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Author: Jessamyn Neuhaus
Publisher: JHU Press
ISBN: 1421407329
Category : History
Languages : en
Pages : 510
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Book Description
A study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time. From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. “An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books “With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated.” —Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink “An excellent addition to the history of women’s roles in America, as well as to the history of cookbooks.” —Choice
Author: Jessamyn Neuhaus
Publisher: JHU Press
ISBN: 1421407329
Category : History
Languages : en
Pages : 510
Get Book Here
Book Description
A study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time. From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. “An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books “With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated.” —Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink “An excellent addition to the history of women’s roles in America, as well as to the history of cookbooks.” —Choice
Author: Tracey Deutsch
Publisher: Univ of North Carolina Press
ISBN: 0807833274
Category : Social Science
Languages : en
Pages : 351
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Book Description
An examination of the history of food distribution in the United States explores the roles that gender, business, class, and the state played in the evolution of American grocery stores.
Author: Benjamin E. Zeller
Publisher: Columbia University Press
ISBN: 023153731X
Category : Religion
Languages : en
Pages : 373
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Book Description
The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.
Author: Richard Hosking
Publisher: Oxford Symposium
ISBN: 1903018544
Category : Cooking
Languages : en
Pages : 338
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Book Description
With chapters including Ovophilia in Renaissance Cuising, and Cackleberries and Henrfuit: A French Perspective, this is a treasure trove of articles on the place of the humble egg in cookery.
Author: Emily J. H. Contois
Publisher: UNC Press Books
ISBN: 146966075X
Category : Social Science
Languages : en
Pages : 207
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Book Description
The phrase "dude food" likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what's on the plate. Emily J. H. Contois's provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn't meet traditional standards of economic and social success or manly self-control. In the Great Recession's aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys. In a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.
Author: Matt Moore
Publisher: Matt Moore
ISBN: 9780615318790
Category : Biography & Autobiography
Languages : en
Pages : 86
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Book Description
Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.
Author: David A. Davis
Publisher: Univ. Press of Mississippi
ISBN: 1626742103
Category : Literary Criticism
Languages : en
Pages : 248
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Book Description
Scarlett O'Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner's Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been thoroughly explored until now. Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issues of Oxford American and Southern Cultures, and a spate of new scholarly and popular books demonstrate this interest. Writing in the Kitchen explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely. This collection examines food writing in a range of literary expressions, including cookbooks, agricultural journals, novels, stories, and poems. Contributors interpret how authors use food to explore the changing South, considering the ways race, ethnicity, class, gender, and region affect how and what people eat. They describe foods from specific southern places such as New Orleans and Appalachia, engage both the historical and contemporary South, and study the food traditions of ethnicities as they manifest through the written word.
Author: Michelle Szabo
Publisher: Bloomsbury Publishing
ISBN: 1474262341
Category : Social Science
Languages : en
Pages : 275
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Book Description
Long-held associations between women, home, food, and cooking are beginning to unravel as, in a growing number of households, men are taking on food and cooking responsibilities. At the same time, men's public foodwork continues to gain attention in the media and popular culture. The first of its kind, Food, Masculinities and Home focuses specifically on food in relation to how homemaking practices shape masculine identities and transform meanings of 'home'. The international, multidisciplinary contributors explore questions including how food practices shape masculinity and notions of home, and vice versa; the extent to which this gender shift challenges existing gender hierarchies; and how masculinities are being reshaped by the growing presence of men in kitchens and food-focused spaces. With ever-growing interest in both food and gender studies, this is a must-read for students and researchers in food studies, gender studies, cultural studies, sociology, geography, anthropology, and related fields.
Author: Lisa Sheryl Jacobson
Publisher: Univ of California Press
ISBN: 0520401115
Category : Social Science
Languages : en
Pages : 398
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Book Description
In popular memory the repeal of US Prohibition in 1933 signaled alcohol’s decisive triumph in a decades-long culture war. But as Lisa Jacobson reveals, alcohol’s respectability and mass market success were neither sudden nor assured. It took a world war and a battalion of public relations experts and tastemakers to transform wine, beer, and whiskey into emblems of the American good life. Alcohol producers and their allies—a group that included scientists, trade associations, restaurateurs, home economists, cookbook authors, and New Deal planners—powered a publicity machine that linked alcohol to wartime food crusades and new ideas about the place of pleasure in modern American life. In this deeply researched and engagingly written book, Jacobson shows how the yearnings of ordinary consumers and military personnel shaped alcohol’s cultural reinvention and put intoxicating pleasures at the center of broader debates about the rights and obligations of citizens.
Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631494635
Category : Cooking
Languages : en
Pages : 632
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Book Description
Paul Freedman’s gorgeously illustrated history is “an epic quest to locate the roots of American foodways and follow changing tastes through the decades, a search that takes [Freedman] straight to the heart of American identity” (William Grimes). Hailed as a “grand theory of the American appetite” (Rien Fertel, Wall Street Journal), food historian Paul Freedman’s American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a “captivating history” (Drew Tewksbury, Los Angeles Times) of American culinary habits from post-colonial days to the present. The book is also filled with anecdotes that will delight food lovers: · how dry cereal was created by William Kellogg for people with digestive problems; · that Chicken Parmesan is actually an American invention; · and that Florida Key-Lime Pie, based on a recipe developed by Borden’s condensed milk, goes back only to the 1940s. A new standard in culinary history, American Cuisine is an “an essential book” (Jacques Pepin) that sheds fascinating light on a past most of us thought we never had.
