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Food in the United States, 1890-1945 / Megan J. Elias.

  • Elias, Megan J.
Date
[2009]
  • Books

About this work

Description

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. This book documents these changes through the period to explain what foodways say about our society. This narrative is enlivened with numerous period anecdotes that bring American history alive through food history.

Publication/Creation

Santa Barbara, Calif. : Greenwood Press/ABC-CLIO, [2009]

Physical description

xi, 157 pages : black and white illustrations ; 24 cm.

Contributors

Bibliographic information

Includes bibliographical references (pages 147-150) and index.

Contents

Chronology -- Foodstuffs -- Food preparation -- Eating habits -- Concepts of diet and nutrition and food crises.

Languages

  • English


Where to find it

  • Location

    History of Medicine DFX.6.AA8-9

    Access

    Open shelves

Permanent link


Identifiers

ISBN

  • 9780313354106
  • 0313354103