Author: Katherine Leonard Turner
Publisher: Univ of California Press
ISBN: 0520277570
Category : Cooking
Languages : en
Pages : 218
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Book Description
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 kitchensÑalong 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 disciplinesÑhistory, economics, sociology, urban studies, womenÕs studies, and food studiesÑthis work fills an important gap in historical literature by illustrating how families experienced food and cooking during the so-called age of abundance. Turner delivers an engaging portrait that shows how AmericaÕs working class, in a multitude of ways, has shaped the foods we eat today.
Author: René Alexander D. Orquiza
Publisher: Rutgers University Press
ISBN: 1978806418
Category : Cooking
Languages : en
Pages : 224
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Book Description
Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Drawing from a rich variety of sources including letters, advertisements, textbooks, menus, and cookbooks, it reveals how food culture served as a battleground over Filipino identity.
Author: Emily Kathryn Morgan
Publisher: University of Iowa Press
ISBN: 1609389646
Category : History
Languages : en
Pages : 295
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Book Description
Imaging Animal Industry focuses on the visual culture of the American meat industry between 1890 and 1960. It describes how, during that period, photographs and other images helped to shape public perceptions of industrial-scale meat production. Although the meat industry today bans most photography at its facilities, in the past this was not always the case: the meat industry not only tolerated but welcomed cameras. Meatpacking companies and industry organizations regarded photographs as useful tools for creating and managing a vision of their activities, their innovations, and their contributions to the march of American economic and industrial progress. Drawing on archival collections across the American Midwest, this book relates a history of the meatpacking industry’s use of images in the early to mid-twentieth century. In the process, it reveals the key role that images, particularly photographs, have played in assisting with the rise of industrial meat production.
Author: Benjamin R. Cohen
Publisher: MIT Press
ISBN: 0262542919
Category : Social Science
Languages : en
Pages : 291
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Book Description
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Author: Anna Zeide
Publisher: Univ of California Press
ISBN: 0520964756
Category : Cooking
Languages : en
Pages : 281
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Book Description
2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.
Author: Maria-Aparecida Lopes
Publisher: Taylor & Francis
ISBN: 1000414728
Category : History
Languages : en
Pages : 210
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Book Description
This book examines the meat provision system of Rio de Janeiro from the 1850s to the 1930s. Until the 1920s, Rio was Brazil’s economic hub, main industrial city, and prime consumer market. Meat consumption was an indicator of living standards and a matter of public concern. The work unveils that in the second half of the nineteenth century, the city was well supplied with red meat. Initially, dwellers relied mostly on salted meat; then, in the latter decades of the 1800s, two sets of changes upgraded fresh meat deliveries. First, ranching expansion and transportation innovation in southeast and central-west Brazil guaranteed a continuous flow of cattle to Rio. Second, the municipal centralization of meat processing and distribution made its provision regular and predictable. By the early twentieth century, fresh meat replaced salted meat in the urban marketplace. This study examines these developments in light of national and global developments in the livestock and meat industries.
Author: Katherine Leonard Turner
Publisher: Univ of California Press
ISBN: 0520277589
Category : Business & Economics
Languages : en
Pages : 218
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Book Description
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, women’s studies, and food studies—this work fills an important gap in historical literature by illustrating how families experienced food and cooking during the so-called age of abundance. Turner delivers an engaging portrait that shows how America’s working class, in a multitude of ways, has shaped the foods we eat today.
Author: Ann Flesor Beck
Publisher: University of Illinois Press
ISBN: 0252052285
Category : Cooking
Languages : en
Pages : 396
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Book Description
Gus Flesor came to the United States from Greece in 1901. His journey led him to Tuscola, Illinois, where he learned the confectioner's trade and opened a business that still stands on Main Street. Sweet Greeks sets the story of Gus Flesor's life as an immigrant in a small town within the larger history of Greek migration to the Midwest. Ann Flesor Beck's charming personal account recreates the atmosphere of her grandfather's candy kitchen with its odors of chocolate and popcorn and the comings-and-goings of family members. "The Store" represented success while anchoring the business district of Gus's chosen home. It also embodied the Midwest émigré experience of chain migration, immigrant networking, resistance and outright threats by local townspeople, food-related entrepreneurship, and tensions over whether later generations would take over the business. An engaging blend of family memoir and Midwest history, Sweet Greeks tells how Greeks became candy makers to the nation, one shop at a time.
Author: Richard White
Publisher: Oxford University Press
ISBN: 0199735816
Category : History
Languages : en
Pages : 964
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Book Description
The newest volume in the Oxford History of the United States series, The Republic for Which It Stands argues that the Gilded Age, along with Reconstruction--its conflicts, rapid and disorienting change, hopes and fears--formed the template of American modernity.
Author: Hillary Jordan
Publisher: Algonquin Books
ISBN: 1616201843
Category : Fiction
Languages : en
Pages : 369
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Book Description
Bellwether Prize winner Hillary Jordan’s provocative new novel, When She Woke, tells the story of a stigmatized woman struggling to navigate an America of a not-too-distant future, where the line between church and state has been eradicated and convicted felons are no longer imprisoned and rehabilitated but chromed—their skin color is genetically altered to match the class of their crimes—and then released back into the population to survive as best they can. Hannah is a Red; her crime is murder. In seeking a path to safety in an alien and hostile world, Hannah unknowingly embarks on a path of self-discovery that forces her to question the values she once held true and the righteousness of a country that politicizes faith.
