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James McWilliams:

A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table) - exemplaire signée

1998, ISBN: 9780231129923

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A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table) - edition reliée, livre de poche

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McWilliams, James:
A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table) - edition reliée, livre de poche

2005

ISBN: 9780231129923

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ISBN: 9780231129923

Find A Revolution in Eating by James McWilliams in Hardcover and other formats in History > United States - Colonial Period (1600-1775). Media > Books new, Columbia University Press

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James McWilliams:
A Revolution in Eating - edition reliée, livre de poche

2005, ISBN: 9780231129923

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A Revolution in Eating
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9780231129923


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 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 American cuisine. McWilliams demonstrates that this was a shift not so much in new ingredients or cooking methods, as in the way Americans imbued food and cuisine with values that continue to shape American attitudes to this day.

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EAN (ISBN-13): 9780231129923
ISBN (ISBN-10): 0231129920
Version reliée
Livre de poche
Date de parution: 2005
Editeur: Columbia University Press
387 Pages
Poids: 0,644 kg
Langue: eng/Englisch

Livre dans la base de données depuis 2007-02-17T11:37:35+01:00 (Zurich)
Page de détail modifiée en dernier sur 2023-03-19T10:07:03+01:00 (Zurich)
ISBN/EAN: 9780231129923

ISBN - Autres types d'écriture:
0-231-12992-0, 978-0-231-12992-3
Autres types d'écriture et termes associés:
Auteur du livre: mcwilliam, williams, william james, mcwilliams
Titre du livre: tradition and revolution, quest for food, revolution eating quest food shaped america, eat not eat, the shape tradition, the art the table, eating the arts, food culinary history

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