[PDF.48ic] A Revolution in Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table: Perspectives on Culinary History)
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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 McWilliams
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| #1401139 in Books | James E McWilliams | 2007-11-26 | Original language:English | PDF # 1 | 8.88 x.70 x6.06l,1.14 | File type: PDF | 400 pages | A Revolution in Eating How the Quest for Food Shaped America||0 of 0 people found the following review helpful.| chapter five focuses on how the upper middle colonies became the most successful in growing traditional crops due to expansive b|By Chloe|The text is introduced with a description of a colonial family’s daily chores and habits surrounding food. Chapter one looks at the growth of sugar plantations and slavery in the West Indies, and how the regional diet was influenced by|From Publishers Weekly|"[T]he way [colonial] Americans thought about food was integral to the way they thought about politics," McWilliams persuasively argues in this survey of the creation of American cuisine. The Texas State University–San Marcos history
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.
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