Author: Megan J. Elias Publisher: Bloomsbury Publishing USA ISBN: Category : Social Science Languages : en Pages : 218
Book Description
No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways. From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. Food in the United States, 1890-1945 documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history.
Author: Susan R. Williams Publisher: Greenwood ISBN: 9780313332456 Category : Social Science Languages : en Pages : 0
Book Description
The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being, as did Quaker Oats and other icons of American food. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The volume is targeted toward high school students on up to the general public who want to complement U.S. history cultural studies or better understand the fascinating groundwork for the modern kitchen, cook, and food industry. Abundant insight into the daily life of women is given. Period illustrations and recipes and a chronology round out the text.
Author: Andrew F. Smith Publisher: Bloomsbury Publishing USA ISBN: 1610692330 Category : History Languages : en Pages : 1715
Book Description
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Author: Merril D. Smith Publisher: Bloomsbury Publishing USA ISBN: Category : Cooking Languages : en Pages : 298
Book Description
Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating. This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future. The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.
Author: M. Drews Publisher: Springer ISBN: 0230103146 Category : Literary Criticism Languages : en Pages : 263
Book Description
Culinary Aesthetics and Practices in Nineteenth-Century American Literature examines the preponderance of food imagery in nineteenth-century literary texts. Contributors to this volume analyze the social, political, and cultural implications of scenes involving food and dining and illustrate how "aesthetic" notions of culinary preparation are often undercut by the actual practices of cooking and eating. As contributors interrogate the values and meanings behind culinary discourses, they complicate commonplace notions about American identity and question the power structure behind food production and consumption.
Author: Julie Husband Publisher: Bloomsbury Publishing USA ISBN: 1440863490 Category : History Languages : en Pages : 322
Book Description
Not just about the rise of the factories or the emergence of the modern city, this fascinating history conveys how it felt to work the assembly line and walk the bustling urban streets. Daily Life in the Industrial United States: 1870–1900 is a narrative-based social history that is ideal for college and high school students researching this era. Thematically organized chapters, devoted to Economic Life, Domestic Life, Recreational Life, and other themes, are broad in scope but include primary documents and telling details that give readers a visceral sense of the lives of people who lived during the era of industrialization. Primary documents range from first-person diaries of individuals who lived during the era, to letters from freed slaves looking to reunite with relatives sold away from them, to speeches and essays by activists including Frederick Douglass and Jane Addams. They reveal how people understood the goals of education, the legal position of African Americans in the South, and marriage, among many other daily phenomena. Readers will become privy to a range of personal experiences while comprehending the importance of the economic and social developments of the period. A chronology, a glossary, a selection of illustrations, and further reading sources complete the work.
Author: Jennifer Jensen Wallach Publisher: University of Arkansas Press ISBN: 155728668X Category : History Languages : en Pages : 269
Book Description
The stories captured in this compelling new collection reveal that US history cannot be understood apart from our relationship to food. Beginning with Native American folktales that document foundational food habits and ending with contemporary discussions about how to obtain adequate, healthful, and ethical nutrition, this volume shows 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 our table and satisfy our appetites.
Author: Adam D. Shprintzen Publisher: UNC Press Books ISBN: 1469608928 Category : Cooking Languages : en Pages : 285
Book Description
Vegetarianism has been practiced in the United States since the country's founding, yet the early years of the movement have been woefully misunderstood and understudied. Through the Civil War, the vegetarian movement focused on social and political reform, but by the late nineteenth century, the movement became a path for personal strength and success in a newly individualistic, consumption-driven economy. This development led to greater expansion and acceptance of vegetarianism in mainstream society. So argues Adam D. Shprintzen in his lively history of early American vegetarianism and social reform. From Bible Christians to Grahamites, the American Vegetarian Society to the Battle Creek Sanitarium, Shprintzen explores the diverse proponents of reform-motivated vegetarianism and explains how each of these groups used diet as a response to changing social and political conditions. By examining the advocates of vegetarianism, including institutions, organizations, activists, and publications, Shprintzen explores how an idea grew into a nationwide community united not only by diet but also by broader goals of social reform.
Author: Margaret Puskar-Pasewicz Publisher: Bloomsbury Publishing USA ISBN: Category : Social Science Languages : en Pages : 248
Book Description
Intended for students, general readers, vegetarians, and vegans, as well as those interested in animal welfare and liberation, this A–Z encyclopedia explores the historical and cultural significance of vegetarianism in the United States and beyond. Vegetarianism in the United States did not start in the 1960s—it has a much longer, complex history going back to the early 1800s. Cultural Encyclopedia of Vegetarianism examines that history through the lens of culture, focusing on what vegetarianism has had to say to and about Americans. This A–Z encyclopedia brings together the work of a number of scholars from diverse fields, including history, sociology, philosophy, religious studies, anthropology, nutrition, American studies, religious studies, women's and gender history, and the history of medicine. Approximately 100 essay entries cover cultural and historical aspects of vegetarianism, primarily but not exclusively in relation to the United States, shedding light on the practice's roots in ancient cultures and challenging popular myths and misconceptions related to both vegetarianism and veganism. With discussions on everything from activist movements to cookbooks, the encyclopedia offers a unique, wide-ranging exploration that will appeal to students, practitioners, and anyone else who wants to know more.
Author: Andrew Beahrs Publisher: Penguin ISBN: 1101434813 Category : Biography & Autobiography Languages : en Pages : 325
Book Description
One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.
Author: Megan J. Elias
Author: Susan R. Williams![Food and Drink in American History [3 volumes] PDF](https://books.google.com/books/content/images/frontcover/lxjOEAAAQBAJ?fife=w80-h100)
Author: Andrew F. Smith
Author: Merril D. Smith
Author: M. Drews
Author: Julie Husband
Author: Jennifer Jensen Wallach
Author: Adam D. Shprintzen
Author: Margaret Puskar-Pasewicz
Author: Andrew Beahrs