Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.

Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British...

Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.

Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British...

The world of insects is one we only dimly understand. Yet from using arsenic, cobalt, and quicksilver to kill household infiltrators to employing the sophisticated tools of the Orkin Man, Americans have fought to eradicate the "bugs" they have learned to hate.

Inspired by the still-revolutionary theories of Rachel Carson's Silent Spring, James E. McWilliams argues for a more harmonious and rational approach to our relationship with insects, one that does not harm our environment and, consequently, ourselves along the way. Beginning with the early techniques of colonial farmers and...