A Revolution in Eating: How the Quest for Food Shaped America

Product Details
$39.95  $37.15
Columbia University Press
Publish Date
6.38 X 9.04 X 1.07 inches | 1.42 pounds

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About the Author
James E. McWilliams is associate professor of history at Texas State University-San Marcos. His articles have appeared in The New York Times, The Los Angeles Times, and The Washington Post, among other publications, and he is the author of Building the Bay Colony: Local Economy and Society in Early Massachusetts.
The lucid style and jaunty tone...make this accessible to all.--Publishers Weekly
Delicious from start to finish.--Kirkus Reviews
Meticulously researched and packed with fascinating detail, this book provides an excellent account of the culinary development of Colonial America.--Library Journal
Flexibility, even tolerance may well have contributed to the uniqueness of American food, according to historian McWilliams in this extremely rich, readable book.--The FOOD Museum Online
McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques through out colonial America.--Staten Island Star Reporter
McWilliams's examination of the culinary history of Colonial America is more than a... gastronomic tour... A lively and informative read.--New Yorker
McWilliam's perspective... provides an essential link from the past to the present and into the future. It's a fascinating foray.--Dona's Kitchen Kapers
McWilliams manages to show food and drink as an integral part of history... Recommended.--Choice
[An] exciting work of comparative colonial history.--Journal of Popular Culture
Fascinating...Anyone curious about the cultural history of that meatloaf on the dinner plate will gobble it up.--Tina Jordan "Entertainment Weekly "
A Revolution in Eating gives its readers much to chew over, and whets the appetite for further work on the development of American Cooking.--Claire Hopley "The Washington Times "
Pleasingly filling.--Susannah Meadows "New York Times Book Review "
For the cook who likes history or the history buff who likes to cook.--Linda Bassett "Georgetown Record "
McWilliams vividly illustrates the intimate knowledge and relationship colonial Americans had with their food.--Claudia Kousoulas "Books-for-cooks.com: Appetite for Books "
McWilliams brings colonial times to life through vivid detail.--William R. Wood "Kalamazoo Gazette "
McWilliams has contributed a valuable book to early American history.--Michael A. LaCombe "The Journal of Southern History "
A lively investigation of Colonial eating habits and how they shaped the revolutionary views of the new Americans.--Paulette Beete "American Spirit "
A Revolution in Eating, a lively new tour of Colonial American 'foodways.'--Joshua Glenn "Boston Globe "
[A] fresh perspective is well worth the read. Instead of learning our origins through a well-worn trail of war and peace on a time line, it takes us on a more pleasant route from pewter spoon to mouth.--Shelley Preston "Ledger "
McWilliams has penned an illuminating account of the evolution of foodways in the colonial Americas.--Josh Friedland "Washington Post Book World "
McWilliams manages to be simultaneously instructive and entertaining.--MM Pack "Austin Chronicle "
Don't let the fact that its publisher is Columbia University Press fool you into thinking this is a book for scholars only.--Margot Cleary "Daily Hampshire Gazette "