A Revolution in Eating: How the Quest for Food Shaped America

(Part of the Arts and Traditions of the Table: Perspectives on Culinary History Series)

by James McWilliams

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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... This description may be from another edition of this product.

Format:Hardcover

Language:English

ISBN:0231129920

ISBN13:9780231129923

Release Date:June 2005

Publisher:Columbia University Press

Length:387 Pages

Weight:1.50 lbs.

Dimensions:1.1" x 6.4" x 9.0"

Grade Range:Postsecondary and higher

Related Subjects

17th Century Colonial Period Cooking Cooking Customs & Traditions Historical Study & Educational Resources History Holiday Cooking Modern (16th-21st Centuries) Politics & Social Sciences

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A Revolution in Eating: How the Quest for Food Shaped America

(Part of the Arts and Traditions of the Table: Perspectives on Culinary History Series)

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