Food in colonial and federal America / Sandra L. Oliver.
Material type:
TextSeries: Food in American historyPublication details: Westport, Conn. : Greenwood Press, 2005.Description: xv, 230 p. : ill., map ; 25 cmISBN: - 0313329885 (alk. paper)
- 9780313329883 (alk. paper)
- Cooking, American -- History -- 17th century
- Cooking, American -- History -- 18th century
- Cooking -- History -- United States
- Diet -- history -- United States
- Food Habits -- United States
- Food -- history -- United States
- History, 17th Century -- United States
- History, 18th Century -- United States
- United States -- History -- Colonial period, ca. 1600-1775
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.5973 O48 | Checked out | 06/18/2024 | 33111009149135 |
Enhanced descriptions from Syndetics:
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, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs.
This thorough overview endeavors to cover all the regions settled during the Colonial and Federal. It also discusses each immigrant group in turn, with attention also given to Indian and slave contributions. The content is integral for U.S. history standards in many ways, such as illuminating the settlement and adaptation of the European settlers, the European struggle for control of North America, relations between the settlers from different European countries, and changes in Native American society resulting from settlements.
Includes bibliographical references (p. [217]-221) and index.
Series foreword -- Acknowledgments -- Chronology: Introduction -- Foodstuffs -- Food preparation: cooking and cooks -- Eating habits -- Concepts of diet and nutrition -- Glossary -- Selected bibliography -- Index.
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, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs. Annotation. This narrative explores the critical aspect that food played in the settlement and adaptation of the early American settlers and illuminates the whole of their experience.