No Foreign Food
The American Diet In Time And Place
Seiten
1998
Westview Press Inc (Verlag)
978-0-8133-2738-9 (ISBN)
Westview Press Inc (Verlag)
978-0-8133-2738-9 (ISBN)
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A study of the evolution and transformation of the American diet since colonial times. It addresses questions such as how and why the bland colonial diet evolved into today's melange of exotic foods, and why Hoppin Jack, lutefisk and scrapple - once important - are seldom eaten nowadays.
No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today's restless mlange of exotic foods? Why are Hoppin' Jon, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet. } No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today's restless mlange of exotic foods? Why are Hoppin' Jon, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet.Appropriately, Richard Pillsbury reviews the colonial American diet and its evolution from its Old World origins to the impact of the Industrial Revolution on food.
He emphasizes the roles of transportation development and technological change, the rise of great food companies, the changing role of the food distribution system, the impact of changing immigration patterns, and the ways that cookbooks reflect and shape our foodways.The book concludes with an examination of America's contemporary cuisine. Noting current trends at home and in restaurants, Pillsbury reflects on the changing character of the new American diet, the growing nationalization and declining regionalization of what and how we eat, and a future where there is no foreign food. }
No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today's restless mlange of exotic foods? Why are Hoppin' Jon, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet. } No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today's restless mlange of exotic foods? Why are Hoppin' Jon, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet.Appropriately, Richard Pillsbury reviews the colonial American diet and its evolution from its Old World origins to the impact of the Industrial Revolution on food.
He emphasizes the roles of transportation development and technological change, the rise of great food companies, the changing role of the food distribution system, the impact of changing immigration patterns, and the ways that cookbooks reflect and shape our foodways.The book concludes with an examination of America's contemporary cuisine. Noting current trends at home and in restaurants, Pillsbury reflects on the changing character of the new American diet, the growing nationalization and declining regionalization of what and how we eat, and a future where there is no foreign food. }
Richard Pillsbury is professor of geography at Georgia State University.
Concept and Content: An Introduction Concept: On What We Eat and What We Don't Content: A Traditional American Diet Stocking the Pantry: Technology and the Food Supply Too Busy to Cook: The Coming of Prepared Foods Marketing to the Masses Cooking by the Book Imported Tastes: Immigration and the American Diet Eating on the Town: Restaurants and the Diet A Contemporary American Diet Cuisine Regions: Concept and Content Continuity and Transformation: Last Thoughts
| Erscheint lt. Verlag | 26.2.1998 |
|---|---|
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Sozialwissenschaften ► Ethnologie | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 0-8133-2738-5 / 0813327385 |
| ISBN-13 | 978-0-8133-2738-9 / 9780813327389 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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