Food in the United States, 1890-1945

Informationen zum Autor Megan J. Elias is assistant professor of history at Queensborough Community College, Bayside, NY. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis Series Foreword Chronology 1. Introduction 2. Foodstuffs 3. Food Preparation 4. Eating Habits 5. Concepts of Diet and Nutrition and Food Crises Selected Bibliography Index ...

Produktdetails

• Autoren: Megan Elias, Megan J. Elias, Elias Megan J.
• Verlag: Greenwood Press
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 08.06.2009
• EAN: 9780313354106
• ISBN: 978-0-313-35410-6
• Seiten: 157
• Abmessung: 159 mm x 236 mm x 6 mm
• Serien: Food in American History; Food in American History
• Themen: Geisteswissenschaften, Kunst, Musik > Geschichte > Regional- und Ländergeschichte; Ratgeber > Essen & Trinken; Sachbuch > Lexika, Nachschlagewerke > Lexika, Enzyklopädien; USA, COOKING / General, 20th Century, HISTORY / Social History, Social & cultural history, SOCIAL SCIENCE / Anthropology / Cultural & Social, c 1800 to c 1900, 19th century, c 1800 to c 1899, Cookery / food & drink etc, 20th century, c 1900 to c 1999, Food & society, Social and cultural history, United States of America, USA, Cultural studies: food and society, Cookery / food and drink / food writing