Description |
1 online resource (386 pages) : illustrations. |
Physical Medium |
polychrome |
Description |
text file |
Series |
Arts and traditions of the table
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Arts and traditions of the table.
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Bibliography |
Includes bibliographical references (pages 323-377) and index. |
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. |
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 an. |
Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
Subject |
Gastronomy -- History.
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Gastronomy. |
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History. |
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Food habits -- United States -- History.
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Food habits. |
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United States. |
Genre/Form |
Electronic books.
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History.
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Other Form: |
Print version: McWilliams, James E. Revolution in eating. New York : Columbia University Press, ©2005 0231129920 (DLC) 2004061867 (OCoLC)56942105 |
ISBN |
0231503482 (electronic book) |
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9780231503488 (electronic book) |
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9780231129923 (cloth ; alkaline paper) |
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0231129920 (cloth ; alkaline paper) |
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