Revolution at the Table

The Transformation of the American Diet

AvHarvey Levenstein

Häftad, Engelska, 2003

Del 7 i serien California Studies in Food and Culture

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Beskrivning

In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.

Produktinformation

Utgivningsdatum:2003-05-30
Mått:152 x 229 x 20 mm
Vikt:408 g
Format:Häftad
Språk:Engelska
Serie:California Studies in Food and Culture
Antal sidor:314
Förlag:University of California Press
ISBN:9780520234390

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Mer om författaren

Harvey Levenstein is Professor Emeritus of History at McMaster University in Hamilton, Ontario. Among his books are Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition (California, 2003), Seductive Journey: American Tourists in France from the Jefferson to the Jazz Age (1998), and Communism, Anticommunism and the CIO (1981).

Innehållsförteckning

Introduction: The British-American Culinary Heritage1. The American Table in 1880:The Tastes of the Upper Crust2. How the Other Half Ate3. The Rise of the Giant Food Processors4. The New England Kitchen and the Failureto Reform Working-Class Eating Habits 445. The "Servant Problem" and Middle-Class Cookery 606. The New Nutritionists Assault the Middle Classes 727. Scientists, Pseudoscientists, and Faddists 868. New Reformers and New Immigrants 989. The Great Malnutrition Scare, 1907-1921 10910. "Best for Babies" or "Preventable Infanticide"?:The Controversy Over Artificial Feeding of Infants,1880-193011. "Food Will Win the War"12. The Newer Nutrition, 1915-193013. A Revolution of Declining Expectations14. Workers and Farmers During the "Prosperity Decade"15. The Old (Restaurant) Order Changeth16. Too Rich and Too Thin?NotesIndex