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Author: Sandra Oliver Publisher: Bloomsbury Publishing USA ISBN: 0313060134 Category : Social Science Languages : en Pages : 248
Book Description
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.
Author: Sandra Oliver Publisher: Bloomsbury Publishing USA ISBN: 0313060134 Category : Social Science Languages : en Pages : 248
Book Description
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.
Author: Cecilia Leong-Salobir Publisher: Routledge ISBN: 1136726535 Category : History Languages : en Pages : 246
Book Description
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
Author: Rebecca Earle Publisher: Cambridge University Press ISBN: 1107003423 Category : History Languages : en Pages : 279
Book Description
This fascinating history explores the dynamic relationship between overseas colonisation in Spanish America and the bodily experience of eating.
Author: Anika Fajardo Publisher: Capstone ISBN: 1496664906 Category : Juvenile Nonfiction Languages : en Pages : 45
Book Description
Travel back to a time when: People believed vegetables made you sick. Slaves were forced to grow and harvest crops for masters. Step into the lives of the colonists, and get the dish on food and farming in Colonial America.
Author: Ann Chandonnet Publisher: Bloomsbury Publishing ISBN: 0747813795 Category : History Languages : en Pages : 120
Book Description
Of the one hundred Pilgrims who settled at Plymouth in 1620, nearly half had died within months of hardship, starvation or disease. One of the colony's most urgent challenges was to find ways to grow and prepare food in the harsh, unfamiliar climate of the New World. From the meager subsistence of the earliest days and the crucial help provided by Native Americans, to the first Thanksgiving celebrations and the increasingly sophisticated fare served in inns and taverns, this book provides a window onto daily life in Colonial America. It shows how European methods and cuisine were adapted to include native produce such as maize, potatoes, beans, peanuts and tomatoes, and features a section of authentic menus and recipes, including apple tansey and crab soup, which can be used to prepare your own colonial meals.
Author: Verna Fisher Publisher: Nomad Press ISBN: 1619304163 Category : Juvenile Nonfiction Languages : en Pages : 34
Book Description
Taking young readers on a journey back in time, this dynamic series showcases various aspects of colonial life, from people and clothing to homes and food. Each book contains creative illustrations, interesting facts, highlighted vocabulary words, end-of-book challenges, and sidebars that help children understand the differences between modern and colonial life and inspire them to imagine what it would have been like to grow up in colonial America. The volumes in this series focus on the colonists but also include relevant information about Native Americans, offering a variety of perspectives on life in the colonies. An introduction to colonial eating habits, this historical reference looks at the new foods the colonists discovered when they came to America, the help that they received from friendly Native Americans in growing crops, and how both the colonists and the Native Americans collected enough food to survive.
Author: Amelia Simmons Publisher: Andrews McMeel Publishing ISBN: 1449423981 Category : Cooking Languages : en Pages : 73
Book Description
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author: René Alexander D. Orquiza Publisher: Rutgers University Press ISBN: 1978806418 Category : Cooking Languages : en Pages : 224
Book Description
Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Drawing from a rich variety of sources including letters, advertisements, textbooks, menus, and cookbooks, it reveals how food culture served as a battleground over Filipino identity.
Author: Sandra Oliver
Author: Sandra Oliver
Author: James E. McWilliams
Author: Cecilia Leong-Salobir
Author: Rebecca Earle
Author: Anika Fajardo
Author: Ann Chandonnet
Author: Verna Fisher
Author: Hannah Glasse
Author: Amelia Simmons
Author: René Alexander D. Orquiza