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Food in the United States, 1820s-1890

Author: Susan R. Williams

Publisher: Greenwood

Published: 2006-08-30

Total Pages: 0

ISBN-13: 9780313332456

The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being, as did Quaker Oats and other icons of American food. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The volume is targeted toward high school students on up to the general public who want to complement U.S. history cultural studies or better understand the fascinating groundwork for the modern kitchen, cook, and food industry. Abundant insight into the daily life of women is given. Period illustrations and recipes and a chronology round out the text.

Food in the United States, 1890-1945

Author: Brian C. Black

Publisher:

Published:

Total Pages: 0

ISBN-13:

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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. From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. Food in the United States, 1890-1945 documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history.

Food in the United States, 1890-1945

Author: Megan J. Elias

Publisher: Greenwood

Published: 2009-06-08

Total Pages: 0

ISBN-13: 0313354103

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Culinary Aesthetics and Practices in Nineteenth-Century American Literature

Author: M. Drews

Publisher: Springer

Published: 2009-10-26

Total Pages: 267

ISBN-13: 0230103146

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Culinary Aesthetics and Practices in Nineteenth-Century American Literature examines the preponderance of food imagery in nineteenth-century literary texts. Contributors to this volume analyze the social, political, and cultural implications of scenes involving food and dining and illustrate how "aesthetic" notions of culinary preparation are often undercut by the actual practices of cooking and eating. As contributors interrogate the values and meanings behind culinary discourses, they complicate commonplace notions about American identity and question the power structure behind food production and consumption.

The Hungry Brain

Author: Stephan J. Guyenet

Publisher: Macmillan

Published: 2017-02-07

Total Pages: 300

ISBN-13: 125008119X

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Thinking Fast and Slow meets The End of Overeating in this fascinating exploration of how the brain’s dual thinking processes regulate when, what, and how much we eat.

History of American Cooking

Author: Merril D. Smith

Publisher: Bloomsbury Publishing USA

Published: 2013-01-09

Total Pages: 298

ISBN-13:

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Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating. This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future. The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.

Daily Life in the Industrial United States, 1870-1900

Author: Julie Husband

Publisher: Bloomsbury Publishing USA

Published: 2019-06-24

Total Pages: 322

ISBN-13: 1440863490

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Not just about the rise of the factories or the emergence of the modern city, this fascinating history conveys how it felt to work the assembly line and walk the bustling urban streets. Daily Life in the Industrial United States: 1870–1900 is a narrative-based social history that is ideal for college and high school students researching this era. Thematically organized chapters, devoted to Economic Life, Domestic Life, Recreational Life, and other themes, are broad in scope but include primary documents and telling details that give readers a visceral sense of the lives of people who lived during the era of industrialization. Primary documents range from first-person diaries of individuals who lived during the era, to letters from freed slaves looking to reunite with relatives sold away from them, to speeches and essays by activists including Frederick Douglass and Jane Addams. They reveal how people understood the goals of education, the legal position of African Americans in the South, and marriage, among many other daily phenomena. Readers will become privy to a range of personal experiences while comprehending the importance of the economic and social developments of the period. A chronology, a glossary, a selection of illustrations, and further reading sources complete the work.

What's Eating You?

Author: Cynthia J. Miller

Publisher: Bloomsbury Publishing USA

Published: 2017-02-23

Total Pages: 383

ISBN-13: 1501322389

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Explores the horrific side of consumption, as it is portrayed in film and television—from what (and whom) we eat to food that “bites back.”

The Historic Kentucky Kitchen

Author: Deirdre A. Scaggs

Publisher: University Press of Kentucky

Published: 2013-09-10

Total Pages: 175

ISBN-13: 0813143039

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Over 100 old-time recipes “authentic enough that one can easily cook like grandma (or her ma). A must for every kitchen and a nostalgic delight” (Louisville Courier-Journal). Kitchens aren’t just a place to prepare food—they’re cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The Historic Kentucky Kitchen assembles over one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe’s origin and helpful tips for the modern chef. The authors, who carefully tested each dish, also provide recipe modifications and substitutions for hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians’ favorite dishes, including John Sherman Cooper’s preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge’s “excellent” fried oysters. The recipes are flavored with humorous details such as “[for] those who thought they could not eat parsnips” and “Granny used to beat ’em [biscuits] with a musket.” Accented with historic photos and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, this is a novel and tasty way to experience the rich, diverse history of the Bluegrass State.