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Bulletin of the Public Library of the City of Boston
Annual List of New and Important Books Added to the Public Library of the City of Boston
Annual List of New and Important Books Added to the Public Library of the City of Boston
Eating History
Author: Andrew F. Smith
Publisher: Columbia University Press
Published: 2009
Total Pages: 394
ISBN-13: 0231140932
DOWNLOAD EBOOK →Offers an account of an eating history in America which focuses on a variety of topics, ingredients, and cooking styles.
Monthly Bulletin of Books Added to the Public Library of the City of Boston
Acquired Tastes
Author: Benjamin R. Cohen
Publisher: MIT Press
Published: 2021-08-17
Total Pages: 291
ISBN-13: 0262542919
DOWNLOAD EBOOK →How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Our Navy in Time of War (1861-1898)
Our Navy, the Standard Publication of the U.S. Navy
Culinary Ephemera
Author: William Weaver
Publisher: Univ of California Press
Published: 2010-10-18
Total Pages: 319
ISBN-13: 0520947061
DOWNLOAD EBOOK →This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. Internationally acclaimed food historian William Woys Weaver takes us on a lively tour through this dazzling collection in which each piece tells a new story about food and the past. Packed with fascinating history, the volume is the first serious attempt to organize culinary ephemera into categories, making it useful for food lovers, collectors, designers, and curators alike. Much more than a catalog, Culinary Ephemera follows this paper trail to broader themes in American social history such as diet and health, alcoholic beverages, and Americans abroad. It is a collection that, as Weaver notes, will "transport us into the vicarious worlds of dinners past, brushing elbows with the reality of another time, another place, another human condition."
