Food in the United States 1890-1945

Food in the United States 1890-1945

by Megan Elias
     
 

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No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways.

• 25 period photos complement the text

• Recipes allow students to sample dishes no longer common on American tables

• A timeline makes clear the changes and new

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Overview

No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways.

• 25 period photos complement the text

• Recipes allow students to sample dishes no longer common on American tables

• A timeline makes clear the changes and new technologies that occurred during the period

• A selected bibliography facilitates further research

Editorial Reviews

From the Publisher
". . . fascinating bits of food, food industry, and domestic food preparations (and so much more!) are laid out by Megan J. Elias . . . in the pages of Food in the United States 1890-1945, the newest title in the outstanding Greenwood Press Food in American History series. After an informed and informative introduction, Food in the United States 1890-1945 is very nicely organized into four major sections (Food Stuffs; Food Preparation; Eating habits; Concepts of Diet and Nutrition and Food Crises). With the addition of an extensive bibliography and a comprehensive index, and a work of exceptionally impressive scholarship, Food in the United States 1890-1945 is enthusiastically recommended as a unique and seminal addition to academic and community library American History reference collections." - The Midwest Book Review - Wisconsin Bookwatch

"Elias (history, Queensborough Community College) provides a history of food culture in the US from 1890 to 1945, a period influenced by new technology, advances in food preservation, new means of transportation, an interest in exotic tastes and imported foods, changes to farming and groceries, and food shortages. She discusses ingredients and preparation, eating habits, food for holidays and special occasions, and diet and nutrition. Some recipes are included." - SciTech Book News

"This book should be in all libraries where food is a focus and also where history intermingles with our eating habits." - ARBAonline

"Overall, this is a solid introduction to the history of food in the US. Summing Up: Highly recommended. All undergraduate, high school, and public libraries with strong food studies collections." - Choice

Product Details

ISBN-13:
9780313354113
Publisher:
ABC-CLIO, Incorporated
Publication date:
06/08/2009
Series:
Food in American History Series
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
725 KB

Meet the Author

Megan J. Elias is assistant professor of history at Queensborough Community College, Bayside, NY.

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