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Author: Jennifer Jensen Wallach
Publisher: Rowman & Littlefield
ISBN: 1442208740
Category : Cooking
Languages : en
Pages : 259
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Book Description
How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America's identity, and have helped define what it means to be American.
Author: Jennifer Jensen Wallach
Publisher: Rowman & Littlefield
ISBN: 1442208740
Category : Cooking
Languages : en
Pages : 259
Get Book Here
Book Description
How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America's identity, and have helped define what it means to be American.
Author: Pat Willard
Publisher: Bloomsbury Publishing PLC
ISBN:
Category : Cooking
Languages : en
Pages : 328
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Book Description
Willard takes readers on a journey into the regional nooks and crannies of American cuisine where WPA writers--including Eudora Welty, Saul Bellow, Ralph Ellison, Nelson Algren, and others--were dispatched in 1935 to document the roots of this diverse culinary cuisine.
Author: Priya Fielding-Singh
Publisher: Little, Brown Spark
ISBN: 9780316427258
Category :
Languages : en
Pages : 0
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Book Description
A "deeply empathetic" (Publishers Weekly, starred review) "must-read" (Marion Nestle) that "weaves lyrical storytelling and fascinating research into a compelling narrative" (San Francisco Chronicle) to look at dietary differences along class lines and nutritional disparities in America, illuminating exactly how inequality starts on the dinner plate. Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how--and why--we eat the way we do. We get to know four families intimately: the Bakers, a Black family living below the federal poverty line; the Williamses, a working-class white family just above it; the Ortegas, a middle-class Latinx family; and the Cains, an affluent white family. Whether it's worrying about how far pantry provisions can stretch or whether there's enough time to get dinner on the table before soccer practice, all families have unique experiences that reveal their particular dietary constraints and challenges. By diving into the nuances of these families' lives, Fielding-Singh lays bare the limits of efforts narrowly focused on improving families' food access. Instead, she reveals how being rich or poor in America impacts something even more fundamental than the food families can afford: these experiences impact the very meaning of food itself. Packed with lyrical storytelling and groundbreaking research, as well as Fielding-Singh's personal experiences with food as a biracial, South Asian American woman, How the Other Half Eats illuminates exactly how inequality starts on the dinner plate. Once you've taken a seat at tables across America, you'll never think about class, food, and public health the same way again.
Author: Jennifer Jensen Wallach
Publisher: Rowman & Littlefield Publishers
ISBN: 1442208759
Category : History
Languages : en
Pages : 259
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Book Description
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.
Author: John F. Mariani
Publisher: William Morrow
ISBN:
Category : Business & Economics
Languages : en
Pages : 296
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Book Description
From stagecoach stops to sushi bars, America Eats Out traces how the entrepreurial spirit of you-gotta-have-a-gimmick has been the driving force behind the restaurant business since hungry hordes first set foot on these shores. 200 black-and-white photographs.
Author: Daniel Stone
Publisher: Penguin
ISBN: 1101990597
Category : Social Science
Languages : en
Pages : 418
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Book Description
The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review • “Fast-paced adventure writing.”—The Wall Street Journal • “Richly descriptive.”—Kirkus • “A must-read for foodies.”—HelloGiggles In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild’s finds weren’t just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America’s capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created. “Daniel Stone draws the reader into an intriguing, seductive world, rich with stories and surprises. The Food Explorer shows you the history and drama hidden in your fruit bowl. It’s a delicious piece of writing.”—Susan Orlean, New York Times bestselling author of The Orchid Thief and The Library Book
Author: Steve Ettlinger
Publisher: Penguin
ISBN: 110121368X
Category : Technology & Engineering
Languages : en
Pages : 310
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Book Description
A pop-science journey into the surprising ingredients found in most common packaged foods Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out. From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake. An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time.
Author: William Woys Weaver
Publisher: HarperCollins Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 220
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Book Description
America Eats: Forms of Edible Folk Art -- The Eye Eats First -- The Culture Hearth & Regional Style -- More than Plain Cooking -- Cakes for Angels: From Ash to Cooking with Gas -- Lady Washington & Folk Nouveau.
Author: Joshua Specht
Publisher: Princeton University Press
ISBN: 0691209189
Category : Cooking
Languages : en
Pages : 362
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Book Description
"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--
Author: Camille Bégin
Publisher: University of Illinois Press
ISBN: 025209851X
Category : Cooking
Languages : en
Pages : 241
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Book Description
During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
