A revolution in eating : how the quest for food shaped America / James E. McWilliams.

Format:

Book

Author/Creator:

McWilliams, James E.

Series:

Arts and traditions of the table.

Arts and traditions of the table

Language:

English

Subjects (All):

Gastronomy--History.

Gastronomy.

Food habits--United States--History.

Food habits.

Physical Description:

1 online resource (397 p.)

Place of Publication:

New York : Columbia University Press, c2005.

Language Note:

English

Summary:

Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European ta

Contents:

Contents; Introduction: Getting to the Guts of American Food; 1. Adaptability: The Bittersweet Culinary History of the English West Indies; 2. Traditionalism: The Greatest Accomplishment of Colonial New England; 3. Negotiation: Living High and Low on the Hog in the Chesapeake Bay Region; 4. Wilderness: The Fruitless Search for Culinary Order in Carolina; 5. Diversity: Refined Crudeness in the Middle Colonies; 6. Consumption: The British Invasion; 7. Intoxication: Finding Common Bonds in an Alcoholic Empire; 8. Revolution: A Culinary Declaration of Independence; Notes; Bibliography; Index

Notes:

Description based upon print version of record.

Includes bibliographical references (p. 323-377) and index.

ISBN:

9780231503488

0231503482

OCLC:

831121378