by
Turner, Katherine Leonard.
Call Number
394.1
Publication Date
2014
Summary
In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens-along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the 1950s. Relevant to readers across a range of disciplines-history, economics, sociology, urban studies,
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6.0109
by
DuPuis, E. Melanie (Erna Melanie), 1957- author.
Call Number
394.120973 DUP
Publication Date
2015
Format:
Electronic Resources
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5.3712
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by
Flammang, Janet A.
Call Number
394.120973 FLA
Publication Date
2009
Format:
Books
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5.3054
by
Bundy, Beverly.
Call Number
394.10973 BUN
Publication Date
2002
Format:
Books
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5.3018
by
Klein, Lauren F.
Call Number
394.120973
Publication Date
2020
Format:
Electronic Resources
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5.2348
6.
by
Dutch, Jennifer Rachel.
Call Number
394.120973
Publication Date
2018
Summary
An exploration of home cooking in the twenty-first century.
Format:
Electronic Resources
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5.1965
by
Carroll, Abigail, author.
Call Number
XX(272840.1)
Publication Date
2013
Summary
We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable--far from it, in fact. The eating patterns and ideals we've inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we're pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history--and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern "three squares" emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual as -- American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans' eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.
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Electronic Resources
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5.0599
by
McWilliams, Mark.
Call Number
641.5973
Publication Date
2012
Summary
Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves. The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food a
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Electronic Resources
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4.6240
by
Smith, Andrew F.
Call Number
641.30973
Publication Date
2009
Summary
Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind th
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Electronic Resources
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4.3071
by
Scharnhorst, Gary.
Call Number
641.5973
Publication Date
2014
Summary
This is a comprehensive collection of authentic recipes, some 500 in all, for drinks and dishes that more than 150 American authors since the late 18th century are known to have enjoyed.
Format:
Electronic Resources
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4.2409
by
Wallach, Jennifer Jensen, 1974- author.
Call Number
394.1208996073 23
Publication Date
2019
Summary
This text gives a nuanced history of black foodways across the twentieth century, challenging traditional narratives of 'soul food' as a singular style of historical African American cuisine. It details the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W.E.B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory.
Format:
Electronic Resources
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4.1558
by
Lileks, James
Call Number
ARC 641.50207 LIL
Publication Date
2001
Summary
Recipes and food photography from the 1940s, '50s, and '60s assembled with humorous commentary.
Format:
Books
Publisher description http://www.loc.gov/catdir/description/random045/00065614.html
Contributor biographical information http://www.loc.gov/catdir/bios/random052/00065614.html
Contributor biographical information http://www.loc.gov/catdir/bios/random052/00065614.html
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4.0532
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