Food In The United States, 1820s-1890

Hardcover | August 1, 2006

bySusan Williams

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The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The volume is targeted toward high school students on up to the general public who want to complement U.S. history cultural studies or better understand the fascinating groundwork for the modern kitchen, cook, and food industry. Abundant insight into the daily life of women is given. Period illustrations and recipes and a chronology round out the text.

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The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being. This volume descr...

Format:HardcoverDimensions:240 pages, 9.36 × 6.36 × 0.98 inPublished:August 1, 2006Publisher:Greenwood PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0313332452

ISBN - 13:9780313332456

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"Williams illustrates the impact that technological changes and inventions have had on the American home cook from 1820 to 1890. From apple peelers to the advent of the stove industry and the transport of foodstuffs on rail lines, American food preparation, service, and consumption was transformed. This book, part of the "Food in American History" series, will benefit high school students and general readers looking for a simply written overview and comprehensive introduction to the subject. The selected bibliography provides directions for further reading, and one can consult the index for specific foodstuffs or cooking devices....[t]his work's concentration on the broad areas of foodstuffs, preparation, regional foods, eating habits, and dietary and nutritional concepts makes it a well-focused look at the subject. Libraries with similar books would do well to add it if they could benefit from a title that could be used by YAs. Recommended for medium and larger public libraries."-Library Journal