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Author
Language
English
Appears on list
Description
Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day?
Author
Publisher
Rowman & Littlefield
Pub. Date
[2019]
Language
English
Appears on these lists
Description
"[T]races the history of African American food habits from West African origins through the twenty-first century, offering a unique set of insights into the daily concerns of black people in the US. The book demonstrates that from capture and enslavement through emancipation, the civil rights movement, and beyond, African American have embraced an understanding of the importance of food that goes beyond merely having enough to eat"--
Author
Publisher
Columbia University Press
Pub. Date
©2014.
Language
English
Description
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.
Author
Language
English
Description
The true adventures of David Fairchild, a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes--and thousands more--to the American plate.
"In the nineteenth century American meals were about subsistence, not enjoyment. Agriculture yielded stable, basic crops like soybeans, corn, and barley, and few growers considered variety or flavor. But as a new century approached, appetites...
Author
Publisher
Post Hill Press
Pub. Date
[2017]
Language
English
Description
The Hamilton Cookbook takes you into Hamilton's home and to his table, with historical information, recipes, and tips on how you can prepare food and serve the food that our founding fathers enjoyed in their day. What was it like to eat with Alexander Hamilton, the Revolutionary War hero, husband, lover, and family man? In The Hamilton Cookbook , you'll discover what he ate, what his favorite foods were, and how his food was served to him. With recipes...
Author
Publisher
The University of North Carolina Press
Pub. Date
[2020]
Language
English
Description
"In Diner, dudes, and diets, Emily Contois examines contemporary food culture and a variety of its consumer products to reveal how the food, marketing, and media industries sought to create new markets by catering to men through the idea of 'the dude.' Contois identifies today's 'dude masculinity' as arising from a late twentieth-century crisis in traditional gender roles at a time of major social, cultural, and economic change. Though the term 'dude'...
Author
Publisher
University of Pennsylvania Press
Pub. Date
©2017.
Language
English
Description
"In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us...
Author
Publisher
: G.P. Putnam's Sons
Pub. Date
c2013.
Language
English
Description
"The autobiography the Food Network would write if it could write one--a candid, behind-the-scenes look at how one network launched one of the biggest cultural waves of the last 20 years"--
"Big personalities, high drama--the extraordinary behind-the-scenes story of the Food Network, now about to celebrate its twentieth anniversary: the business, media, and cultural juggernaut that changed the way America thinks about food. In October 1993, a tiny...
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