A revolution in eating : how the quest for food shaped America
From the kitchen tables of Puritan families to Iroquois longhouses and slave kitchens, McWilliams describes how settlers in the colonies and West Indies combined their British and European tastes with the bounty of the American environment and developed a range of regional cuisines
History
pages cm.
9780231129930, 0231129939
154711137
Adaptability: the bittersweet culinary history of the English West Indies
Traditionalism: the greatest accomplishment of colonial New England
Negotiation: living high and low on the hog in the Chesapeake Bay region
Wilderness: the fruitless search for culinary order in Carolina
Diversity: refined crudeness in the middle colonies
Consumption: the British invasion
Intoxication: finding common bonds in an alcoholic empire
Revolution: a culinary declaration of independence
Originally published: 2005