The Resource A revolution in eating: : how the quest for food shaped America, James E. McWilliams, (ebook)

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

Label
A revolution in eating: : how the quest for food shaped America
Title
A revolution in eating:
Title remainder
how the quest for food shaped America
Statement of responsibility
James E. McWilliams
Creator
Contributor
Subject
Genre
Language
eng
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 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
Member of
Cataloging source
Midwest
http://library.link/vocab/creatorName
McWilliams, James E
Dewey number
394.1/2/0973
Index
no index present
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
hoopla digital
Series statement
Arts and traditions of the table
http://library.link/vocab/subjectName
  • Gastronomy
  • Food habits
Target audience
adult
Label
A revolution in eating: : how the quest for food shaped America, James E. McWilliams, (ebook)
Link
Instantiates
Publication
Color
multicolored
Dimensions
unknown
Extent
1 online resource
Form of item
  • online
  • electronic
Governing access note
Digital content provided by hoopla
Isbn
9780231503488
Isbn Type
(electronic bk.)
Publisher number
MWT11861342
Specific material designation
remote
Stock number
11861342
System control number
MWT11861342
System details
Mode of access: World Wide Web
Label
A revolution in eating: : how the quest for food shaped America, James E. McWilliams, (ebook)
Link
Publication
Color
multicolored
Dimensions
unknown
Extent
1 online resource
Form of item
  • online
  • electronic
Governing access note
Digital content provided by hoopla
Isbn
9780231503488
Isbn Type
(electronic bk.)
Publisher number
MWT11861342
Specific material designation
remote
Stock number
11861342
System control number
MWT11861342
System details
Mode of access: World Wide Web

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