Food in colonial and federal America Sandra L. Oliver

Format:

Book

Author/Creator:

Oliver, Sandra L. (Sandra Louise), 1947-

Series:

Food in American history 1552-8200

Food in American history, 1552-8200

Language:

English

Subjects (All):

Cooking, American--History--17th century.

Cooking, American.

Cooking, American--History--18th century.

United States--History--Colonial period, ca. 1600-1775.

United States.

Genre:

Nonfiction.

Physical Description:

xv, 230 pages : illustrations, map ; 25 cm.

Place of Publication:

Westport, Conn. : Greenwood Press, 2005.

Summary:

The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs. Annotation. This narrative explores the critical aspect that food played in the settlement and adaptation of the early American settlers and illuminates the whole of their experience.

Contents:

Series foreword

Acknowledgments

Chronology: Introduction

Foodstuffs

Food preparation: cooking and cooks

Eating habits

Concepts of diet and nutrition

Glossary

Selected bibliography

Index.

Notes:

Includes bibliographical references (pages 217-221) and index.

Local Notes:

HSP Historic Culinary Arts Collection.

HSP copy signed by author.

ISBN:

0313329885

9780313329883

OCLC:

60835323

Online:

The Class of 1924 Book Fund Home Page