Americans At The Table Reflections On Food And Culture
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Americans At The Table Reflections On Food And Culture
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Author :
language : en
Publisher: DIANE Publishing
Release Date :
Americans At The Table Reflections On Food And Culture written by and has been published by DIANE Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
How America Eats
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Author : Jennifer Jensen Wallach
language : en
Publisher: Rowman & Littlefield Publishers
Release Date : 2012-11-21
How America Eats written by Jennifer Jensen Wallach and has been published by Rowman & Littlefield Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-21 with History categories.
In How America Eats, Food historian Jennifer Wallach examines how Americans have produced food, cooked, and filled their stomachs from the colonial era to the present. Due to the complex history of conquest, enslavement, and immigration, the United States has never developed a singular cohesive culinary tradition. U.S. food practices have been shaped by the various groups that have called a certain geographical space home. However, more than fusion and friction between different racial and ethnic groups went into creating American foodways. Wallach demonstrates that technological innovations and ideas about industrialism and progress have also impacted what and how Americans eat. Moreover, the American diet is the product of more amorphous factors, the outgrowth of both shared and competing values. The history of food in America reveals changing and contradictory ideas about subjects including nationality, race, technological innovation, gender, politics, religion, and patriotism.
Food In American Culture And Literature
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Author : Carl Boon
language : en
Publisher:
Release Date : 2020-05
Food In American Culture And Literature written by Carl Boon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05 with categories.
Carving a unique space within the burgeoning field of food studies, the essays gathered in this volume position themselves at a variety of flashpoints along the spectrum of cultural and literary analysis. While some remain firmly entrenched in traditional genre analysis, some extend toward history and sociology, giving this collection a multifaceted perspective. The finest of these essays stand as cultural critiques, forcing the reader to consider what food means (and will mean) in the United States.
Revolution At The Table
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Author : Harvey Levenstein
language : en
Publisher: Univ of California Press
Release Date : 2003-05-30
Revolution At The Table written by Harvey Levenstein and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-30 with Cooking categories.
This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food between 1880 and 1930, Levenstein laid the the foundation for the social history of food in modern America.
We Are What We Eat
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Author : Donna R. Gabaccia
language : en
Publisher: Harvard University Press
Release Date : 2000-04-14
We Are What We Eat written by Donna R. Gabaccia and has been published by Harvard University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-04-14 with Social Science categories.
The author invites the reader to consider: if we are what we eat, who are we? Amid wrangling over immigration and tribal differences in the USA, this text argues that on a basic level, in the way life is sustained and pleasure is sought, Americans are all multi-cultural.
Smithsonian American Table
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Author : Smithsonian Institution
language : en
Publisher: HarperCollins
Release Date : 2023-02-07
Smithsonian American Table written by Smithsonian Institution and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-07 with Cooking categories.
In collaboration with the Smithsonian Institution, a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United States This exploration of the American table presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation, and culture. Learn about Native Americans growers and chefs who are reclaiming and reinventing Indigenous ingredients and cooking techniques. Meet a Black chef who gained national renown and culinary influence by showcasing her skills on her own television show in segregated New Orleans. And find out how everything from fondue to Jell-O salads to pumpkin spice (even in hummus) became national obsessions. Cook your way through American history with over 40 iconic and notable recipes offered throughout the book. With chapters spanning coast to coast and stretching over centuries, this enlightening enriching, and entertaining collection uncovers the many histories of American food.
Food And Eating In America
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Author : James C. Giesen
language : en
Publisher: John Wiley & Sons
Release Date : 2018-03-27
Food And Eating In America written by James C. Giesen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-27 with History categories.
Guides students through a rich menu of American history through food and eating This book features a wide and diverse range of primary sources covering the cultivation, preparation, marketing, and consumption of food from the time before Europeans arrived in North America to the present-day United States. It is organized around what the authors label the “Four P’s”—production, politics, price, and preference—in order to show readers that food represents something more than nutrition and the daily meals that keep us alive. The documents in this book demonstrate that food we eat is a “highly condensed social fact” that both reflects and is shaped by politics, economics, culture, religion, region, race, class, and gender. Food and Eating in America covers more than 500 years of American food and eating history with sections on: An Appetizer: What Food and Eating Tell Us About America; Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America; Fields and Foods in the Nineteenth Century; Feeding a Modern World: Revolutions in Farming, Food, and Famine; and Counterculture Cuisines and Culinary Tourism. Presents primary sources from a wide variety of perspectives—Native Americans, explorers, public officials, generals, soldiers, slaves, slaveholders, clergy, businessmen, workers, immigrants, activists, African Americans, Hispanics, Asian Americans, artists, writers, investigative reporters, judges, the owners of food trucks, and prison inmates Illustrates the importance of eating and food through speeches, letters, diaries, memoirs, newspaper and magazine articles, illustrations, photographs, song lyrics, advertisements, legislative statutes, court rulings, interviews, manifestoes, government reports, and recipes Offers a new way of exploring how people lived in the past by looking closely and imaginatively at food Food and Eating in America: A Documentary Reader is an ideal book for students of United States history, food, and the social sciences. It will also appeal to foodies and those with a curiosity for documentary-style books of all kinds.
Kitchen Culture In America
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Author : Sherrie A. Inness
language : en
Publisher: University of Pennsylvania Press
Release Date : 2001
Kitchen Culture In America written by Sherrie A. Inness and has been published by University of Pennsylvania Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Social Science categories.
How advertising and product packaging have kept women in the kitchen.
Food Is Culture
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2006
Food Is Culture written by Massimo Montanari and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking categories.
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.
Ethnic American Food Today
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Author : Lucy M. Long
language : en
Publisher: Rowman & Littlefield
Release Date : 2015-07-17
Ethnic American Food Today written by Lucy M. Long and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-17 with Cooking categories.
Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.