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A revolution in eating : how the quest for food shaped America

Author: James E McWilliams
Publisher: New York : Columbia University Press, 2005.
Series: Arts and traditions of the table.
Edition/Format:   Print book : EnglishView all editions and formats

Sugar, pork, beer, corn, cider, 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  Read more...


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Document Type: Book
All Authors / Contributors: James E McWilliams
ISBN: 0231129920 9780231129923
OCLC Number: 850974749
Notes: Indice.
Description: 386 p. : il. ; 24 cm.
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
Series Title: Arts and traditions of the table.
Responsibility: James E. McWilliams.


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The lucid style and jaunty tone...make this accessible to all. Publishers Weekly Delicious from start to finish. Kirkus Reviews Meticulously researched and packed with fascinating detail, this book Read more...

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