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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
Summary:

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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