LEADER 04271cam a2200601Ii 4500001 99125222895106421 005 20240430220019.0 006 m o d | 007 cr -n--------- 008 180706s2016 nyua ob 001 0 eng d 020 1-317-97523-5 020 1-315-87127-0 020 1-317-97522-7 024 7 10.4324/9781315871271 |2doi 035 (CKB)3710000000595784 035 (EBL)4406514 035 (SSID)ssj0001614531 035 (PQKBManifestationID)16340501 035 (PQKBTitleCode)TC0001614531 035 (PQKBWorkID)14832305 035 (PQKB)11334952 035 (MiAaPQ)EBC4406514 035 (OCoLC)939999607 035 (EXLCZ)993710000000595784 040 MiAaPQ |beng |erda |epn |cMiAaPQ |dMiAaPQ 041 eng 043 n-us--- 050 4 GT2853.U5 |b.R68 2016 082 394.1/20973 082 394.120973 245 04 The Routledge history of American foodways / |cedited by Michael D. Wise and Jennifer Jensen Wallach. 246 30 History of American foodways 250 1st ed. 264 1 New York ;London : |bRoutledge, |c2016. 300 1 online resource (412 p.) 336 text |btxt 337 computer |bc 338 online resource |bcr 490 1 Routledge Histories 500 Description based upon print version of record. 505 8 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 505 8 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) 505 8 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 505 8 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 505 8 Cultural Constructions of Terroir 546 English 588 Description based on print version record. 520 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. 650 0 Food habits |zUnited States |xHistory. 776 |z1-138-48288-9 776 |z0-415-71757-4 700 1 Wallach, Jennifer Jensen, |d1974- 700 1 Wise, Michael D. 830 0 Routledge histories. 906 BOOK