Search Results for chefs - Narrowed by: Food habits -- United States -- History.

Food on the page : cookbooks and American culture / Megan J. Elias.

2024-05-14T06:15:43Z

by Elias, Megan J., author.
Call Number 641.300973 ELI
Publication Date 2017
Format: Books

A taste of power : food and American identities / Katharina Vester.

2024-05-14T06:15:43Z

by Vester, Katharina, author.
Call Number 394.120973 VES
Publication Date 2015
Summary "A Taste of Power is an investigation of the crucial role culinary texts and practices played in the making of cultural identities and social hierarchies since the founding of the United States. Nutritional advice and representations of food and eating, including cookbooks, literature, magazines, newspapers, still life paintings, television shows, films, and the internet, have helped throughout American history to circulate normative claims about citizenship, gender performance, sexuality, class privilege, race, and ethnicity, while promising an increase in cultural capital and social mobility to those who comply with the prescribed norms. The study examines culinary writing and practices as forces for the production of social order and, at the same time, as points of cultural resistance against hegemonic norms, especially in shaping dominant ideas of nationalism, gender, and sexuality, suggesting that eating right is a gateway to becoming an American, a good citizen, an ideal man, or a perfect mother. Cookbooks, as a low-prestige literary form, became the largely unheralded vehicles for women to participate in nation-building before they had access to the vote or public office, for middle-class authors to assert their class privileges, for men to claim superiority over women even in the kitchen, and for Lesbian authors to reinscribe themselves into the heteronormative economy of culinary culture. The book engages in close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture."--Provided by publisher.
Format: Books

Story Behind the Dish [electronic resource] : Classic American Foods

2024-05-14T06:15:43Z

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
Format: Electronic Resources
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Invention of the Modern Cookbook [electronic resource].

2024-05-14T06:15:43Z

by Sherman, Sandra.
Call Number 641.5973
Publication Date 2010
Format: Electronic Resources
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Eating history [electronic resource] : thirty turning points in the making of American cuisine

2024-05-14T06:15:43Z

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
Format: Electronic Resources
Click here to view book