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 46
Página 12
... rice in the Lower South cultivated crops that allowed them to play critical roles in shaping the foodways of these two regions. As in the West Indies, planters typically minimized costs by allowing slaves to produce their own food ...
... rice in the Lower South cultivated crops that allowed them to play critical roles in shaping the foodways of these two regions. As in the West Indies, planters typically minimized costs by allowing slaves to produce their own food ...
Página 13
... Rice and tobacco planters rarely generated enough cash to leave their plantations and live as absentee landlords. And because planters did form a strong culture of their own, they, too, developed a cuisine that did its best to ...
... Rice and tobacco planters rarely generated enough cash to leave their plantations and live as absentee landlords. And because planters did form a strong culture of their own, they, too, developed a cuisine that did its best to ...
Página 14
... rice that, for the first time in its history, common people could finally afford to purchase common English imports. Nowhere was this transformation more obvious than in the kitchen. Within a decade, primitive colonial kitchens had ...
... rice that, for the first time in its history, common people could finally afford to purchase common English imports. Nowhere was this transformation more obvious than in the kitchen. Within a decade, primitive colonial kitchens had ...
Página 15
... rice from Carolina, and ham from Virginia. The more systematic this trade became, the more the colonies' culinary habits became less and less foreign to one another. And, in an especially tragic twist, rum helped weaken the cultures of ...
... rice from Carolina, and ham from Virginia. The more systematic this trade became, the more the colonies' culinary habits became less and less foreign to one another. And, in an especially tragic twist, rum helped weaken the cultures of ...
Página 31
... rice, cowpeas, sesame, okra, fluted pumpkins, gourds, calabashes, and watermelons. These farmers practiced a combination of agricultural pursuits that lasted until African colonization. Second, in contrast to savanna agriculture, forest ...
... rice, cowpeas, sesame, okra, fluted pumpkins, gourds, calabashes, and watermelons. These farmers practiced a combination of agricultural pursuits that lasted until African colonization. Second, in contrast to savanna agriculture, forest ...
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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