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A Revolution In Eating
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A Revolution In Eating - neues Buch

ISBN: 9780231129930

ID: 17065292

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. 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. Books, History and Transport~~History~~History: Specific Events & Topics, A Revolution In Eating~~Book~~9780231129930~~James E. Mcwilliams, , , , , , , , , ,, [PU: Columbia University Press]

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A Revolution in Eating: How the Quest for Food Shaped America - McWilliams, James E.
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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. A Revolution in Eating: How the Quest for Food Shaped America McWilliams, James E., Columbia University Press

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A Revolution in Eating - McWilliams, James E.
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A Revolution in Eating - neues Buch

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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. History History eBook, Columbia University Press

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A Revolution in Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table: Perspectives on Culinary History) - James E. McWilliams
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James E. McWilliams:
A Revolution in Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table: Perspectives on Culinary History) - gebrauchtes Buch

ISBN: 0231129939

ID: 5666545

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 nat 17th century,18th century,americas,colonial period,cooking,customs and traditions,historical study and educational resources,history,modern (16th-21st centuries),politics and social sciences Holiday Cooking, Columbia University Press

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Revolution in Eating: How the Quest for Food Shaped America (Arts & Traditions of the Table: Perspectives on Culinary History) - James E Mcwilliams
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Revolution in Eating: How the Quest for Food Shaped America (Arts & Traditions of the Table: Perspectives on Culinary History) - Taschenbuch

2007, ISBN: 0231129939

[SR: 1561371], Paperback, [EAN: 9780231129930], Columbia University Press, Columbia University Press, Book, [PU: Columbia University Press], 2007-12-07, Columbia University Press, Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colo...., 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271566, Colonial, Independence 1501-1800, 271565, North America, 65, History, 1025612, Subjects, 266239, Books, 772162, Cultural History, 772188, Local & Urban History, 772192, London, 271405, Multicultural History, 65, History, 1025612, Subjects, 266239, Books, 271389, Other Historical Subjects, 278066, Discovery & Exploration, 277011, Heraldry, 271564, Historiography, 275757, History of Education, 278290, History of Engineering & Technology, 270830, History of Medicine, 772136, History of Science, 271408, Holocaust, 772066, Slavery, 271436, Theory & Methods, 772142, Witchcraft, 276593, Women in History, 65, History, 1025612, Subjects, 266239, Books, 276446, Customs, 496628, Customs & Folklore, 276412, Anthropology, 276411, Social Sciences, 60, Society, Politics & Philosophy, 1025612, Subjects, 266239, Books

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A Revolution in Eating: How the Quest for Food Shaped America
Autor:

McWilliams, James E.

Titel:

A Revolution in Eating: How the Quest for Food Shaped America

ISBN-Nummer:

9780231129930

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.

Detailangaben zum Buch - A Revolution in Eating: How the Quest for Food Shaped America


EAN (ISBN-13): 9780231129930
ISBN (ISBN-10): 0231129939
Taschenbuch
Erscheinungsjahr: 2007
Herausgeber: COLUMBIA UNIV PR
386 Seiten
Gewicht: 0,517 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 09.01.2008 23:22:40
Buch zuletzt gefunden am 25.11.2016 18:33:56
ISBN/EAN: 9780231129930

ISBN - alternative Schreibweisen:
0-231-12993-9, 978-0-231-12993-0

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