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Food In The American Gilded Age
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Book Synopsis Food in the American Gilded Age by : Helen Zoe Veit
Download or read book Food in the American Gilded Age written by Helen Zoe Veit and published by American Food in History. This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, excerpts from a wide range of sources--from period cookbooks to advice manuals to dietary studies--reveal how eating and cooking differed between classes and regions at a time when technology and industrialization were transforming what and how people ate. Most of all, the sources show how strongly the fabled glitz of wealthy Americans in the Gilded Age contrasted with the lives of most Americans. Featuring a variety of sources as well as accessible essays putting those sources into context, this book provides a remarkable portrait of food in a singular era in American history.
Book Synopsis Food in the Gilded Age by : Robert Dirks
Download or read book Food in the Gilded Age written by Robert Dirks and published by Rowman & Littlefield. This book was released on 2016-04-14 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.
Book Synopsis Food in the United States, 1890-1945 by : Megan J. Elias
Download or read book Food in the United States, 1890-1945 written by Megan J. Elias and published by Bloomsbury Publishing USA. This book was released on 2009-06-08 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Turning the Tables written by and published by Univ of North Carolina Press. This book was released on 2011 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Turning the Tables
Download or read book The Poison Squad written by Deborah Blum and published by Penguin. This book was released on 2019-09-24 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Notable Book The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad. From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was not by accident; food manufacturers had rushed to embrace the rise of industrial chemistry, and were knowingly selling harmful products. Unchecked by government regulation, basic safety, or even labelling requirements, they put profit before the health of their customers. By some estimates, in New York City alone, thousands of children were killed by "embalmed milk" every year. Citizens--activists, journalists, scientists, and women's groups--began agitating for change. But even as protective measures were enacted in Europe, American corporations blocked even modest regulations. Then, in 1883, Dr. Harvey Washington Wiley, a chemistry professor from Purdue University, was named chief chemist of the agriculture department, and the agency began methodically investigating food and drink fraud, even conducting shocking human tests on groups of young men who came to be known as, "The Poison Squad." Over the next thirty years, a titanic struggle took place, with the courageous and fascinating Dr. Wiley campaigning indefatigably for food safety and consumer protection. Together with a gallant cast, including the muckraking reporter Upton Sinclair, whose fiction revealed the horrific truth about the Chicago stockyards; Fannie Farmer, then the most famous cookbook author in the country; and Henry J. Heinz, one of the few food producers who actively advocated for pure food, Dr. Wiley changed history. When the landmark 1906 Food and Drug Act was finally passed, it was known across the land, as "Dr. Wiley's Law." Blum brings to life this timeless and hugely satisfying "David and Goliath" tale with righteous verve and style, driving home the moral imperative of confronting corporate greed and government corruption with a bracing clarity, which speaks resoundingly to the enormous social and political challenges we face today.
Book Synopsis Ten Restaurants That Changed America by : Paul Freedman
Download or read book Ten Restaurants That Changed America written by Paul Freedman and published by Liveright Publishing. This book was released on 2016-09-20 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).
Book Synopsis Pure Adulteration by : Benjamin R. Cohen
Download or read book Pure Adulteration written by Benjamin R. Cohen and published by University of Chicago Press. This book was released on 2022-01-21 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
Download or read book The Food Explorer written by Daniel Stone and published by Penguin. This book was released on 2019-02-05 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review • “Fast-paced adventure writing.”—The Wall Street Journal • “Richly descriptive.”—Kirkus • “A must-read for foodies.”—HelloGiggles In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild’s finds weren’t just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America’s capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created. “Daniel Stone draws the reader into an intriguing, seductive world, rich with stories and surprises. The Food Explorer shows you the history and drama hidden in your fruit bowl. It’s a delicious piece of writing.”—Susan Orlean, New York Times bestselling author of The Orchid Thief and The Library Book
Book Synopsis The Gilded Table by : Suzanne Corbett
Download or read book The Gilded Table written by Suzanne Corbett and published by . This book was released on 2015-10 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Thousand Dollar Dinner by : Becky Libourel Diamond
Download or read book The Thousand Dollar Dinner written by Becky Libourel Diamond and published by . This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes in detail a lavish seventeen-course meal that launched a new age in American dining.
