Us History In 15 Foods
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Us History In 15 Foods
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Author : Anna Zeide
language : en
Publisher: Bloomsbury Publishing
Release Date : 2023-01-12
Us History In 15 Foods written by Anna Zeide and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-12 with History categories.
From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats.
Food In Time And Place
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Author : Paul Freedman
language : en
Publisher: Univ of California Press
Release Date : 2014-10-31
Food In Time And Place written by Paul Freedman 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 2014-10-31 with Cooking categories.
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Eating In America
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Author : Waverley Root
language : en
Publisher: William Morrow
Release Date : 1976
Eating In America written by Waverley Root and has been published by William Morrow this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with House & Home categories.
The story of American eating begins and ends with the fact that American food, by most of the world's standards, is not very good. This is a rather sad note considering the "land of plenty" the first American settlers found, and even sadder considering that with the vast knowledge of food we possess, we have still managed to create things such as the TV dinner and "Finger Lickin' Good" chicken. Nevertheless, America's eating habits, the philosophy behind these habits, and much of the food itself are deliciously fascinating. The authors, in a style that is rich, tasty, and ironic, chronicle the history of American food and eating customs from the time of the earliest explorers to the present.
Food In The United States 1890 1945
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Author : Brian C. Black
language : en
Publisher:
Release Date :
Food In The United States 1890 1945 written by Brian C. Black and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
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.
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.
Food And Drink In American History 3 Volumes
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Author : Andrew F. Smith
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2013-10-28
Food And Drink In American History 3 Volumes written by Andrew F. Smith and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-28 with History categories.
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.
Food In The United States 1820s 1890
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Author : Susan R. Williams
language : en
Publisher: Greenwood
Release Date : 2006-08-30
Food In The United States 1820s 1890 written by Susan R. Williams and has been published by Greenwood this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-08-30 with Social Science categories.
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.
Fear Of Food
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Author : Harvey Levenstein
language : en
Publisher: University of Chicago Press
Release Date : 2012-03-08
Fear Of Food written by Harvey Levenstein and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-08 with Cooking categories.
These include Nobel Prize-winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140, and Elmer McCollum, the "discoverer" of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the "natural foods" movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly.
How America Eats
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Author : Jennifer Jensen Wallach
language : en
Publisher: Rowman & Littlefield
Release Date : 2013
How America Eats written by Jennifer Jensen Wallach and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America's identity, and have helped define what it means to be American.
Food In World History
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Author : Jeffrey M. Pilcher
language : en
Publisher: Routledge
Release Date : 2008-10-09
Food In World History written by Jeffrey M. Pilcher and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-09 with Cooking categories.
Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.