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Food in the United States, 1820s-1890[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	641.30973/09034
書名/作者:	Food in the United States, 1820s-1890/ Susan Williams.
作者:	Williams, Susan.
出版者:	Westport, Conn. : : Greenwood Press,, 2006.
面頁冊數:	xv, 240 p. : : ill. ;; 25 cm.
標題:	Food - History - 19th century.
標題:	Food habits - History - 19th century. - United States
標題:	Cookery, American - History - 19th century.
標題:	Diet - history - United States.
標題:	Cookery - history - United States.
標題:	Food Habits - United States.
標題:	History, 19th Century - United States.
ISBN:	0313027633 (e-Book)
ISBN:	9780313027635 (e-Book)
ISBN:	0313332452 (alk. paper)
ISBN:	9780313332456 (alk. paper)
書目註:	Includes bibliographical references (p. [221]-228) and index.
內容註:	Introduction -- Foodstuffs -- Food preparation and cookery -- Regional foodways in Victorian America -- Eating habits -- Concepts of diet and nutrition.
摘要、提要註:	This volume is indispensable for understanding this period in American history and the consumer culture today, through its survey of inventions and new technology, the beginnings of classic American food brands, regional foodways, and diet fads. Annotation. The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being, as did Quaker Oats and other icons of American food. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today.
電子資源:	An electronic book in the ABC-CLIO eBooks Online database, accessible through the World Wide Web; click for information.

Food in the United States, 1820s-1890[electronic resource] /
Williams, Susan.

Food in the United States, 1820s-1890[electronic resource] /Susan Williams. - Westport, Conn. :Greenwood Press,2006. - xv, 240 p. :ill. ;25 cm. - Food in American history,1552-8200.

Includes bibliographical references (p. [221]-228) and index.

Introduction -- Foodstuffs -- Food preparation and cookery -- Regional foodways in Victorian America -- Eating habits -- Concepts of diet and nutrition.

This volume is indispensable for understanding this period in American history and the consumer culture today, through its survey of inventions and new technology, the beginnings of classic American food brands, regional foodways, and diet fads. Annotation. The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being, as did Quaker Oats and other icons of American food. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today.

ISBN: 0313027633 (e-Book)

LCCN: 2006015156Subjects--Topical Terms:

407373
Food
--History--19th century.

LC Class. No.: TX355 / .W55 2006

Dewey Class. No.: 641.30973/09034

Food in the United States, 1820s-1890[electronic resource] /
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