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Author: Joseph Robert Conlin
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 278
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Book Description
Author: Joseph Robert Conlin
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 278
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Book Description
Author: Reginald Horsman
Publisher: University of Missouri Press
ISBN: 0826266363
Category : Cooking
Languages : en
Pages : 367
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Book Description
"Drawing on the journals and correspondence of pioneers, Horsman examines more than a hundred years of history, recording components of the diets of various groups, including travelers, settlers, fur traders, soldiers, and miners. He discusses food-preparation techniques, including the development of canning, and foods common in different regions"--Provided by publisher.
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: Ken Albala
Publisher: Bloomsbury Publishing
ISBN: 1350026123
Category : Social Science
Languages : en
Pages : 241
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Book Description
This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface from author Ken Albala, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.
Author: Jeff Guinn
Publisher: Simon and Schuster
ISBN: 1439154252
Category : Biography & Autobiography
Languages : en
Pages : 416
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Book Description
Originally published: New York: Simon & Schuster, 2011.
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: Katherine J. Parkin
Publisher: University of Pennsylvania Press
ISBN: 0812204077
Category : History
Languages : en
Pages : 306
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Book Description
Modern advertising has changed dramatically since the early twentieth century, but when it comes to food, Katherine Parkin writes, the message has remained consistent. Advertisers have historically promoted food in distinctly gendered terms, returning repeatedly to themes that associated shopping and cooking with women. Foremost among them was that, regardless of the actual work involved, women should serve food to demonstrate love for their families. In identifying shopping and cooking as an expression of love, ads helped to both establish and reinforce the belief that kitchen work was women's work, even as women's participation in the labor force dramatically increased. Alternately flattering her skills as a homemaker and preying on her insecurities, advertisers suggested that using their products would give a woman irresistible sexual allure, a happy marriage, and healthy children. Ads also promised that by buying and making the right foods, a woman could help her family achieve social status, maintain its racial or ethnic identity, and assimilate into the American mainstream. Advertisers clung tenaciously to this paradigm throughout great upheavals in the patterns of American work, diet, and gender roles. To discover why, Food Is Love draws on thousands of ads that appeared in the most popular magazines of the twentieth and early twenty-first centuries, including the Ladies' Home Journal, Good Housekeeping, Ebony, and the Saturday Evening Post. The book also cites the records of one of the nation's preeminent advertising firms, as well as the motivational research advertisers utilized to reach their customers.
![The Greenwood Encyclopedia of Daily Life in America [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/VEbPEAAAQBAJ?fife=w80-h100)
Author: Randall M. Miller
Publisher: Bloomsbury Publishing USA
ISBN: 0313065365
Category : History
Languages : en
Pages : 2658
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Book Description
The course of daily life in the United States has been a product of tradition, environment, and circumstance. How did the Civil War alter the lives of women, both white and black, left alone on southern farms? How did the Great Depression change the lives of working class families in eastern cities? How did the discovery of gold in California transform the lives of native American, Hispanic, and white communities in western territories? Organized by time period as spelled out in the National Standards for U.S. History, these four volumes effectively analyze the diverse whole of American experience, examining the domestic, economic, intellectual, material, political, recreational, and religious life of the American people between 1763 and 2005. Working under the editorial direction of general editor Randall M. Miller, professor of history at St. Joseph's University, a group of expert volume editors carefully integrate material drawn from volumes in Greenwood's highly successful Daily Life Through History series with new material researched and written by themselves and other scholars. The four volumes cover the following periods: The War of Independence and Antebellum Expansion and Reform, 1763-1861, The Civil War, Reconstruction, and the Industrialization of America, 1861-1900, The Emergence of Modern America, World War I, and the Great Depression, 1900-1940 and Wartime, Postwar, and Contemporary America, 1940-Present. Each volume includes a selection of primary documents, a timeline of important events during the period, images illustrating the text, and extensive bibliography of further information resources—both print and electronic—and a detailed subject index.
Author: J. Mallea-Olaetxe
Publisher: University of Nevada Press
ISBN: 0874174570
Category : Social Science
Languages : en
Pages : 563
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Book Description
Speaking Through the Aspens analyzes the content of thousands of arboglyphs in the mountains of Nevada and California by topic—language, politics, the Basque homeland, the sheepherd’s life, sex, and pictorial themes. In addition, author Mallea-Olaetxe has examined such sheepherder artifacts as sheep camps and bread ovens, conducted extensive interviews with former herders and sheep company personnel, and undertaken research in immigration and other records. The result is a highly original work of history—a detailed account of the lives of Basque sheepherders in the American West. For the first time, these men who contributed so much to the development of the region, many of whom went on to establish the West’s thriving Basque community, speak for themselves about their experiences. Enhanced by numerous illustrations, this book is history at its most engrossing, essential reading for scholars and anyone curious about the arboglyph phenomenon.
Author: Andrew F. Smith
Publisher: Columbia University Press
ISBN: 0231511752
Category : Cooking
Languages : en
Pages : 392
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Book Description
Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
