Revolution at the Table: The Transformation of the American DietUniversity of California Press, 30.05.2003 - 275 Seiten This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food between 1880 and 1930, Levenstein laid the the foundation for the social history of food in modern America. |
Inhalt
The BritishAmerican Culinary Heritage | 3 |
How the Other Half Ate | 23 |
The Rise of the Giant Food Processors | 30 |
The New England Kitchen and the Failure to Reform WorkingClass Eating Habits | 44 |
The Servant Problem and MiddleClass Cookery | 60 |
The New Nutritionists Assault the Middle Classes | 72 |
Scientists Pseudoscientists and Faddists | 86 |
New Reformers and New Immigrants | 98 |
The Controversy Over Artificial Feeding of Infants | 121 |
Food Will Win the War | 137 |
The Newer Nutrition 19151930 | 147 |
A Revolution of Declining Expectations | 161 |
Workers and Farmers During the Prosperity Decade | 173 |
The Old Restaurant Order Changeth | 183 |
Notes | 213 |
| 261 | |
Andere Ausgaben - Alle anzeigen
Revolution at the Table: The Transformation of the American Diet Harvey Levenstein Eingeschränkte Leseprobe - 2003 |
Revolution at the Table: The Transformation of the American Diet Harvey Levenstein Eingeschränkte Leseprobe - 2023 |
Häufige Begriffe und Wortgruppen
Abel advertising American artificial feeding Atkinson Atwater Atwater's became beef Boston bread breakfast calories chefs Chicago Christine Frederick coffee consumed consumption cookbook cooking cooperative corn CSS Papers cuisine culinary diet dietary dining dinner dishes eating habits Edward Atkinson Ellen Richards England Kitchen families farmers Fletcher flour food habits food processors French French cuisine fruits and vegetables home economics home economists Horace Fletcher Hotel household Housekeeping Ibid ideas immigrant important industry infant feeding infant mortality Italian Journal labor Lake Placid living Magazine malnutrition meals meat menus middle middle-class milk National Newer Nutrition Nutrition Nutritionists NYAICP particularly pasteurization pediatricians percent poor pork potatoes prepared problem protein Radcliffe College recipes reformers regarded restaurants Richards role Rotch Schlesinger Library school lunch scientific servants served social standards sugar taste tion Univ vitamins women workers working-class wrote York City