American Appetites: A Documentary Reader by Jennifer Jensen Wallach, Lindsey R. Swindall

By Jennifer Jensen Wallach, Lindsey R. Swindall

Designed to entice scholars of heritage and foodies alike, American Appetites, the 1st e-book within the collage of Arkansas Press’s new nutrients and Foodways sequence, brings jointly compelling firsthand testimony describing the nation’s collective consuming behavior all through time. starting with local American folktales that record foundational nutrition conduct and finishing with modern discussions approximately the best way to receive enough, healthy, and moral nutrition, this quantity unearths that the search for foodstuff has constantly been approximately greater than actual nourishment, demonstrating altering attitudes approximately matters starting from patriotism and gender to know-how and race. Readers will adventure vicariously starvation and satiation, culinary excitement and gustatory misery from views as diversified as these of enslaved Africans, nineteenth-century socialites, battle-weary squaddies, impoverished immigrants, and admired politicians. despite their prestige or the peculiarities in their ancient second, the americans whose tales are captured the following show that U.S. historical past can't be understood except an exam of what drives and what feeds the yank appetite.

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He became a supporter of the abolitionist movement and wrote vividly about the psychological and physical suffering of enslaved people. In this excerpt he describes the food served on the transatlantic voyage and reveals that the system of chattel slavery sought to control all human volition, including the most basic decision about whether or not to eat. The diet of the negroes, while on board, consists chiefly of horsebeans, boiled to the consistence of a pulp, of boiled yams and rice, and sometimes of a small quantity of beef or pork.

Hale later popularized the idea that the “First Thanksgiving” had occurred in 1621 in Plimoth Plantation when the European settlers and Wampanoag Indians came together for a harvest celebration. Very little is known about the 1621 meal. These two documents provide the only primary source material about who was there and what was consumed. What is certain is that the feast was not an annual event or a direct progenitor of the ­nineteenth-century celebration. Colonial Culinary Encounters 35 Edward Winslow’s account: Our harvest being gotten in, our Governour sent foure men on fowling, that so we might after a speciall manner rejoyce together, after we had gathered the fruits of our labours ; they foure in one day killed as much fowle, as with a little helpe beside, served the Company almost a weeke, at which time amongst other Recreations, we exercised our Armes, many of the Indians coming amongst us, and amongst the rest their greatest king Massasoyt, with some nintie men, whom for three dayes we entertained and feasted, and they went out and killed five Deere, which we brought to the Plantation and bestowed on our Governour, and upon the Captaine and others.

Let this therefore assure you of our loves, and every year our friendly trade shall furnish you with corn; and now also if you would come in friendly manner to us, and not thus with your guns and swords, as to invade your foes. 32 Colonial Culinary Encounters Document 6: Captain John Smith Describes the Starving Time of 1609–1610 Source: John Smith, The Generall Historie of Virginia, New England & The Summer Isles (London: Michael Sparks, 1624), 105–6. Captain John Smith instituted military-style discipline in Jamestown, the first permanent English colony in North America, which was plagued by food scarcity in its early years.

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