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Author McWilliams, James E.

Title A revolution in eating : how the quest for food shaped America / James E. McWilliams.

Imprint New York : Columbia University Press, ©2005.

Item Status

Description 1 online resource (386 pages) : illustrations.
Series Arts and traditions of the table
Arts and traditions of the table.
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.
Food habits -- United States -- History.
Genre/Form Electronic books.
Other Form: Print version: McWilliams, James E. Revolution in eating. New York : Columbia University Press, ©2005 0231129920 (DLC) 2004061867 (OCoLC)56942105
ISBN 0231503482 (electronic bk.)
9780231503488 (electronic bk.)
9780231129923 (cloth ; alk. paper)
0231129920 (cloth ; alk. paper)