No Foreign Food

The American Diet In Time And Place

Richard Pillsbury (Autor)

Buch | Hardcover

276 Seiten

2019
Routledge (Verlag)
978-0-367-31703-4 (ISBN)

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This book explores the evolution and transformation of the American diet from colonial times to the present. It explains how and why did our bland colonial diet evolve into today's restless melange of exotic foods and how has the restaurant shaped our daily menus.

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 mnge 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 hun

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

Erscheinungsdatum	02.09.2019
Verlagsort	London
Sprache	englisch
Maße	152 x 229 mm
Gewicht	453 g
Themenwelt	Sozialwissenschaften ► Soziologie
ISBN-10	0-367-31703-6 / 0367317036
ISBN-13	978-0-367-31703-4 / 9780367317034
Zustand	Neuware