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Author: Lydia Ray Balderston
Publisher:
ISBN:
Category : Chores
Languages : en
Pages : 386
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Author: Lydia Ray Balderston
Publisher:
ISBN:
Category : Chores
Languages : en
Pages : 386
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Author:
Publisher:
ISBN:
Category : English periodicals
Languages : en
Pages : 700
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 890
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Author: William Temple
Publisher:
ISBN:
Category :
Languages : en
Pages : 588
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Author: Walter W. Woodward
Publisher: Rowman & Littlefield
ISBN: 1493047035
Category : History
Languages : en
Pages : 300
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Book Description
Connecticut State Historian Walter Woodward helps us understand how people and events in Connecticut’s past played crucial roles in forming the culture and character of Connecticut today. Woodward, a gifted story-teller, brings the history we thought we knew to life in new ways, from the nearly forgotten early presence of the Dutch, to the time when Connecticut was New England’s fiercest prosecutor of witches, the decades when Connecticans were rapidly leaving the state, and the years when Irish immigrants were hurrying into it. Whether it’s his investigation into the unusually rough justice meted out to Revolutionary War hero Nathan Hale, or a peek into Mark Twain’s smoking habits, Creating Connecticut will leave you thinking about our state’s past––and its future––in a whole new way.
Author: Beat Kümin
Publisher: Bloomsbury Publishing
ISBN: 135099538X
Category : History
Languages : en
Pages : 289
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Book Description
The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author: James E. McWilliams
Publisher: Columbia University Press
ISBN: 0231503482
Category : Cooking
Languages : en
Pages : 397
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A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as “fit for swine,” became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a “culinary declaration of independence,” prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define the cuisine of the United States—a shift that imbued values that continue to shape the nation’s attitudes to this day. “A lively and informative read.” —TheNew Yorker
Author: William Temple
Publisher:
ISBN:
Category : History
Languages : en
Pages : 572
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Author: William Temple
Publisher:
ISBN:
Category : Europe
Languages : en
Pages : 582
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Author: Sir William TEMPLE
Publisher:
ISBN:
Category :
Languages : en
Pages : 574
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