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Eating in America : a history

Author: Waverley Root; Richard De Rochemont
Publisher: New York : Morrow, 1976.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
The story of American eating begins and ends with the fact that American food, by most of the world's standards, is not very good. This is a rather sad note considering the "land of plenty" the first American settlers found, and even sadder considering that with the vast knowledge of food we possess, we have still managed to create things such as the TV dinner and "Finger Lickin' Good" chicken. Nevertheless,  Read more...
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Waverley Root; Richard De Rochemont
ISBN: 0688030963 9780688030964
OCLC Number: 2238229
Description: 512 pages ; 26 cm
Contents: Independence refused --
The seafarers --
The not-so-poor Indian --
Indian farming --
Indian cooking --
Behold the white man cometh --
A land of plenty --
New world, new foods --
Game --
The food of the colonies --
The American revolution --
Between two wars --
As others see us --
The dangers of eating --
What do the cookbooks say? --
Refrigeration --
Transportation --
The birth of food processing --
Harbingers of health --
Westward the course of empire --
Lands of fable --
War and food --
Beef and buffalo --
Toward the machine age --
The United States fills up --
The tepid melting pot --
American restaurants --
Drinking in America --
The great American sweet tooth --
Where we are now --
Where do we go from here?
Responsibility: Waverley Root & Richard de Rochemont.

Abstract:

The story of American eating begins and ends with the fact that American food, by most of the world's standards, is not very good. This is a rather sad note considering the "land of plenty" the first American settlers found, and even sadder considering that with the vast knowledge of food we possess, we have still managed to create things such as the TV dinner and "Finger Lickin' Good" chicken. Nevertheless, America's eating habits, the philosophy behind these habits, and much of the food itself are deliciously fascinating. The authors, in a style that is rich, tasty, and ironic, chronicle the history of American food and eating customs from the time of the earliest explorers to the present.

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