Bibliograph

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

Type

Label

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

Language

eng

Bibliography note

Includes bibliographical references (pages 323-377) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

A revolution in eating

Nature of contents

bibliography

Oclc number

56942105

Responsibility statement

James E. McWilliams

Series statement

Arts and traditions of the table

Sub title

how the quest for food shaped America

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

Table Of Contents

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

Classification

Creator