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James E. McWilliams explores the culinary practices of colonial America, highlighting the fusion of British and European tastes with local ingredients. He examines diverse settings, from Puritan homes to Iroquois longhouses and southern plantations, showcasing the evolution of regional cuisines in the colonies and West Indies.
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Revolution in Eating, James McWilliams
- Language
- Released
- 2007
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- (Paperback)
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