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Author: Jane C. Nylander
Publisher: Knopf
ISBN: 0307828166
Category : Architecture
Languages : en
Pages : 627
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Book Description
This charming book portrays domestic life in New England during the century between the American Revolution and the Civil War. Drawing on diaries, letters, wills, newspapers, and other sources, Jane C. Nylander provides intimate details about preparing dinner, spinning and weaving textiles, washing and ironing laundry, planning a social outing, and exchanging food and services. Probing behind the many myths that have grown up about this era, Nylander reveals the complex reality of everyday life in old New England.
Author: Jane C. Nylander
Publisher: Knopf
ISBN: 0307828166
Category : Architecture
Languages : en
Pages : 627
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Book Description
This charming book portrays domestic life in New England during the century between the American Revolution and the Civil War. Drawing on diaries, letters, wills, newspapers, and other sources, Jane C. Nylander provides intimate details about preparing dinner, spinning and weaving textiles, washing and ironing laundry, planning a social outing, and exchanging food and services. Probing behind the many myths that have grown up about this era, Nylander reveals the complex reality of everyday life in old New England.
Author: Martin J. Hershock
Publisher: University of Michigan Press
ISBN: 0472051814
Category : Biography & Autobiography
Languages : en
Pages : 257
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Book Description
A microhistorical examination of early American culture
Author: Abigail Carroll
Publisher: Basic Books
ISBN: 0465040969
Category : History
Languages : en
Pages : 344
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Book Description
We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.
Author: Françoise Noël
Publisher: McGill-Queen's Press - MQUP
ISBN: 0773570659
Category : History
Languages : en
Pages : 385
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Book Description
She notes that courtship usually took place within the social network of interactions with kin and neighbours and shows that family life was located in a broad social space that included people of various ages. By examining the correspondence and diaries of francophone and anglophone middle-class families of various faiths, Noël presents touching stories of family life in the Canadas in the early nineteenth century.
Author: Judith Flanders
Publisher: Macmillan
ISBN: 1466875488
Category : Social Science
Languages : en
Pages : 361
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Book Description
The idea that 'home' is a special place, a separate place, a place where we can be our true selves, is so obvious to us today that we barely pause to think about it. But, as Judith Flanders shows in her best and most ambitious work to date, "home" is a relatively new idea. In The Making of Home, Flanders traces the evolution of the house from the sixteenth to the early twentieth century across northern Europe and America, showing how the homes we know today bear only a faint resemblance to homes though history. What turned a house into the concept of home? Why did northwestern Europe, a politically unimportant, sociologically underdeveloped region of the world, suddenly became the powerhouse of the Industrial Revolution, the capitalist crucible that created modernity? While investigating these important questions, Flanders uncovers the fascinating development of ordinary household items--from cutlery, chairs and curtains, to the fitted kitchen, plumbing and windows--while also dismantling many domestic myths. In this prodigiously researched and engagingly written book, Flanders brilliantly and elegantly draws together the threads of religion, history, economics, technology and the arts to show not merely what happened, but why it happened: how we ended up in a world where we can all say, like Dorothy in Oz, "There's no place like home."
Author: Priscilla J. Brewer
Publisher: Syracuse University Press
ISBN: 9780815606505
Category : Social Science
Languages : en
Pages : 368
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Book Description
Priscilla J. Brewer examines the development and history of the first American appliance—the cast iron stove—that created a quiet, but culturally contested transformation of domestic life and sparked many important debates about the role of women, industrialization, the definition of social class, and the development of a consumer economy. Brewer explores the shift from fireplaces to stoves for cooking and heating in American homes, and sheds new light on the supposedly "separate spheres" of home and world of nineteenth- century America. She also considers the changing responses to technological development, the emergence of a consumption ethic, and the attempt to define and preserve distinct Anglo-American middle class culture. There are few works that treat this significant subject, and Brewer covers impressive new ground. Extensively documented—based on letters, diaries, probate inventories, census records, sales figures, advertisements, fiction, and advice literature-this book will be valuable to scholars of American history and women's studies.
Author: Alexis McCrossen
Publisher: Cornell University Press
ISBN: 1501728687
Category : History
Languages : en
Pages : 225
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Book Description
The mass protests that greeted attempts to open the 1893 Chicago World's Fair on a Sunday seem almost comical today in an era of seven-day convenience and twenty-four-hour shopping. But the issue of the meaning of Sunday is one that has historically given rise to a wide range of strong emotions and pitted a surprising variety of social, religious, and class interests against one another. Whether observed as a day for rest, or time-and-a-half, Sunday has always been a day apart in the American week.Supplementing wide-ranging historical research with the reflections and experiences of ordinary individuals, Alexis McCrossen traces conflicts over the meaning of Sunday that have shaped the day in the United States since 1800. She investigates cultural phenomena such as blue laws and the Sunday newspaper, alongside representations of Sunday in the popular arts. Holy Day, Holiday attends to the history of religion, as well as the histories of labor, leisure, and domesticity.
Author: James M. Volo
Publisher: Bloomsbury Publishing USA
ISBN: 0313081123
Category : History
Languages : en
Pages : 441
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Book Description
Nineteenth century families had to deal with enormous changes in almost all of life's categories. The first generation of nineteenth century Americans was generally anxious to remove the Anglo from their Anglo-Americanism. The generation that grew up in Jacksonian America matured during a period of nationalism, egalitarianism, and widespread reformism. Finally, the generation of the pre-war decades was innately diverse in terms of their ethnic backgrounds, employment, social class, education, language, customs, and religion. Americans were acutely aware of the need to create a stable and cohesive society firmly founded on the family and traditional family values. Yet the people of America were among the most mobile and diverse on earth. Geographically, socially, and economically, Americans (and those immigrants who wished to be Americans) were dedicated to change, movement, and progress. This dichotomy between tradition and change may have been the most durable and common of American traits, and it was a difficult quality to circumvent when trying to form a unified national persona. Volumes in the Family Life in America series focus on the day-to-day lives and roles of families throughout history. The roles of all family members are defined and information on daily family life, the role of the family in society, and the ever-changing definition of family are discussed. Discussion of the nuclear family, single parent homes, foster and adoptive families, stepfamilies, and gay and lesbian families are included where appropriate. Topics such as meal planning, homes, entertainment and celebrations, are discussed along with larger social issues that originate in the home like domestic violence, child abuse and neglect, and divorce. Ideal for students and general readers alike, books in this series bring the history of everyday people to life.
Author: Meg Muckenhoupt
Publisher: NYU Press
ISBN: 1479882763
Category : History
Languages : en
Pages : 351
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Book Description
Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.
Author: Robin D. Campbell
Publisher: Routledge
ISBN: 1000100421
Category : History
Languages : en
Pages : 206
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Book Description
This book explores the ways in which mid-19th Century American army officers' wives used material culture to confirm their status as middle-class women.
