A Revolution in Eating

James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by strange new animals and plants, settlers in the colonies and West Indies found new ways to produce food. They integrated their British and European tastes with the demands and bounty of the rugged American environment and developed a range of regional cuisines. As colonial America grew, so did its palate, with interactions between...
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James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by strange new animals and plants, settlers in the colonies and West Indies found new ways to produce food. They integrated their British and European tastes with the demands and bounty of the rugged American environment and developed a range of regional cuisines. As colonial America grew, so did its palate, with interactions between European settlers, Native Americans, and African slaves creating new dishes and attitudes about food. From the tables of Puritan families to Iroquois longhouses and slave kitchens, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine and, in turn, influenced the identity of a newborn nation.