Food and Drink in American History

A "Full Course" Encyclopedia [3 volumes]

Andrew F. Smith (Autor)

Media-Kombination

2013
ABC-CLIO
978-1-61069-232-8 (ISBN)

Artikel merken

This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.

The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set.

The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.

Andrew F. Smith has taught the history of American food and drink at the New School University in New York, NY, for the past 18 years.

VOLUME 1
Alphabetic List of Entries,
Guide to Related Topics,
Preface,
Chronology,
Food and Drink in American History, [A–L],
Index,
VOLUME 2
Alphabetic List of Entries,
Guide to Related Topics,
Food and Drink in American History, [M–Z],
Index,
VOLUME 3
List of Primary Sources,
Introduction,
Documents, 1539–2010,
Glossary,
Appendices,
A. Food History Organizations and Associations,
B. Important Culinary History Listservs and Websites,
C. Food Newsletters, Periodicals, Journals, and Magazines,
D. Libraries with Large Culinary or Agriculture-Related Collections,
E. Food-Related Museums,
F. Universities with Food Studies Programs,
Selected Bibliography,
About the Author and Contributors,
Index,

Erscheint lt. Verlag	28.10.2013
Zusatzinfo	192 bw illus
Sprache	englisch
Gewicht	4508 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte
	Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte
	Sozialwissenschaften ► Soziologie
ISBN-10	1-61069-232-2 / 1610692322
ISBN-13	978-1-61069-232-8 / 9781610692328
Zustand	Neuware