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001    ocm62124421  
003    OCoLC 
005    20160527041733.9 
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008    051021s2005    nyua    ob    001 0 eng d 
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090    TX633|b.M3 2005eb 
100 1  McWilliams, James E. 
245 12 A revolution in eating :|bhow the quest for food shaped 
       America /|cJames E. McWilliams. 
260    New York :|bColumbia University Press,|c©2005. 
300    1 online resource (386 pages) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
490 1  Arts and traditions of the table 
504    Includes bibliographical references (pages 323-377) and 
       index. 
505 0  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. 
520    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 an. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Gastronomy|xHistory. 
650  0 Food habits|zUnited States|xHistory. 
655  4 Electronic books. 
655  7 History.|2fast|0(OCoLC)fst01411628 
776 08 |iPrint version:|aMcWilliams, James E.|tRevolution in 
       eating.|dNew York : Columbia University Press, ©2005
       |z0231129920|w(DLC)  2004061867|w(OCoLC)56942105 
830  0 Arts and traditions of the table. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=141380|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
948    |d20160615|cMH|tebscoebooksacademic|lridw 
994    92|bRID