as well as geography, the rest of colonial 11.
... of abundance, but the West Indies' was a cuisine of survival, and while most individual African slaves did not survive into maturity, their foodways certainly did. In foodways as well as geography, the rest of colonial 11.
Página 12
... rest of colonial British America fell somewhere between. The Middle Colonies—New York, Pennsylvania, New Jersey, and Delaware—generally gravitated toward the New England model, but with important differences. The Middle Colonies devoted ...
... rest of colonial British America fell somewhere between. The Middle Colonies—New York, Pennsylvania, New Jersey, and Delaware—generally gravitated toward the New England model, but with important differences. The Middle Colonies devoted ...
Página 23
... rest of the colony continued to search for real gold. With plans for a vertical three-roller mill on hand and a competent sugar maker at the ready, Cristobal de Tapia of Santo Domingo built a fully equipped sugar plantation in 1522 ...
... rest of the colony continued to search for real gold. With plans for a vertical three-roller mill on hand and a competent sugar maker at the ready, Cristobal de Tapia of Santo Domingo built a fully equipped sugar plantation in 1522 ...
Página 26
... rest for a few hours, boilers reheated it and added egg whites, animal blood, or a substance called milk of lime ... rest, the clay molds were turned upside down so that any accumulated molasses could drip into copper collecting bins ...
... rest for a few hours, boilers reheated it and added egg whites, animal blood, or a substance called milk of lime ... rest, the clay molds were turned upside down so that any accumulated molasses could drip into copper collecting bins ...
Página 35
... rest in the ground for up to three months before being harvested, a quality that significantly diminished labor demands. (Europeans, not incidentally, would later discover the same advantage in the potato.) After soaking the root in ...
... rest in the ground for up to three months before being harvested, a quality that significantly diminished labor demands. (Europeans, not incidentally, would later discover the same advantage in the potato.) After soaking the root in ...
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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