Book Synopsis Food in the Civil War Era by : Helen Zoe Veit
Download or read book Food in the Civil War Era written by Helen Zoe Veit and published by American Food in History. This book was released on 2014 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cookbooks offer a unique and valuable way to examine American life. Far from being recipe compendiums alone, cookbooks can reveal worlds of information about the daily lives, social practices, class aspirations, and cultural assumptions of people in the past. With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s United States.
Book Synopsis A Selection of Modernized Recipes from Food in the Civil War Era by : Helen Zoe Veit
Download or read book A Selection of Modernized Recipes from Food in the Civil War Era written by Helen Zoe Veit and published by American Food in History. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: As companions to the first and second volumes in the American Food in History series we offer selections of recipes, updated and tested by food editor Jennifer Billock, using measurements and techniques that modern readers can use in their own kitchen. Arranged by main meal occasions (breakfast, picnic or lunch, dinner, dessert) these recipes--some familiar, some curious, all intriguing--will allow family and friends to get a "taste of the times" with their own "Civil War era" meals. The original versions of these recipes (and many more) can be found in Food in the Civil War Era: The North and Food in the Civil War Era: The South, edited by Helen Zoe Veit, along with fascinating essays about the history and the times.
Book Synopsis Food in the United States, 1890-1945 by : Brian C. Black
Download or read book Food in the United States, 1890-1945 written by Brian C. Black and published by . This book was released on with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Food in the United States, 1890-1945 by : Megan J. Elias
Download or read book Food in the United States, 1890-1945 written by Megan J. Elias and published by Greenwood. This book was released on 2009-06-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Gilded Age Cookbook by : Becky Libourel Diamond
Download or read book The Gilded Age Cookbook written by Becky Libourel Diamond and published by Rowman & Littlefield. This book was released on 2023-08-01 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: The American Gilded Age (1868 to 1900) and its extreme extravagance continue to be a source of wonder and fascination, particularly for foodies. The style and excessiveness of this era has ties to modern popular culture through books, films, and television shows, including The Alienist and the Julian Fellowes TV series The Gilded Age, on HBO. The Gilded Age Cookbook transports the reader back in time to lavish banquet tables set with snow-white linen tablecloths, delicate china, and sparkling crystal glasses. Cuisine featuring rich soups, juicy roasts, and luscious desserts come to life through historic images and artistic photography. Gilded Age details and entertaining stories of celebrities from the era—the Vanderbilts, Astors, Goelets, and Rockefellers—are melded with historic menus and recipes updated for modern kitchens.
Download or read book The Gilded Age written by Joel Shrock and published by Bloomsbury Publishing USA. This book was released on 2004-06-30 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Gilded Age—the time between Reconstruction and the Spanish-American War—marked the beginnings of modern America. The advertising industry became an important part of selling the American Dream. Americans dined out more than ever before, and began to take leisure activities more seriously. Women's fashion gradually grew less restrictive, and architecture experienced an American Renaissance. Twelve narrative chapters chronicle how American culture changed and grew near the end of the 20th century. Included are chapter bibliographies, a timeline, a cost comparison, and a suggested reading list for students. This latest addition to Greenwood's American Popular Culture Through History series is an invaluable contribution to the study of American popular culture. American Popular Culture Through History is the only reference series that presents a detailed, narrative discussion of U.S. popular culture. This volume is one of 17 in the series, each of which presents essays on Everyday America, The World of Youth, Advertising, Architecture, Fashion, Food, Leisure Activities, Literature, Music, Performing Arts, Travel, and Visual Arts
Book Synopsis On the Town in New York by : Michael Batterberry
Download or read book On the Town in New York written by Michael Batterberry and published by Routledge. This book was released on 1998-09-23 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
