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A revolution in eating : how the quest for food shaped America - McWilliams, James E.
Vergriffenes Buch, derzeit bei uns nicht verfügbar.
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McWilliams, James E.:
A revolution in eating : how the quest for food shaped America - Taschenbuch

2011, ISBN: 9780231129923

Gebundene Ausgabe, ID: 30842129

London: Oxford University Press, 1971. A study of the role of East India in the power of independent Trinidad, focuses on the religion organisations, social structure and political framework, East India culture and social exclusiveness and racial ethnic loyalties. Closely studies two main political parties D.L.P. and P.N.M.. First Edition. Cloth. Very Good/Very Good. 8vo - over 7¾" - 9¾" tall., Oxford University Press, 1971, Cambridge University Press, 2011. First edition. Softcover. New. Few other team sports can equal the global reach of cricket. Rich in history and tradition, it is both quintessentially English and expansively international, a game that has evolved and changed dramatically in recent times. Demonstrating how the history of cricket and its international popularity is entwined with British imperial expansion, this book examines the social and political impact of the game in a variety of cultural sites: the West Indies, India, Pakistan, Sri Lanka, South Africa, Australia and New Zealand. An international team of contributors explores the enduring influence of cricket on English identity, examines why cricket has seized the imagination of so many literary figures and provides profiles of iconic players including Bradman, Lara and Tendulkar. Presenting a global panoramic view of cricket`s complicated development, its unique adaptability and its political and sporting controversies, the book provides a rich insight into a unique sporting and cultural heritage. Contents List of figures and tables List of contributors Chronology List of frequently used abbreviations Introduction Anthony Bateman and Jeffrey Hill 1. Cricket pastoral and Englishness Anthony Bateman 2. Cricket in the eighteenth century Rob Light 3. Cricket and corruption David Frith 4. Broadcasting and cricket in England Jack Williams 5. Bodyline, Jardine and masculinity Patrick F. McDevitt 6. Don Bradman: just a boy from Bowral Tom Heenan and David Dunstan 7. The Packer cricket war Richard Cashman 8. New Zealand cricket and the colonial relationship Greg Ryan 9. C. L. R. James and cricket Kenneth Surin 10. Reading Brian Lara and the traditions of Caribbean cricket poetry Claire Westall 11. The detachment of West Indies cricket from the nationalist scaffold Hilary McD. Beckles 12. The Indian Premier League and world cricket Boria Majumdar 13. Hero, celebrity and icon: Sachin Tendulkar and Indian public culture Prashant Kidambi 14. Conflicting loyalties: nationalism and religion in India-Pakistan cricket relations Mihir Bose 15. Cricket and representations of beauty: Newlands cricket ground and the roots of apartheid in South African cricket Andre Odendaal 16. Writing the modern game Rob Steen 17. Cricket and international politics Stephen Wagg and Jon Gemmell Further reading Index Printed Pages: 308., Cambridge University Press, 2011, Cambridge University Press, 2011. First edition. Softcover. New. Few other team sports can equal the global reach of cricket. Rich in history and tradition, it is both quintessentially English and expansively international, a game that has evolved and changed dramatically in recent times. Demonstrating how the history of cricket and its international popularity is entwined with British imperial expansion, this book examines the social and political impact of the game in a variety of cultural sites: the West Indies, India, Pakistan, Sri Lanka, South Africa, Australia and New Zealand. An international team of contributors explores the enduring influence of cricket on English identity, examines why cricket has seized the imagination of so many literary figures and provides profiles of iconic players including Bradman, Lara and Tendulkar. Presenting a global panoramic view of cricket`s complicated development, its unique adaptability and its political and sporting controversies, the book provides a rich insight into a unique sporting and cultural heritage. Contents List of figures and tables List of contributors Chronology List of frequently used abbreviations Introduction Anthony Bateman and Jeffrey Hill 1. Cricket pastoral and Englishness Anthony Bateman 2. Cricket in the eighteenth century Rob Light 3. Cricket and corruption David Frith 4. Broadcasting and cricket in England Jack Williams 5. Bodyline, Jardine and masculinity Patrick F. McDevitt 6. Don Bradman: just a boy from Bowral Tom Heenan and David Dunstan 7. The Packer cricket war Richard Cashman 8. New Zealand cricket and the colonial relationship Greg Ryan 9. C. L. R. James and cricket Kenneth Surin 10. Reading Brian Lara and the traditions of Caribbean cricket poetry Claire Westall 11. The detachment of West Indies cricket from the nationalist scaffold Hilary McD. Beckles 12. The Indian Premier League and world cricket Boria Majumdar 13. Hero, celebrity and icon: Sachin Tendulkar and Indian public culture Prashant Kidambi 14. Conflicting loyalties: nationalism and religion in India-Pakistan cricket relations Mihir Bose 15. Cricket and representations of beauty: Newlands cricket ground and the roots of apartheid in South African cricket Andre Odendaal 16. Writing the modern game Rob Steen 17. Cricket and international politics Stephen Wagg and Jon Gemmell Further reading Index Printed Pages: 308., Cambridge University Press, 2011, New Haven, CT: Yale University Press. Very Good in Very Good- dust jacket. 1959. First Edition. Hardcover. DJ spine is foxed. ; Folded map in rear. DJ is in a mylar cover. ., Yale University Press, 1959, New York: Columbia University Press, 2005. 386 p. : ill. ; 24 cm. Series: Arts and traditions of the table. Includes bibliographical references (p. 323-377) and index. Contents: Introduction: Getting to the Guts of American Food 1. Adaptability: The Bittersweet Culinary History of the English West Indies 2. Traditionalism: The Greatest Accomplishment of Colonial New England 3. Negotiation: Living High and Low on the Hog in the Chesapeake Bay Region 4. Wilderness: The Fruitless Search for Culinary Order in Carolina 5. Diversity: Refined Crudeness in the Middle Colonies 6. Consumption: The British Invasion 7. Intoxication: Finding Common Bonds in an Alcoholic Empire 8. Revolution: A Culinary Declaration of Independence. Hard Cover. Near Fine/Near Fine., Columbia University Press, 2005

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A Revolution in Eating: How the Quest for Food Shaped America - McWilliams, James E.
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A Revolution in Eating: How the Quest for Food Shaped America - gebrauchtes Buch

ISBN: 9780231129923

ID: 770525

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

ISBN: 0231129920

ID: 3871383

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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A Revolution in Eating: How the Quest for Food Shaped America (Arts & Traditions of the Table: Perspectives on Culinary History) - McWilliams, James E
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A Revolution in Eating: How the Quest for Food Shaped America (Arts & Traditions of the Table: Perspectives on Culinary History) - gebunden oder broschiert

2005, ISBN: 9780231129923

ID: 863885288

Columbia University Press, 2005. Hardcover. Near fine/Near fine. New. Near fine in publisher's slightly rubbed boards in like, rubbed dust jacket. Available in our UK premises for prompt dispatch worldwide., Columbia University Press, 2005

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

ISBN: 9780231129923

ID: 912648275

Columbia University Press. Hardcover. GOOD. Gently used may contain ex-library markings, possibly has some light highlighting, textual notations, and or underlining. Text is still easily readable., Columbia University Press

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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:

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): 9780231129923
ISBN (ISBN-10): 0231129920
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2005
Herausgeber: Columbia University Press
387 Seiten
Gewicht: 0,644 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 17.02.2007 11:37:35
Buch zuletzt gefunden am 01.05.2017 17:55:32
ISBN/EAN: 9780231129923

ISBN - alternative Schreibweisen:
0-231-12992-0, 978-0-231-12992-3


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