How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America s identity, and have helped define what it means to be American."
Pat Willard takes readers on a journey into the regional nooks and crannies of American cuisine where WPA writers-including Eudora Welty, Saul Bellow, Ralph Ellison, and Nelson Algren, among countless others-were dispatched in 1935 to ...
The book draws a surprisingly peaceful picture of American ethnic relations, in which "Americanized" foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids
“When I came here last week, they were like, 'Ms. Jamie, look how big they got. We just put these in a couple weeks ago,'” she said. “Literally, the fruits of their labor, they're starting to see it now and starting to make that ...
From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how--and why--we eat the way we ...
The complete story of what we don't know, and what we should know, about American food production and its effect on health and the environment.
May 12, 2015. http://www.bloomberg.com/ news/articles/2015-05-12/how-mcdonald-s-could-conquer-kale. chemists discovered it had more iron: Oaklander, Mandy. ... 66,5501-9896, Washington, D.C.: Government Printing Office, 1905, p.
An award-winning journalist traces her 2009 immersion into the national food system to explore issues about how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk ...
James Beard, Love and Kisses and a Halo of Truffles: Letters to Helen Evans Brown (New York: Arcade Publication, 1994), p. 251. 212 “Today there must be 20 big firms...”: Clementine Paddleford, Summer Salads All Dressed Up,” New York ...
Abstract: This book is about the relationship of folk cookery, the cookery of the common man, to folk art and the kinship these two ideas share when they come together...
Assertions of black culinary pride and distinctiveness such as Harris's claim that black people have “our own way with food” or cookbook author Freda De Knight's insistence that whether or not the skill is “acquired or inherent” all ...