Food in Colonial and Federal America (Food in American History Series)
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,...
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This scholarly treatment of food culture as it reflects the daily life and values of early Americans starts with a chronology from 1567- 1825. A New England food historian, who publishes Food History News, traces the evolution of regional American cuisine from homeland and indigenous cultures. Oliver examines food preparation and the influences of health, nutrition, and religious beliefs (Christian, Jewish, and African slave) on menus. The volume includes some recipes, cooking-related photos, and a glossary of such culinary terms as bannock, frumenty, and samp. Annotation © 2006 Book News, Inc., Portland, OR
1Introduction12Foodstuffs393Food preparation : cooking and cooks894Eating habits1255Concepts of diet and nutrition195
