Download or read book Dining in America 1850 1900 written by Kathryn Grover and published by . This book was released on 1987 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Savory Suppers and Fashionable Feasts written by Susan Williams and published by Univ. of Tennessee Press. This book was released on 1996 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Williams (history, Fitchburg State College) investigates Victorian eating customs, cooking methods, and foodstuffs, revealing how genteel dining became an increasingly important means of achieving social stability, particularly for the middle class, during a period when Americans were faced with significant changes. Includes numerous recipes, bandw photographs, and drawings. Annotation copyright by Book News, Inc., Portland, OR
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew Smith and published by . This book was released on 2013-01-31 with total page 2556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Download or read book The Boardinghouse in Nineteenth Century America written by Wendy Gamber and published by JHU Press. This book was released on 2007-04-16 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publisher description
Download or read book Culinary Aesthetics and Practices in Nineteenth Century American Literature written by M. Drews and published by Springer. This book was released on 2009-10-26 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Historic Restaurants of Washington D C written by John DeFerrari and published by Arcadia Publishing. This book was released on 2009-02-11 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the culinary heritage of America’s capitol with this guide to Washington, D.C.’s historic restaurants and storied local eateries. While today’s foodies enjoy the latest culinary trends of Logan Circle and the H Street corridor, Washington's first true restaurants opened around 1830. Waves of immigrants introduced a global mix of ingredients to the capital’s eager palates by opening eateries like the venerable China Doll Gourmet and Cleveland Park's Roma Restaurant. By the twentieth century, the variety and quality of cuisine was astounding. Diners could have tea at Garfinckel's Greenbrier or lunch at local favorites such as Little Tavern Diner or Ben's Chili Bowl. For an elegant evening, fine restaurants like Rive Gauche and the Monocle satisfied the most sophisticated gastronome. With careful research and choice recipes, “Streets of Washington” blogger John DeFerrari chronicles the culinary and social history of the capital through its restaurants, tasting his way from the lavish Gilded Age dining halls of the Willard Hotel to the Hot Shoppe's triple-decker Mighty Mo.
Download or read book Eating Together written by Alice P. Julier and published by University of Illinois Press. This book was released on 2013-05-15 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: An insightful map of the landscape of social meals, Eating Together: Food, Friendship, and Inequality argues that the ways in which Americans eat together play a central role in social life in the United States. Delving into a wide range of research, Alice P. Julier analyzes etiquette and entertaining books from the past century and conducts interviews and observations of dozens of hosts and guests at dinner parties, potlucks, and buffets. She finds that when people invite friends, neighbors, or family members to share meals within their households, social inequalities involving race, economics, and gender reveal themselves in interesting ways: relationships are defined, boundaries of intimacy or distance are set, and people find themselves either excluded or included.
Download or read book No Foreign Food written by Richard Pillsbury and published by Routledge. This book was released on 2018-02-12 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Reading Richard Pillsbury’s remarkable No Foreign Food, like the grand opening of a new restaurant in one’s neighborhood, is an exciting and pleasurable event. He engagingly chronicles the amazing diversity of America’s food ways that are so central to our history and culture, but he also tells us why our eating habits are much more than mere gastronomic experiences.” Karl Raitz UNIVERSITY OF KENTUCKY “No Foreign Food is the only serious up-to-date treatment of American food habits that I know—a subject unaccountably neglected by most students of the American scene. In Pillsbury’s skillful hands, American food habits become more than just a set of cranky likes and dislikes, but instead a mirror to America’s larger culture. ... It is an indispensable book for any serious student of the American scene.” Pierce Lewis PENNSYLVANIA STATE UNIVERSITY No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today’s restless melange of exotic foods? Why are Hoppin’ John, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet.
Download or read book Chop Suey USA written by Yong Chen and published by Columbia University Press. This book was released on 2014-11-04 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Download or read book Eating for Victory written by Amy Bentley and published by University of Illinois Press. This book was released on 1998 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mandatory food rationing during World War II significantly challenged the image of the United States as a land of plenty and collapsed the boundaries between women's public and private lives by declaring home production and consumption to be political activities. Examining the food-related propaganda surrounding rationing, Eating for Victory decodes the dual message purveyed by the government and the media: while mandatory rationing was necessary to provide food for U.S. and Allied troops overseas, women on the home front were also "required" to provide their families with nutritious food. Amy Bentley reveals the role of the Wartime Homemaker as a pivotal component not only of World War II but also of the development of the United States into a superpower.
