Revolution at the Table: The Transformation of the American Diet / Edition 1

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Overview


In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.
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Product Details

  • ISBN-13: 9780520234390
  • Publisher: University of California Press
  • Publication date: 5/30/2003
  • Series: California Studies in Food and Culture Series
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 285
  • Sales rank: 949,516
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.88 (d)

Meet the Author


Harvey Levenstein is Professor Emeritus of History at McMaster University in Hamilton, Ontario. Among his books are Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition (California, 2003), Seductive Journey: American Tourists in France from the Jefferson to the Jazz Age (1998), and Communism, Anticommunism and the CIO (1981).
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Table of Contents

Introduction : the British-American Culinary heritage 3
1 The American table in 1880 : the tastes of the upper crust 10
2 How the other half ate 23
3 The rise of the giant food processors 30
4 The New England kitchen and the failure to reform working-class eating habits 44
5 The "servant problem" and middle-class cookery 60
6 The new nutritionists assault the middle classes 72
7 Scientists, pseudoscientists, and faddists 86
8 New reformers and new immigrants 98
9 The great malnutrition scare, 1907-1921 109
10 "Best for babies" or "preventable infanticide"? : the controversy over artificial feeding of infants, 1880-1930 121
11 "Food will win the war" 137
12 The newer nutrition, 1915-1930 147
13 A revolution of declining expectations 161
14 Workers and farmers during the "prosperity decade" 173
15 The old (restaurant) order changeth 183
16 Too rich and too thin? 194
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