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: 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: Keith T. Krawczynski Publisher: Bloomsbury Publishing USA ISBN: Category : History Languages : en Pages : 328
Book Description
An exploration of day-to-day urban life in colonial America. The American city was an integral part of the colonial experience. Although the five largest cities in colonial America--Philadelphia, New York, Boston, Charles Town, and Newport--held less than ten percent of the American popularion on the eve of the American Revolution, they were particularly significant for a people who resided mostly in rural areas, and wilderness. These cities and other urban hubs contained and preserved the European traditions, habits, customs, and institutions from which their residents had emerged. They were also centers of commerce, transportation, and communication; held seats of colonial government; and were conduits for the transfer of Old World cultures. With a focus on the five largest cities but also including life in smaller urban centers, Krawczynski's nuanced treatment will fill a significant gap on the reference shelves and serve as an essential source for students of American history, sociology, and culture. In-depth, thematic chapters explore many aspects of urban life in colonial America, including working conditions for men, women, children, free blacks, and slaves as well as strikes and labor issues; the class hierarchy and its purpose in urban society; childbirth, courtship, family, and death; housing styles and urban diet; and the threat of disease and the growth of poverty.
Author: Abigail Carroll Publisher: Basic Books ISBN: 0465040969 Category : History Languages : en Pages : 346
Book Description
We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable -- far from it, in fact. The eating patterns and ideals we've inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we're pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history -- and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern "three squares" emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual -- as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans' eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.
Author: Sandra Louise Oliver Publisher: Applewood Books ISBN: Category : Cooking Languages : en Pages : 464
Book Description
"Richly illustrated and carefully researched, this is the first-ever history of New England's seacoast and seafaring food and its evolution through the nineteenth century. Nearly 200 authentic Yankee recipes are included in this feast of food and heritage."--Cover, page [4].
Author: Ann Chandonnet Publisher: Bloomsbury Publishing ISBN: 0747813809 Category : History Languages : en Pages : 65
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: Alvin Rabushka Publisher: Princeton University Press ISBN: 0691168237 Category : History Languages : en Pages : 968
Book Description
Taxation in Colonial America examines life in the thirteen original American colonies through the revealing lens of the taxes levied on and by the colonists. Spanning the turbulent years from the founding of the Jamestown settlement to the outbreak of the American Revolution, Alvin Rabushka provides the definitive history of taxation in the colonial era, and sets it against the backdrop of enormous economic, political, and social upheaval in the colonies and Europe. Rabushka shows how the colonists strove to minimize, avoid, and evade British and local taxation, and how they used tax incentives to foster settlement. He describes the systems of public finance they created to reduce taxation, and reveals how they gained control over taxes through elected representatives in colonial legislatures. Rabushka takes a comprehensive look at the external taxes imposed on the colonists by Britain, the Netherlands, and Sweden, as well as internal direct taxes like poll and income taxes. He examines indirect taxes like duties and tonnage fees, as well as county and town taxes, church and education taxes, bounties, and other charges. He links the types and amounts of taxes with the means of payment--be it gold coins, agricultural commodities, wampum, or furs--and he compares tax systems and burdens among the colonies and with Britain. This book brings the colonial period to life in all its rich complexity, and shows how colonial attitudes toward taxation offer a unique window into the causes of the revolution.
Author: Laura Kumin Publisher: Post Hill Press ISBN: 1682614301 Category : Cooking Languages : en Pages : 132
Book Description
What was it like to eat with Alexander Hamilton, the Revolutionary War hero, husband, lover, and family man? In The Hamilton Cookbook, you’ll discover what he ate, what his favorite foods were, and how his food was served to him. With recipes and tips on ingredients, you’ll be able to recreate a meal Hamilton might have eaten after a Revolutionary War battle or as he composed the Federalist Papers. From his humble beginnings in the West Indies to his elegant life in New York City after the American Revolution, Alexander Hamilton’s life fascinated his contemporaries. In many books and now in the hit Broadway musical Hamilton, many have chronicled his exploits, triumphs, and foibles. Now, in The Hamilton Cookbook, you can experience first-hand what it would be like to eat with Alexander Hamilton, his family and his contemporaries, featuring such dishes as cauliflower florets two ways, fried sausages and apples, gingerbread cake, and, of course, apple pie.
Author: Andrew F. Smith Publisher: Bloomsbury Publishing USA ISBN: 1610692330 Category : History Languages : en Pages : 1715
Book Description
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Author: Sandra Oliver
Author: James E. McWilliams
Author: Amelia Simmons
Author: Keith T. Krawczynski
Author: Abigail Carroll
Author: Sandra Louise Oliver
Author: Ann Chandonnet
Author: Alvin Rabushka
Author: Laura Kumin![Food and Drink in American History [3 volumes] PDF](https://books.google.com/books/content/images/frontcover/lxjOEAAAQBAJ?fife=w80-h100)
Author: Andrew F. Smith