Revolution In Eating: How The Quest For Food Shaped America
  • Revolution In Eating: How The Quest For Food Shaped America
  • Revolution In Eating: How The Quest For Food Shaped America
ISBN: 0231129920
EAN13: 9780231129923
Language: English
Release Date: Jun 1, 2005
Pages: 400
Dimensions: 1.2" H x 9.1" L x 6.3" W
Weight: 1.45 lbs.
Format: Hardcover

Revolution In Eating: How The Quest For Food Shaped America

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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 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 Read More chevron_right

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