Colonial Cookery in North America
By Ken Albala
2013
First Published
4.44
Average Rating
150
Number of Pages
Eating habits in the American colonies incorporated a wide variety of cultural influences. Contrast the culinary fashions of Virginia, modeled on the English gentry, with the mercantile, Puritan ethic of New England; the varied foodways of the Dutch settlers, Germans, Quakers, and Quebecois; and the unique cuisine of Louisiana. ©2013 The Great Courses (P)2013 The Great Courses
Avg Rating
4.44
Number of Ratings
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Author
Ken Albala
Author · 16 books
Ken Albala, Professor of History at the University of the Pacific in Stockton, CA and Director of Food Studies in San Francisco, is the author or editor of 25 books on food. These include academic monographs, cookbooks, reference works and translations. He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy. His current project is about Walking with Wine.
