Food in Colonial and Federal America (Food in American History Series)
Author: Sandra L Oliver
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.
Table of Contents:
| 1 | Introduction | 1 |
| 2 | Foodstuffs | 39 |
| 3 | Food preparation : cooking and cooks | 89 |
| 4 | Eating habits | 125 |
| 5 | Concepts of diet and nutrition | 195 |
Go to: Secret Ingredients or Relish
Every Day Chicken Cookbook: Over 365 Step-by-Step Recipes for Delicious Cooking All Year Round
Author: Simona Hill
A comprehensive introduction to the different types of poultry and game bird, with techniques for every method of preparation and cooking from boning, trussing, and carving to stir-frying, barbecuing and roasting. More than 400 recipes.
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