Download or read book Theatre Culture in America 1825 1860 written by Rosemarie K. Bank and published by Cambridge University Press. This book was released on 1997-01-28 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: A study of pre-Civil War American theatre.
Download or read book Dinner Roles written by Sherrie A. Inness and published by University of Iowa Press. This book was released on 2001-04 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Who cooks dinner in American homes? It's no surprise that “Mom” remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in Dinner Roles: American Women and Culinary Culture. By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, Dinner Roles sheds light on the network of sources that helped perpetuate the notion that cooking is women's work. Cookbooks and advertisements provided valuable information about the ideals that American society upheld. A woman who could prepare the perfect Jell-O mold, whip up a cake with her new electric mixer, and still maintain a spotless kitchen and a sunny disposition was the envy of other housewives across the nation. Inness begins her exploration not with women but with men-those individuals often missing from the kitchen who were taught their own set of culinary values. She continues with the study of juvenile cookbooks, which provided children with their first cooking lessons. Chapters on the rise of electronic appliances, ethnic foods, and the 1950s housewife all add to our greater understanding of women's evolving roles in American culinary culture.
Download or read book Manly Meals and Mom s Home Cooking written by Jessamyn Neuhaus and published by JHU Press. This book was released on 2012-03-15 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: A study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time. From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. “An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books “With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated.” —Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink “An excellent addition to the history of women’s roles in America, as well as to the history of cookbooks.” —Choice
Download or read book The Rituals of Dinner written by Margaret Visser and published by Open Road Media. This book was released on 2015-06-23 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Notable Book: A renowned scholar explores the way we eat across cultures and throughout history. From the wild parties of ancient Greece to the strictures of an Upper East Side meal to the ritualistic feasts of cannibals, Margaret Visser takes us on a fascinating journey through the diverse practices, customs, and taboos that define how and why we prepare and consume food the way we do. With keen insights into small details we take for granted, such as the origins of forks and chopsticks or why tablecloths exist, and examinations of broader issues like the economic implications of dining etiquette, Visser scrutinizes table manners across eras and oceans, offering an intimate new understanding of eating both as a biological necessity and a cultural phenomenon. Witty and impeccably researched, The Rituals of Dinner is a captivating blend of folklore, sociology, history, and humor. In the words of the New York Times Book Review, “Read it, because you’ll never look at a table knife the same way again.”
Download or read book Encyclopedia of Consumption and Waste written by Carl A. Zimring and published by SAGE. This book was released on 2012-02-29 with total page 1225 pages. Available in PDF, EPUB and Kindle. Book excerpt: These volumes convey what daily life is like in the Middle East, Asia and Africa. Entries will aid readers in understanding the importance of cultural sociology, to appreciate the effects of cultural forces around the world.
Download or read book Eating in America written by Waverley Root and published by William Morrow. This book was released on 1976 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of American eating begins and ends with the fact that American food, by most of the world's standards, is not very good. This is a rather sad note considering the "land of plenty" the first American settlers found, and even sadder considering that with the vast knowledge of food we possess, we have still managed to create things such as the TV dinner and "Finger Lickin' Good" chicken. Nevertheless, America's eating habits, the philosophy behind these habits, and much of the food itself are deliciously fascinating. The authors, in a style that is rich, tasty, and ironic, chronicle the history of American food and eating customs from the time of the earliest explorers to the present.
Download or read book The World of Antebellum America 2 volumes written by Alexandra Kindell and published by Bloomsbury Publishing USA. This book was released on 2018-09-20 with total page 1083 pages. Available in PDF, EPUB and Kindle. Book excerpt: This set provides insight into the lives of ordinary Americans free and enslaved, in farms and cities, in the North and the South, who lived during the years of 1815 to 1860. Throughout the Antebellum Era resonated the theme of change: migration, urban growth, the economy, and the growing divide between North and South all led to great changes to which Americans had to respond. By gathering the important aspects of antebellum Americans' lives into an encyclopedia, The World of Antebellum America provides readers with the opportunity to understand how people across America lived and worked, what politics meant to them, and how they shaped or were shaped by economics. Entries on simple topics such as bread and biscuits explore workers' need for calories, the role of agriculture, and gendered divisions of labor, while entries on more complex topics, such as aging and death, disclose Americans' feelings about life itself. Collectively, the entries pull the reader into the lives of ordinary Americans, while section introductions tie together the entries and provide an overarching narrative that primes readers to understand key concepts about antebellum America before delving into Americans' lives in detail.
