A Revolution In Eating

A Revolution In Eating

by James E. Mcwilliams
     
 

James E. McWilliams recounts the culinary attitudes, tastes, and techniques of colonial America. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams describes how settlers in the colonies and West Indies integrated their British and European tastes with the bounty of

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Overview

James E. McWilliams recounts the culinary attitudes, tastes, and techniques of colonial America. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams describes how settlers in the colonies and West Indies integrated their British and European tastes with the bounty of the American environment and developed a range of regional cuisines.

Columbia University Press

Product Details

ISBN-13:
9780231129923
Publisher:
Columbia University
Publication date:
07/01/2005
Series:
Arts and Traditions of the Table: Perspectives on Culinary History Series
Pages:
396
Product dimensions:
1.00(w) x 9.00(h) x 6.00(d)
Age Range:
18 Years

Table of Contents

Introduction: Getting to the Guts of American Food1. Adaptability: The Bittersweet Culinary History of the English West Indies2. Traditionalism: The Greatest Accomplishment of Colonial New England3. Negotiation: Living High and Low on the Hog in the Chesapeake Bay Region4. Wilderness: The Fruitless Search for Culinary Order in Carolina5. Diversity: Refined Crudeness in the Middle Colonies6. Consumption: The British Invasion7. Intoxication: Finding Common Bonds in an Alcoholic Empire8. Revolution: A Culinary Declaration of Independence

Columbia University Press

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