James E. McWilliams recounts the culinary attitudes, tastes, and techniques of colonial America. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams describes how settlers in the colonies and West Indies integrated their British and European tastes with the bounty of the American environment and developed a range of regional cuisines.
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James E. McWilliams recounts the culinary attitudes, tastes, and techniques of colonial America. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams describes how settlers in the colonies and West Indies integrated their British and European tastes with the bounty of the American environment and developed a range of regional cuisines.
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Edition: 2007, Columbia University Press
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2007
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Edition: 2007, Columbia University Press
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9780231129930
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2007
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2007
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0231129939
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9780231129930
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2007
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All Editions of A Revolution in Eating: How the Quest for Food Shaped America
Books by James McWilliams
