Food in colonial and federal America / Sandra L. Oliver.
Material type: TextSeries: Food in American historyPublisher: Westport, Conn. : Greenwood Press, 2005Description: xv, 230 pages : illustrations, map ; 25 cmContent type:- text
- unmediated
- volume
- 0313329885
- 9780313329883
- 641.597309032 22
- TX714 .O466 2005
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.597309032 OLI (Browse shelf(Opens below)) | 1 | Available | A456355B |
Includes bibliographical references (pages 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." "This thorough overview covers all the regions settled during the Colonial and Federal eras. It 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."--BOOK JACKET.
Machine converted from AACR2 source record.
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