- 314 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.
In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.
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Yes, you can access Revolution at the Table by Harvey Levenstein in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Title
- Copyright
- Contents
- INTRODUCTION The British-American Culinary Heritage
- CHAPTER 1 The American Table in 1880: The Tastes of the Upper Crust
- CHAPTER 2 How the Other Half Ate
- CHAPTER 3 The Rise of the Giant Food Processors
- CHAPTER 4 The New England Kitchen and the Failure to Reform Working-Class Eating Habits
- CHAPTER 5 The āServant Problemā and Middle-Class Cookery
- CHAPTER 6 The New Nutritionists Assault the Middle Classes
- CHAPTER 7 Scientists, Pseudoscientists, and Faddists
- CHAPTER 8 New Reformers and New Immigrants
- CHAPTER 9 The Great Malnutrition Scare, 1907ā1921
- CHAPTER 10 "Best for Babiesā or "Preventable Infanticideā?: The Controversy Over Artificial Feeding of Infants, 1880ā1930
- CHAPTER 11 āFood Will Win the Warā
- CHAPTER 12 The Newer Nutrition, 1915ā1930
- CHAPTER 13 A Revolution of Declining Expectations
- CHAPTER 14 Workers and Farmers During the āProsperity Decadeā
- CHAPTER 15 The Old (Restaurant) Order Changeth
- CHAPTER 16 Too Rich and Too Thin?
- Notes
- Index