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How America Eats

How America Eats PDF

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Author: Jennifer Jensen Wallach
Publisher: Rowman & Littlefield
ISBN: 1442208740
Size: 37.52 MB
Format: PDF, Kindle
Category : History
Languages : un
Pages : 241
View: 7372


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."

How America Eats

How America Eats PDF

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Author: Clementine Paddleford
Publisher:
ISBN:
Size: 56.58 MB
Format: PDF
Category : Cookery, American
Languages : un
Pages : 495
View: 5785



How America Eats Best Recipes Of 1949

How America eats  Best recipes of 1949 PDF

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Author: Clementine Paddleford
Publisher:
ISBN:
Size: 13.84 MB
Format: PDF, ePub, Mobi
Category : Cooking, American
Languages : un
Pages : 20
View: 5898



How America Eats

How America Eats PDF

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Author: Sarah Glazer
Publisher:
ISBN:
Size: 71.24 MB
Format: PDF, ePub
Category : Diet
Languages : un
Pages : 14
View: 7647



How America Eats

How America Eats PDF

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Author: Robert Stent
Publisher:
ISBN:
Size: 73.59 MB
Format: PDF, Docs
Category : Restaurants
Languages : un
Pages : 44
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America Eats

America Eats  PDF

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Author: Pat Willard
Publisher: Bloomsbury Publishing USA
ISBN: 9781608196661
Size: 66.74 MB
Format: PDF, ePub, Mobi
Category : History
Languages : en
Pages : 320
View: 4032


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 document the roots of our diverse culinary cuisine. America Eats!, as the project was entitled, was never published. With the unpublished WPA manuscript as her guide, Willard visits the sites of American foods past glory to explore whether American traditional cuisine is still as healthy and vibrant today as it was then.

Getting What We Need Ourselves

Getting What We Need Ourselves PDF

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Author: Jennifer Jensen Wallach, author of How America Eats: A Social History of US Food and Culture
Publisher: Rowman & Littlefield
ISBN: 1538125250
Size: 27.73 MB
Format: PDF, ePub, Docs
Category : History
Languages : un
Pages : 272
View: 5435


This multi-generational story begins before the transatlantic slave trade in West Africa and ends with a discussion of contemporary African American vegans. Demonstrating that food has been both a tool of empowerment and a weapon of white supremacy, this study documents the symbolic power of food alongside an ongoing struggle for food access.

Interpreting Food At Museums And Historic Sites

Interpreting Food at Museums and Historic Sites PDF

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Author: Michelle Moon
Publisher: Rowman & Littlefield
ISBN: 1442257229
Size: 47.91 MB
Format: PDF
Category : Business & Economics
Languages : en
Pages : 220
View: 4505


Food is such a friendly topic that it’s often thought of as a “hook” for engaging visitors – a familiar way into other topics, or a sensory element to round out a living history interpretation. But it’s more than just a hook – it’s a topic all its own, with its own history and its own uncertain future, deserving of a central place in historic interpretation. With audiences more interested in food than ever before, and new research in food studies bringing interdisciplinary approaches to this complicated but compelling subject, museums and historic sites have an opportunity to draw new audiences and infuse new meaning into their food presentations. You’ll find: A comprehensive, thematic framework of key concepts that will help you contextualize food history interpretations; A concise, evaluative review of the historiography of food interpretation; Case studies featuring the expression of these themes in the real world of museum interpretation; and Best practices for interpreting food. Interpreting Food offers a framework for understanding the big ideas in food history, suggesting best practices for linking objects, exhibits and demonstrations with the larger story of change in food production and consumption over the past two centuries – a story in which your visitors can see themselves, and explore their own relationships to food. This book can help you develop food interpretation with depth and significance, making relevant connections to contemporary issues and visitor interests.

Hometown Appetites

Hometown Appetites PDF

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Author: Kelly Alexander
Publisher: Penguin
ISBN: 1440632324
Size: 14.32 MB
Format: PDF, ePub, Docs
Category : Biography & Autobiography
Languages : un
Pages : 352
View: 213


A rollicking biography of a pioneering American woman and one of our greatest culinary figures In Hometown Appetites, Kelly Alexander and Cynthia Harris come together to revive the legacy of the most important food writer you have never heard of. Clementine Paddleford was a Kansas farm girl who grew up to chronicle America's culinary habits. Her weekly readership at the New York Herald Tribune topped 12 million during the 1950s and 1960s and she earned a salary of $250,000. Yet twenty years after "America's best-known food editor" passed away, she had been forgotten--until now. Before Paddleford, newspaper food sections were dull primers on home economy. But she changed all of that, composing her own brand of sassy, unerringly authoritative prose designed to celebrate regional home cooking. This book restores Paddleford's name where it belongs: in the pantheon alongside greats like James Beard and Julia Child.

American Cuisine And How It Got This Way

American Cuisine  And How It Got This Way PDF

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Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631494635
Size: 52.34 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : en
Pages : 528
View: 6319


With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.

The Underground Culinary Tour

The Underground Culinary Tour PDF

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Author: Damian Mogavero
Publisher: Crown Business
ISBN: 1101903317
Size: 36.33 MB
Format: PDF, Mobi
Category : Business & Economics
Languages : un
Pages : 336
View: 4529


The Underground Culinary Tour is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data. Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others. Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before. Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.

Change Comes To Dinner

Change Comes to Dinner PDF

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Author: Katherine Gustafson
Publisher: St. Martin's Griffin
ISBN: 1466802413
Size: 54.40 MB
Format: PDF, ePub
Category : Social Science
Languages : un
Pages : 288
View: 6862


A fascinating exploration of America's food innovators, that gives us hopeful alternatives to the industrial food system described in works like Michael Pollan's bestselling Omnivore's Dilemma Change Comes to Dinner takes readers into the farms, markets, organizations, businesses and institutions across America that are pushing for a more sustainable food system in America. Gustafson introduces food visionaries like Mark Lilly, who turned a school bus into a locally-sourced grocery store in Richmond, Virginia; Gayla Brockman, who organized a program to double the value of food stamps used at Kansas City, Missouri, farmers' markets; Myles Lewis and Josh Hottenstein, who started a business growing vegetables in shipping containers using little water and no soil; and Tony Geraci, who claimed unused land to create the Great Kids Farm, where Baltimore City public school students learn how to grow food and help Geraci decide what to order from local farmers for breakfast and lunch at the city schools. Change Comes to Dinner is a smart and engaging look into America's food revolution.

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