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 44
Página 2
... served as a substitute for a smokehouse. With the pork hanging in the shaft, the wood smoke clogged the chimney and slowly coated the meat's surface, enhancing its flavor while extending its shelf life. Pickling beef involved submerging ...
... served as a substitute for a smokehouse. With the pork hanging in the shaft, the wood smoke clogged the chimney and slowly coated the meat's surface, enhancing its flavor while extending its shelf life. Pickling beef involved submerging ...
Página 4
... served that purpose just fine, as did the tablecloth. And so, rapidly and with gusto, the Coles consumed beef, cornmeal with butter and milk, corn bread, carrots, beans, and cider. As the sun descended, as the shadows outside stretched ...
... served that purpose just fine, as did the tablecloth. And so, rapidly and with gusto, the Coles consumed beef, cornmeal with butter and milk, corn bread, carrots, beans, and cider. As the sun descended, as the shadows outside stretched ...
Página 8
... served a purpose in rare times of need, but ultimately it was a sport, a diversion, a luxurious distraction from real work, an activity that, as John Winthrop explained, “toyles a man's bodye overmuch.” No image could have cut more ...
... served a purpose in rare times of need, but ultimately it was a sport, a diversion, a luxurious distraction from real work, an activity that, as John Winthrop explained, “toyles a man's bodye overmuch.” No image could have cut more ...
Página 21
... served to further resisterosion, produce minerals, and provide raw material for potash. Cassava became the most popular of these roots. The Tainos would grub up cassava, squeeze out its poisonous juice (prussic acid), and bake the ...
... served to further resisterosion, produce minerals, and provide raw material for potash. Cassava became the most popular of these roots. The Tainos would grub up cassava, squeeze out its poisonous juice (prussic acid), and bake the ...
Página 34
... serving it up. Stalls typically accommodated two enormous pots and one chef. In one pot, cooks sautéed beef, goat, and lamb. In the other, they made a rich sauce with a yam base and leavened it with ground baobab leaves. After ladling ...
... serving it up. Stalls typically accommodated two enormous pots and one chef. In one pot, cooks sautéed beef, goat, and lamb. In the other, they made a rich sauce with a yam base and leavened it with ground baobab leaves. After ladling ...
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