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
Autor principal: Begin, Camille, 1984- (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Urbana : University of Illinois Press, [2016]
Colección:Book collections on Project MUSE.
Temas:
Essgewohnheit
Manners and customs.
Food writing.
Food habits.
Food.
Diet.
SOCIAL SCIENCE > Agriculture & Food.
COOKING > General.
1900 - 1999.
Habitudes alimentaires > États-Unis > Histoire > 20e siecle.
Cuisine > Art d'ecrire > États-Unis > Histoire > 20e siecle.
Alimentation > États-Unis > Histoire > 20e siecle.
Aliments > États-Unis > Histoire > 20e siecle.
Food habits > United States > History > 20th century.
Food writing > United States > History > 20th century.
Diet > United States > History > 20th century.
Food > United States > History > 20th century.
United States.
États-Unis > Moeurs et coutumes > 1918-1945.
United States > Social life and customs > 1918-1945.
History.
Electronic books.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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