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Taste of the nation : the New Deal search for America's food /
Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Urbana :
University of Illinois Press,
[2016]
|
| Colección: | Studies in sensory history.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Bégin, Camille, |d 1984- |e author. | |
| 245 | 1 | 0 | |a Taste of the nation : |b the New Deal search for America's food / |c Camille Bégin. |
| 264 | 1 | |a Urbana : |b University of Illinois Press, |c [2016] | |
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| 490 | 1 | |a Studies in sensory history | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction : sensing food in the New Deal era -- America eats : the making of a sensory archive -- Romance of the homemade -- Tasting place, sensing race -- An American culinary heritage? Mexican food in the Southwest -- A "well-filled melting pot" -- Conclusion : how taste is made. | |
| 588 | 0 | |a Print version record and CIP data provided by publisher. | |
| 520 | |a Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP's vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American." | ||
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| 650 | 0 | |a Food |z United States |x History |y 20th century. | |
| 650 | 0 | |a Diet |z United States |x History |y 20th century. | |
| 650 | 0 | |a Food writing |z United States |x History |y 20th century. | |
| 650 | 0 | |a Food habits |z United States |x History |y 20th century. | |
| 651 | 0 | |a United States |x Social life and customs |y 1918-1945. | |
| 650 | 6 | |a Aliments |z États-Unis |x Histoire |y 20e siècle. | |
| 650 | 6 | |a Alimentation |z États-Unis |x Histoire |y 20e siècle. | |
| 650 | 6 | |a Cuisine |x Art d'écrire |z États-Unis |x Histoire |y 20e siècle. | |
| 650 | 6 | |a Habitudes alimentaires |z États-Unis |x Histoire |y 20e siècle. | |
| 651 | 6 | |a États-Unis |x Mœurs et coutumes |y 1918-1945. | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a SOCIAL SCIENCE |x Agriculture & Food. |2 bisacsh | |
| 650 | 7 | |a Diet |2 fast | |
| 650 | 7 | |a Food |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 650 | 7 | |a Food writing |2 fast | |
| 650 | 7 | |a Manners and customs |2 fast | |
| 651 | 7 | |a United States |2 fast | |
| 650 | 7 | |a Essgewohnheit |2 gnd | |
| 648 | 7 | |a 1900-1999 |2 fast | |
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| 830 | 0 | |a Studies in sensory history. | |
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