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Author: Susan Williams
Publisher: Univ. of Tennessee Press
ISBN: 9780870499128
Category : Cooking
Languages : en
Pages : 372
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Book Description
Williams (history, Fitchburg State College) investigates Victorian eating customs, cooking methods, and foodstuffs, revealing how genteel dining became an increasingly important means of achieving social stability, particularly for the middle class, during a period when Americans were faced with significant changes. Includes numerous recipes, bandw photographs, and drawings. Annotation copyright by Book News, Inc., Portland, OR
Author: Susan Williams
Publisher: Univ. of Tennessee Press
ISBN: 9780870499128
Category : Cooking
Languages : en
Pages : 372
Get Book Here
Book Description
Williams (history, Fitchburg State College) investigates Victorian eating customs, cooking methods, and foodstuffs, revealing how genteel dining became an increasingly important means of achieving social stability, particularly for the middle class, during a period when Americans were faced with significant changes. Includes numerous recipes, bandw photographs, and drawings. Annotation copyright by Book News, Inc., Portland, OR
Author: Susan Williams
Publisher: Cambridge University Press
ISBN: 9780318231297
Category : Cooking, American
Languages : en
Pages : 335
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Book Description
Author: Andrew Beahrs
Publisher: Penguin
ISBN: 1101434813
Category : Biography & Autobiography
Languages : en
Pages : 325
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Book Description
One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.
Author: Joel Shrock
Publisher: Bloomsbury Publishing USA
ISBN: 0313062218
Category : Social Science
Languages : en
Pages : 342
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Book Description
The Gilded Age—the time between Reconstruction and the Spanish-American War—marked the beginnings of modern America. The advertising industry became an important part of selling the American Dream. Americans dined out more than ever before, and began to take leisure activities more seriously. Women's fashion gradually grew less restrictive, and architecture experienced an American Renaissance. Twelve narrative chapters chronicle how American culture changed and grew near the end of the 20th century. Included are chapter bibliographies, a timeline, a cost comparison, and a suggested reading list for students. This latest addition to Greenwood's American Popular Culture Through History series is an invaluable contribution to the study of American popular culture. American Popular Culture Through History is the only reference series that presents a detailed, narrative discussion of U.S. popular culture. This volume is one of 17 in the series, each of which presents essays on Everyday America, The World of Youth, Advertising, Architecture, Fashion, Food, Leisure Activities, Literature, Music, Performing Arts, Travel, and Visual Arts
Author: Mrs. Cornelius (Mary Hooker)
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 268
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Book Description
Author: Helen Zoe Veit
Publisher: American Food in History
ISBN: 9781611861228
Category : Cooking
Languages : en
Pages : 205
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Book Description
Cookbooks offer a unique and valuable way to examine American life. Far from being recipe compendiums alone, cookbooks can reveal worlds of information about the daily lives, social practices, class aspirations, and cultural assumptions of people in the past. With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s United States.
Author: Michelle Moon
Publisher: Rowman & Littlefield
ISBN: 1442257229
Category : Business & Economics
Languages : en
Pages : 221
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Book Description
Food is such a friendly topic that it’s often thought of as a “hook” for engaging visitors – a familiar way into other topics, or a sensory element to round out a living history interpretation. But it’s more than just a hook – it’s a topic all its own, with its own history and its own uncertain future, deserving of a central place in historic interpretation. With audiences more interested in food than ever before, and new research in food studies bringing interdisciplinary approaches to this complicated but compelling subject, museums and historic sites have an opportunity to draw new audiences and infuse new meaning into their food presentations. You’ll find: A comprehensive, thematic framework of key concepts that will help you contextualize food history interpretations; A concise, evaluative review of the historiography of food interpretation; Case studies featuring the expression of these themes in the real world of museum interpretation; and Best practices for interpreting food. Interpreting Food offers a framework for understanding the big ideas in food history, suggesting best practices for linking objects, exhibits and demonstrations with the larger story of change in food production and consumption over the past two centuries – a story in which your visitors can see themselves, and explore their own relationships to food. This book can help you develop food interpretation with depth and significance, making relevant connections to contemporary issues and visitor interests.
Author: Katherine Leonard Turner
Publisher: Univ of California Press
ISBN: 052095761X
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 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: Paul A. Shackel
Publisher: Univ. of Tennessee Press
ISBN: 9780870499968
Category : History
Languages : en
Pages : 414
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Book Description
The Archaeology in Annapolis project has been one of the most important undertaken by historical archaeologists. Notable for its emphasis on public education and its use of citywide research, it has carried out an innovative analysis of material culture to show how a wide range of social and economic classes residing in Maryland's capital responded over time to a changing world.Annapolis Pasts offers a close look at the trend-setting project. Drawing on more than a decade of study, it provides a cross-section of the substantive and theoretical issues that Archaeology in Annapolis has explored. The volume gathers the work of some of the most innovative authorities in historical archaeology along with that of younger scholars who participated in the project, all of whom demonstrate the cutting-edge approaches that have won it wide respect. And despite differences in theoretical orientations, all the contributors have used Annapolis's archaeological data to interpret the emergence of capitalism as both a dynamic market force and an equally dynamic body of social rules. In studies of sites ranging from eighteenth-century formal gardens to nineteenth- and twentieth-century African American neighborhoods, the book explores the development of modern society as reflected in such examples of material culture as food, printer's type, tableware, and landscape architecture, showing how these features of everyday life were used to reproduce, modify, and resist capitalist society over three centuries. It also investigates subordinated groups in Annapolis -- African Americans, women, the working class -- to provide insight into racism, class structure, and consumer society in the early years of theindustrial revolution.Annapolis Pasts clearly demonstrates that traditional objects of study like Georgian mansions and colonial crafts cannot be understood without considering their complete social and economic milieu. It presents a fascinating mosaic of human activity that shows how archaeologists can interpret the different social, temporal, and theoretical pieces of a city's history, and it provides anthropologists, economists, and historians with an example of the multifaceted effects of capitalism and industrialization in one corner of America.
Author: Margaret Visser
Publisher: Penguin
ISBN: 0140170790
Category : Cooking
Languages : en
Pages : 449
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Book Description
With an acute eye and an irrepressible wit, Margaret Visser takes a fascinating look at the way we eat our meals. From the ancient Greeks to modern yuppies, from cannibalism and the taking of the Eucharist to formal dinners and picnics, she thoroughly defines the eating ritual. "Read this book. You'll never look at a table knife the same way again."—The New York Times.
