Research Catalog
A revolution in eating : how the quest for food shaped America
- Title
- A revolution in eating : how the quest for food shaped America / James E. McWilliams.
- Author
- McWilliams, James E.
- Publication
- New York : Columbia University Press, [2005], ©2005.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Request in advance | TX633 .M3 2005 | Off-site |
Details
- Description
- 386 pages : illustrations; 24 cm.
- Summary
- "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."--BOOK JACKET.
- Series Statement
- Arts and traditions of the table
- Uniform Title
- Arts and traditions of the table.
- Subjects
- Bibliography (note)
- 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.
- ISBN
- 0231129920 (cloth : alk. paper)
- LCCN
- 2004061867
- OCLC
- OCM56942105
- SCSB-5187213
- Owning Institutions
- Columbia University Libraries