| Food in the American Gilded Age Contributor(s): Veit, Helen Zoe (Editor) |
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ISBN: 1611862353 ISBN-13: 9781611862355 Publisher: Michigan State University Press OUR PRICE: $24.26 Product Type: Hardcover Published: May 2017 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - American - General - History | United States - 19th Century - Cooking | History |
| Dewey: 641.597 |
| LCCN: 2016027764 |
| Series: American Food in History |
| Physical Information: 0.9" H x 8.2" W x 8.1" (2.05 lbs) 344 pages |
| Themes: - Chronological Period - 19th Century |
| Descriptions, Reviews, Etc. |
| Publisher Description: Food was incredibly diverse in post-Civil War America. It was an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class. In this book, excerpts from a wide range of Gilded Age sources--from period cookbooks to advice manuals to dietary studies--reveal how jarringly eating and cooking differed between classes and regions at a time when technology and industrialization were transforming what and how people ate. Most of all, they show how strongly the fabled glitz of wealthy Americans in the Gilded Age contrasted with the lives of most Americans. Featuring a variety of sources as well as accessible essays putting those sources into context, this book provides a remarkable portrait of food in a singular era in American history, giving a glimpse into the kinds of meals eaten everywhere from high society banquets to the meanest tenements and sharecropping cabins. |
Contributor Bio(s): Veit, Helen Zoe: - Helen Zoe Veit is Associate Professor of History at Michigan State University. She specializes in American history in the nineteenth and twentieth centuries, focusing on the history of food and nutrition. She is the author of Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century, and general editor of the American Food in History Series. |