Food in the United States, 1890-1945 - Food in American History (Hardback)Megan J. Elias (author)
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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.
* 25 period photos complement the text
* Recipes allow students to sample dishes no longer common on American tables
* A timeline makes clear the changes and new technologies that occurred during the period
* A selected bibliography facilitates further research
Number of pages: 157
Weight: 390 g
Dimensions: 229 x 156 x 17 mm
"Elias (history, Queensborough Community College) provides a history of food culture in the US from 1890 to 1945, a period influenced by new technology, advances in food preservation, new means of transportation, an interest in exotic tastes and imported foods, changes to farming and groceries, and food shortages. She discusses ingredients and preparation, eating habits, food for holidays and special occasions, and diet and nutrition. Some recipes are included." - SciTech Book News
"This book should be in all libraries where food is a focus and also where history intermingles with our eating habits." - ARBAonline
"Overall, this is a solid introduction to the history of food in the US. Summing Up: Highly recommended. All undergraduate, high school, and public libraries with strong food studies collections." - Choice
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