Fayetteville : University of Arkansas Press, [2014]
Added to CLICnet on 04/26/2016

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Part of the series Food and foodways;Food and foodways (Fayetteville, Ark.)
Notes:

• Includes bibliographical references (pages 227-233) and index.
• Series Editors Preface — Acknowledgments — Introduction — 1. Foundational Food — The Arapaho Learn How to Hunt Buffalo — The Iroquois Learn to Grow Beans, Corn, and Squash Together — Spanish Explorer Francisco Vasquez de Coronado Encounters Pueblo Food, 1540 — Athanase de Mézières Describes Wichita Food Habits in Eighteenth Century Texas — Antoine-Simon Le Page du Pratz Describes the Food of Eighteenth-Century Louisiana — Engravings by Jacques Le Moync de Morques Depict Native American Subsistence Strategies in Sixteenth-Century Florida — 2. Colonial Culinary Encounters — Englishman John Gerarde Evaluates the Nutritional Value of Maize, 1597 — Olaudah Equiano Describes the Food of Seventeenth-Century Igbo — Alexander Falconbridge Describes the Food of the Middle Passage — Colonial Advertisement Offering Slaves for Sale Who Had Experience Cultivating Rice — Wahunsonacock Advises the English Residents of Jamestown Not to Steal Food from Native Americans — Captain John Smith Describes the Starving Time of 1609-1610 — The Colonists at Plimoth Plantation Celebrate Their 1621 Harvest — Massachusetts Colonist Mary Rowlandson Describes the Food Eaten by the Algonquin Who Held Her Captive in 1675 and 1676 — An Indentured Servant in Virginia Begs His Parents for Food, 1623 — 3. Developing a National Cuisine — Cotton Mather Describes Religious Fasting, 1683 — Changing Fireplace Technology — Sarah Kemble Knight Describes Dining during a 1704 Journey from Boston to New Haven — Cartoon Depicting Colonial Response to the British Tax on Tea, 1774 — New York Coffeehouse, 1797 — Excerpts from the First American Cookbook — Benjamin Franklin Gives Advice about Eating and Drinking in Poor Richard’s Almanack — Thomas Jefferson Requests American Food while Living in France — Kitchen Inventory at Monticello Created by James Hemings — In a Letter to James Monroe, James Madison Reacts to Diplomatic Scandal over Dining Etiquette — 4. Nineteenth-Century Expansion — Lydia Maria Child Advises Ameri
• American Appetites brings together compelling firsthand testimonies describing the nation’s collective eating habits throughout times. Beginning with Native American folktales that document foundational food habits and ending with contemporary discussions about how to obtain adequate, healthful, and ethical food, this volume reveals that the quest for food has always been about more than physical nourishment, demonstrating how changing attitudes about issues ranging from patriotism and gender to technology and race all affect how we set out table and satisfy our appetites. Readers will vicariously experience hunger and satiation, culinary pleasure and gustatory distress from perspectives as varied as those of enslaved Africans, nineteenth century socialites, battle-weary soliders, impoverished immigrants, and prominent politicians. Regardless of their status or the peculiarities of their historical moment, the Americans whose stories are captured here reveal that US history cannot be understood apart from an examination of what drives and what feeds the American appetite.
• Not distributed available at Arkansas State Library.

Subjects:

• Food habits — United States — History.
• Food habits — United States — History — Sources.
• Food — United States — History.
• Food — United States — History — Sources.
• United States. fast (OCoLC)fst01204155
• History. fast (OCoLC)fst01411628
• Sources. fast (OCoLC)fst01423900

Requested by deVries, J.