Food In Colonial And Federal America

Food In Colonial And Federal America

by Sandra Oliver
ISBN-10:
0313329885
ISBN-13:
9780313329883
Pub. Date:
09/05/2000
Publisher:
ABC-CLIO, Incorporated

Hardcover

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Overview

Food In Colonial And Federal America

The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs.

This thorough overview endeavors to cover all the regions settled during the Colonial and Federal. It also discusses each immigrant group in turn, with attention also given to Indian and slave contributions. The content is integral for U.S. history standards in many ways, such as illuminating the settlement and adaptation of the European settlers, the European struggle for control of North America, relations between the settlers from different European countries, and changes in Native American society resulting from settlements.

Product Details

ISBN-13: 9780313329883
Publisher: ABC-CLIO, Incorporated
Publication date: 09/05/2000
Series: Food in American History
Pages: 248
Product dimensions: 6.14(w) x 9.21(h) x 0.63(d)

About the Author

Sandra L. Oliver has been a food historian for 30 years, is the author of Saltwater Foodways: New Englanders and Their Food in the 19th Century (1995), and is the Publisher/Editor of Food History News, a quarterly newsletter. She is also a food columnist for New England publications.

Table of Contents

Illustrations

Series Foreword

Acknowledgements

Time Line

Introduction

Foodstuff

Food Preparation: Cooking and Cooks

Eating Habits

Concepts of Diet and Nutrition

Selected Bibliography

Index

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