Food in the American Gilded Age

Buch | Hardcover

344 Seiten

2017
Michigan State University Press (Verlag)
978-1-61186-235-5 (ISBN)

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Food was incredibly diverse in post–Civil War America. It was an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class. In this book, excerpts from a wide range of Gilded Age sources—from period cookbooks to advice manuals to dietary studies—reveal how jarringly eating and cooking differed between classes and regions at a time when technology and industrialization were transforming what and how people ate. Most of all, they show how strongly the fabled glitz of wealthy Americans in the Gilded Age contrasted with the lives of most Americans. Featuring a variety of sources as well as accessible essays putting those sources into context, this book provides a remarkable portrait of food in a singular era in American history, giving a glimpse into the kinds of meals eaten everywhere from high society banquets to the meanest tenements and sharecropping cabins.

Helen Zoe Veit is Associate Professor of History at Michigan State University. She specializes in American history in the nineteenth and twentieth centuries, focusing on the history of food and nutrition. She is the author of Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century, and general editor of the American Food in History Series.

Contents Acknowledgments A Matter of Class: Food in the United States, 1870–1900, by Katherine Leonard Turner Seeing the Gilded Age through Its Recipes Mrs. Mary F. Henderson, Practical Cooking and Dinner Giving, 1877 Selected Advice on Table Manners, 1872–1903 Massachusetts Recipe Manuscript, 1870s and 1880s Mrs. Peter A. White, The Kentucky Housewife: A Collection of Recipes for Cooking, 1885 Christine Terhune Herrick, What to Eat, How to Serve It, 1891 Dietary Studies from Alabama, New York, Chicago, Virginia, and New Mexico, 1895–1897 Gilded Age Banquet Menus, 1880–1899 Fannie Merritt Farmer, The Boston Cooking-School Cook Book, 1896 Notes Glossary of Nineteenth-Century Cooking Terms Index

Erscheinungsdatum	20.04.2017
Reihe/Serie	American Food in History
Zusatzinfo	65 b/w images
Verlagsort	East Lansing, MI
Sprache	englisch
Maße	203 x 203 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Geschichte ► Allgemeine Geschichte ► Neuzeit (bis 1918)
	Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte
ISBN-10	1-61186-235-3 / 1611862353
ISBN-13	978-1-61186-235-5 / 9781611862355
Zustand	Neuware