Details

Subject(s)

• Food habits—United States—History [Browse]

Related name

• Wallach, Jennifer Jensen, 1974- [Browse]
• Wise, Michael D. [Browse]

Series

• Routledge histories. [More in this series]
• Routledge Histories

Summary note

The Routledge History of American Foodways provides an important overview of the main themes surrounding the history of food in the Americas from the pre-colonial era to the present day.

Notes

Description based upon print version of record.

Source of description

Description based on print version record.

Language note

English

Contents

• Capitalizing on AnimalsIndustrialized Slaughter; The Politics of Abstention; 8 Alcohol; 9 Sugar; How the Sugar Industry Developed; Sugar Slavery; Beet and Abolition: The Sugar Industry Reorganizes; The Feminization of Sugar; The Fast Food Revolution; The Bitter Side of the Sweet Stuff; Taking Stock; 10 Fish; Fishing for a Cure; From Local to National Marketplace and Troubles in Between; Industrial Fisheries and Industrial Diets; Down on the Farm: The Aquaculture Revolution; Return of the Wild?; 11 Fruits andVegetables; Introduction; Environmental and Social Impacts; Freshness and Health
• Fruit and Vegetable ConsumersConclusion; Appendix; PART 3 Recipes; 12 Kitchens; From the Hall to the Kitchen; Race and American Domesticity; Dreams of Science and Efficiency in the Progressive Kitchen; The Kitchen Front in Hot and Cold Wars; Less Work for Mother?; 13 Holidays and Festivals; Introduction; Theme 1: Seasonality (Nature vs. Technology); Theme 2: Commodification and Commercialization of Holiday Foods (Commodification vs. Re-appropriation and Personalization); Theme 3: Secularization of Holidays and Holiday Foods (Separation of Church and State)
• Theme 4: Unity (Diversity within Unity)Theme 5: Control (Chaos vs. Control); Conclusion; 14 Restaurant Culture; Taverns in Colonial America; Restaurants of the Early Republic; Restaurants of the Gilded Age; Restaurants in the 1920s-1940s; Restaurants of the Mid-Twentieth Century; Restaurants and Race; Restaurants of the Late Twentieth Century; Conclusion; 15 Food Tourism; 16 Food Policy; Food Safety Regulation; Ensuring Producer Livelihoods; Food as an Entitlement; The War on Obesity; Conclusion; 17 Food and the Environment; Introduction; Beginnings; Enclosure, the Market, and Revolt
• Places of ConsumptionAcross the Divide; Making the Twenty-First-Century Environment; Food and Environment in the Twenty-First Century; PART 4 Appetites; 18 Food and Immigration; 19 Food and Race; Food and Early Modern Race-Making; The Culinary Other in the Nineteenth and Twentieth Centuries; Food Reform and Racial Elevation; Cultural Food Colonialism; Biological Race-Making in the Twenty-First Century; 20 Food and Regionalism; Scholarly Understandings of Region; Historical Constructions of Regional Foodways; Economic and Political Constructions of Regional Foodways
• Cultural Constructions of Terroir

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Other title(s)

History of American foodways

ISBN

• 1-317-97523-5
• 1-315-87127-0
• 1-317-97522-7

OCLC

939999607

Doi

• 10.4324/9781315871271

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