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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/60835323 Title: Food in colonial and federal America Author: Sandra L Oliver Publisher: Westport, Conn. : Greenwood Press, 2005. ISBN/ISSN: 0313329885 9780313329883 OCLC:60835323

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Food in colonial and federal America

Author:	Sandra L Oliver
Publisher:	Westport, Conn. : Greenwood Press, 2005.
Series:	Food in American history
Edition/Format:	Book : EnglishView all editions and formats
Summary:	The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe Read more... The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs. Annotation. This narrative explores the critical aspect that food played in the settlement and adaptation of the early American settlers and illuminates the whole of their experience.
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Details

Material Type:	Internet resource
Document Type:	Book, Internet Resource
All Authors / Contributors:	Sandra L Oliver Find more information about:
ISBN:	0313329885 9780313329883
OCLC Number:	60835323
Description:	xv, 230 p. : ill., map ; 25 cm.
Contents:	Series foreword -- Acknowledgments -- Chronology: Introduction -- Foodstuffs -- Food preparation: cooking and cooks -- Eating habits -- Concepts of diet and nutrition -- Glossary -- Selected bibliography -- Index.
Series Title:	Food in American history
Responsibility:	Sandra L. Oliver.
More information:	Table of contents

Abstract:

The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs. Annotation. This narrative explores the critical aspect that food played in the settlement and adaptation of the early American settlers and illuminates the whole of their experience.

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