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Displaying 1 to 10 of 4577

Paradox of plenty : a social history of eating in modern America

by:Levenstein, Harvey A., 1938-

America has always been blessed with an abundance of food, but when it comes to the national diet, it is a land of stark contrast and paradox. In the early months of the Depression, for instance, there were 82 breadlines in New York City alone, and food riots broke out in such places as Henryetta, Oklahoma, and England, Arkansas. Yet at the same time, among those who were better-off, absurd weight-loss diets were the rage - the Pineapple-and-Lamb-Chop Diet, the "Mayo Diet" of raw tomatoes and hard-boiled eggs, and even a Coffee-and-Donuts Diet. Why do Americans eat what they eat? And why, in a land of plenty, do so many eat so poorly? In Paradox of Plenty, Harvey Levenstein offers a sweeping social history of food and eating in America, exploring the economic, political, and cultural factors that have shaped the American diet from 1930 to the present. Levenstein begins with the Great Depression, describing the breadlines and the slim-down diets, the era's great communal eating fests - the picnics, barbecues, fish fries, and burgoo feasts - and the wave of "vitamania" which swept the nation before World War II, breeding fears that the national diet was deficient in the so-called "morale vitamin." He discusses wartime food rationing and the attempts of Margaret Mead and other social scientists to change American eating habits, and he examines the postwar "Golden Age of American Food Processing," when Duncan Hines and other industry leaders convinced Americans that they were "the best-fed people on Earth." He depicts the disillusionment of the 1960s, when Americans rediscovered hunger and attacked food processors for denutrifying the food supply, and he shows how President Kennedy helped revive the mystique of French food (and how Julia Child helped demystify it). Finally, he discusses contemporary eating habits, the national obsession with dieting, cholesterolphobia, "natural" foods, the demographics of fast-food chains, and the expanding role of food processors as a source of nutritional information. Both colorful and informative, Paradox of Plenty is the sequel to Levenstein's highly acclaimed Revolution at the Table, which chronicled American eating habits from 1880 to 1930. With this volume he establishes his reputation as the leading historian of the American diet.

Editions:33  Date:1992 - 2010  Genre(s):History

Book

Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back

by:Vileisis, Ann

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? Ann Vileisis's answer is a journey through the history of making dinner, taking us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to the farmer's markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don't know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods' origins to instead relying on advertisers' claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history, while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices.

Editions:14  Date:2007 - 2010  Genre(s):History

Book

We are what we eat : ethnic food and the making of Americans

by:Gabaccia, Donna R., 1949-

Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in L.A. How ethnicity has influenced American eating habits - and thus, the make-up and direction of the American cultural mainstream - is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, entrepreneurship and connoisseurship, of food as a social and political symbol and weapon - and a thoroughly entertaining history of our culinary tradition of multiculturalism.

Editions:21  Date:1998 - 2009

Book

India

by:Ganeri, Anita, 1961-

Contains step-by-step instructions for activities related to the country of India, including models, games, recipes, songs, and projects.

Editions:39  Date:1984 - 2016  Type:Juvenile  Genre(s):Juvenile works

Book

American cooking

by:Brown, Dale M. (Author and editor at Time-Life Books)

Discusses American foods and cooking and presents a wide variety of recipes from all regions of the United States.

Editions:34  Date:1968 - 1982  Genre(s):Cookbooks, Cookbooks

Book

French lessons : adventures with knife, fork, and corkscrew

by:Mayle, Peter

The author offers a culinary tour of France in search of the perfect country bistro, village market, omelette, and bottle of wine.

Editions:23  Date:2001 - 2003

Book

Italian cuisine : a cultural history

by:Capatti, Alberto, 1944-

This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.

Editions:12  Date:2003  Genre(s):History, Geschiedenis (vorm), Cookbooks, Cookbooks

Book

Eating out : social differentiation, consumption, and pleasure

by:Warde, Alan

Eating Out is a fascinating study of the consumption of food outside the home. Through recent in-depth research in English cities, the authors have collected a wealth of information into people's attitudes towards, and expectations of, eating out as a form of entertainment and an expression of taste and status.

Editions:16  Date:2000 - 2009

Book

Felicity's cookbook : a peek at dining in the past with meals you can cook today

Make the same foods that Felicity made in 1774. This cookbook is filled with recipes, photographs, and party tips.

Editions:5  Date:1994  Type:Juvenile  Genre(s):Juvenile works, Cookbooks, Cookbooks, Literary cookbooks

Book

Cooking the Italian way

by:Bisignano, Alphonse

Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chicken cacciatore.

Editions:13  Date:1982 - 2014  Type:Juvenile  Genre(s):Juvenile works, Cookbooks, Cookbooks

Book

Displaying 1 to 10 of 4577