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James McWilliams:

A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table) - signed or inscribed book

1998, ISBN: 9780231129923

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Archaeological Survey of India, 1998. Hardcover. New. Table of Contents Mother pur 2. Buddhist Monuments of Orissa in the seventh century A.D. 3. Maharaja Subhakara and Monk Prajna … More...

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James McWilliams:

A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table) - hardcover

ISBN: 9780231129923

Columbia University Press. Hardcover. GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Poss… More...

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McWilliams, James:
A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table) - hardcover

2005

ISBN: 9780231129923

Columbia University Press, 2005-06-01. Hardcover. Very Good. 1.2000 in x 9.1000 in x 6.3000 in., Columbia University Press, 2005-06-01, 3

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ISBN: 9780231129923

Find A Revolution in Eating by James McWilliams in Hardcover and other formats in History > United States - Colonial Period (1600-1775). Media > Books new, Columbia University Press

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James McWilliams:
A Revolution in Eating - hardcover

2005, ISBN: 9780231129923

How the Quest for Food Shaped America, Buch, Hardcover, [PU: Columbia University Press], Columbia University Press, 2005

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A Revolution in Eating
Author:
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ISBN:

0231129920


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.

Details of the book - A Revolution in Eating


EAN (ISBN-13): 9780231129923
ISBN (ISBN-10): 0231129920
Hardcover
Paperback
Publishing year: 2005
Publisher: Columbia University Press
387 Pages
Weight: 0,644 kg
Language: eng/Englisch

Book in our database since 2007-02-17T10:37:35+00:00 (London)
Detail page last modified on 2023-03-19T09:07:03+00:00 (London)
ISBN/EAN: 0231129920

ISBN - alternate spelling:
0-231-12992-0, 978-0-231-12992-3
Alternate spelling and related search-keywords:
Book author: mcwilliam, williams, william james, mcwilliams
Book title: tradition and revolution, quest for food, revolution eating quest food shaped america, eat not eat, the shape tradition, the art the table, eating the arts, food culinary history

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