by
Schlosser, Eric.
Call Number
641.300973 SCH
Publication Date
2001
Format:
Books
Relevance:
4.9695
by
Kittler, Pamela Goyan, 1953-
Call Number
ARC 641.0973 KIT
Publication Date
1989
Format:
Books
Relevance:
4.8606
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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,
Format:
Electronic Resources
Relevance:
4.8087
by
Terry, Bryant.
Call Number
394.1208996073
Publication Date
2021
Format:
Electronic Resources
Relevance:
4.7674
by
Counihan, Carole, 1948-
Call Number
394.10973 FOO
Publication Date
2002
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0651/2002017785-d.html
Relevance:
4.7450
by
Oliver, Jamie, 1975-
Call Number
DVD 641.5 JAM
Publication Date
2010
Summary
"On his trip Jamie delves into the underbelly of American society to uncover fascinating personal stories, try real American food and meet the most interesting but unsung chefs and food producers the country has to offer. This epic journey takes Jamie to the heart of America: its people, culture, music and most importantly, food. Jamie meets amazing cooks - not fancy chefs but real people making honest food for working people at street stalls, roadside diners and local restaurants"--Container.
Format:
Other
Relevance:
4.6419
by
Pollan, Michael.
Call Number
394.12 POL
Publication Date
2007
Summary
The startling truth behind the food we consume in the twenty-first century.
Format:
Electronic Resources
Relevance:
4.5914
by
Beriss, David.
Call Number
394.12 22
Publication Date
2007
Format:
Electronic Resources
Relevance:
4.5299
by
Counihan, Carole, 1948-
Call Number
394.120973 FOO
Publication Date
2002
Format:
Electronic Resources
Relevance:
4.5149
by
Beriss, David.
Call Number
394.10973 RES
Publication Date
2007
Format:
Books
Relevance:
4.5112
by
Wallach, Jennifer Jensen, 1974- author.
Call Number
394.12 23
Publication Date
2013
Summary
"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"--Provided by publisher.
Format:
Electronic Resources
Relevance:
4.4986
by
Rawlins, Roblyn, author.
Call Number
394.120973 23
Publication Date
2019
Summary
"With a vast selection of foods and thousands of recipes to choose from, how do home cooks in America decide what to cook / and what does their cooking mean to them? Answering this question, Making Dinner is an empirical study of home cooking in the United States. Drawing on a combination of research methods, which includes in-depth interviews with over 50 cooks and cooking journals documenting over 300 home-cooked dinners, Roblyn Rawlins and David Livert explore how American home cooks think and feel about themselves, food, and cooking. Their findings reveal distinct types of cook - the family-first cook, the traditional cook, and the keen cook - and demonstrate how personal identities, family relationships, ideologies of gender and parenthood, and structural constraints all influence what ends up on the plate. Rawlins and Livert reveal research that fills the data gap on practices of home cooking in everyday life. This is an important contribution to fields such as food studies, health and nutrition, sociology, social psychology, anthropology, gender studies, and American studies."--
Format:
Electronic Resources
Relevance:
4.4563
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