Food and Eating in America (eBook)
John Wiley & Sons (Verlag)
978-1-118-93641-2 (ISBN)
Guides students through a rich menu of American history through food and eating
This book features a wide and diverse range of primary sources covering the cultivation, preparation, marketing, and consumption of food from the time before Europeans arrived in North America to the present-day United States. It is organized around what the authors label the 'Four P's'-production, politics, price, and preference-in order to show readers that food represents something more than nutrition and the daily meals that keep us alive. The documents in this book demonstrate that food we eat is a 'highly condensed social fact' that both reflects and is shaped by politics, economics, culture, religion, region, race, class, and gender.
Food and Eating in America covers more than 500 years of American food and eating history with sections on: An Appetizer: What Food and Eating Tell Us About America; Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America; Fields and Foods in the Nineteenth Century; Feeding a Modern World: Revolutions in Farming, Food, and Famine; and Counterculture Cuisines and Culinary Tourism.
- Presents primary sources from a wide variety of perspectives-Native Americans, explorers, public officials, generals, soldiers, slaves, slaveholders, clergy, businessmen, workers, immigrants, activists, African Americans, Hispanics, Asian Americans, artists, writers, investigative reporters, judges, the owners of food trucks, and prison inmates
- Illustrates the importance of eating and food through speeches, letters, diaries, memoirs, newspaper and magazine articles, illustrations, photographs, song lyrics, advertisements, legislative statutes, court rulings, interviews, manifestoes, government reports, and recipes
- Offers a new way of exploring how people lived in the past by looking closely and imaginatively at food
Food and Eating in America: A Documentary Reader is an ideal book for students of United States history, food, and the social sciences. It will also appeal to foodies and those with a curiosity for documentary-style books of all kinds.
Guides students through a rich menu of American history through food and eating This book features a wide and diverse range of primary sources covering the cultivation, preparation, marketing, and consumption of food from the time before Europeans arrived in North America to the present-day United States. It is organized around what the authors label the Four P s production, politics, price, and preference in order to show readers that food represents something more than nutrition and the daily meals that keep us alive. The documents in this book demonstrate that food we eat is a highly condensed social fact that both reflects and is shaped by politics, economics, culture, religion, region, race, class, and gender. Food and Eating in America covers more than 500 years of American food and eating history with sections on: An Appetizer: What Food and Eating Tell Us About America; Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America; Fields and Foods in the Nineteenth Century; Feeding a Modern World: Revolutions in Farming, Food, and Famine; and Counterculture Cuisines and Culinary Tourism. Presents primary sources from a wide variety of perspectives Native Americans, explorers, public officials, generals, soldiers, slaves, slaveholders, clergy, businessmen, workers, immigrants, activists, African Americans, Hispanics, Asian Americans, artists, writers, investigative reporters, judges, the owners of food trucks, and prison inmates Illustrates the importance of eating and food through speeches, letters, diaries, memoirs, newspaper and magazine articles, illustrations, photographs, song lyrics, advertisements, legislative statutes, court rulings, interviews, manifestoes, government reports, and recipes Offers a new way of exploring how people lived in the past by looking closely and imaginatively at food Food and Eating in America: A Documentary Reader is an ideal book for students of United States history, food, and the social sciences. It will also appeal to foodies and those with a curiosity for documentary-style books of all kinds.
| Erscheint lt. Verlag | 26.2.2018 |
|---|---|
| Reihe/Serie | Uncovering the Past: Documentary Readers in American History |
| Uncovering the Past: Documentary Readers in American History | Uncovering the Past: Documentary Readers in American History |
| Sprache | englisch |
| Themenwelt | Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Sozialwissenschaften | |
| Schlagworte | a history of eating • America foods • american food • American food culture • American History • American perspectives • American perspectives on food • American Social & Cultural History • documentaries • documentary on food • early American food • early American fool • eating in America • fields and foods in the nineteenth century • food and American society • food and class • food and economics • Food and history • Food and Race • Food and Religion • Food and Society • Food culture • food in America • food in early America • Food Studies • Food Writing & Reference • Geschichte • History • Hospitality • Hotelgewerbe, Gastronomie u. Touristik • Lebensmittel-Literatur u. -Nachschlagewerke • <p>food history • modern food • Regional American History • Regionalgeschichte Amerikas • revolutions in farming</p> • Sozial- u. Kulturgeschichte Amerikas • the foods we eat • USA /Geschichte • what food and eating tells us about America • Wirtschaft |
| ISBN-10 | 1-118-93641-8 / 1118936418 |
| ISBN-13 | 978-1-118-93641-2 / 9781118936412 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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