Taste of the nation : the New Deal search for America's food /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Bégin, Camille, 1984- (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Urbana : University of Illinois Press, [2016]
Colección:Studies in sensory history.
Temas:
1900-1999
Food > United States > History > 20th century.
Diet > United States > History > 20th century.
Food writing > United States > History > 20th century.
Food habits > United States > History > 20th century.
Aliments > États-Unis > Histoire > 20e siècle.
Alimentation > États-Unis > Histoire > 20e siècle.
Cuisine > Art d'écrire > États-Unis > Histoire > 20e siècle.
Habitudes alimentaires > États-Unis > Histoire > 20e siècle.
COOKING > General.
SOCIAL SCIENCE > Agriculture & Food.
Diet.
Food.
Food habits.
Food writing.
Manners and customs.
Essgewohnheit
United States > Social life and customs > 1918-1945.
États-Unis > Mœurs et coutumes > 1918-1945.
United States.
Electronic books.
History.
Acceso en línea:Texto completo

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