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

James E. McWilliams

Paper, 400 pages,
ISBN: 978-0-231-12993-0
$19.95 / £13.95

July, 2005
Cloth, 400 pages,
ISBN: 978-0-231-12992-3
$29.95 / £19.95

Introduction: Getting to the Guts of American Food

1. Adaptability: The Bittersweet Culinary History of the English West Indies

2. Traditionalism: The Greatest Accomplishment of Colonial New England

3. Negotiation: Living High and Low on the Hog in the Chesapeake Bay Region

4. Wilderness: The Fruitless Search for Culinary Order in Carolina

5. Diversity: Refined Crudeness in the Middle Colonies

6. Consumption: The British Invasion

7. Intoxication: Finding Common Bonds in an Alcoholic Empire

8. Revolution: A Culinary Declaration of Independence

Related Subjects

• American History
• Food History & Culinary Studies

Series

• Arts and Traditions of the Table: Perspectives on Culinary History

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.

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