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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/38030215 Title: No foreign food : the American diet in time and place Author: Richard Pillsbury Publisher: Boulder, Colo. : Westview Press, 1998. ISBN/ISSN: 0813327385 9780813327389 0813327393 9780813327396 OCLC:38030215

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No foreign food : the American diet in time and place

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No foreign food : the American diet in time and place

Author:	Richard Pillsbury
Publisher:	Boulder, Colo. : Westview Press, 1998.
Series:	Geographies of the imagination.
Edition/Format:	Book : EnglishView all editions and formats
Summary:	"Explores the evolution and transformation of the American diet from colonial times to the present." Includes the introduction of exotic foods into an originally bland diet, the disappearance of early staples from the average modern diet, the influence of grocery stores and restaurants on modern diet, and more.
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Document Type:	Book
All Authors / Contributors:	Richard Pillsbury Find more information about:
ISBN:	0813327385 9780813327389 0813327393 9780813327396
OCLC Number:	38030215
Description:	x, 262 p. : ill., maps ; 24 cm.
Contents:	1. Concept: on what we eat and what we don't : Americans and nutrition ; Some factors in food choices ; Body and soul food ; Some final thoughts -- 2. Content: a traditional American diet : The staple ingredients ; Seasonal diets ; The structure of American meals ; The evolution of American regional cuisines ; Final thoughts -- 3. Stocking the pantry: technology and the food supply : Urban growth and commercial food production ; Techology and the food supply ; Consolidation and concentration of the food industry ; The new pantry: last thoughts -- 4. Too busy to cook: the coming of prepared foods : The breakfast derby ; From soup to ... ; The evolution of a prepared-food conglomerate ; The institutional and restaurant food supply -- 5. Marketing to the masses : The retail system ; Advertising ; Distributors, grocers, and the American diet -- 6. Cooking by the book : Early American cookbooks ; Changes with the Industrial Revolution ; The modern cookbook ; Cookbooks and the changing American diet -- 7. Imported tastes: immigration and the American diet : A short immigration history ; The early Industrial Revolution: western and northern European emigration ; The late Industrial Revolution: eastern and southern European emigration ; Some final thoughts -- 8. Eating on the town: restaurants and the diet : Body food, soul food ; The historical evolution of the American restaurant -- 9. A contemporary American diet : The context ; The content ; A few final thoughts -- 10. Cuisine regions: concept and content : Concept: a regional model ; Content: contemporary diet regions ; A few final words -- 11. Continuity and transformation: last thoughts.
Series Title:	Geographies of the imagination.
Responsibility:	Richard Pillsbury.
More information:	Contributor biographical information Publisher description

Abstract:

"Explores the evolution and transformation of the American diet from colonial times to the present." Includes the introduction of exotic foods into an originally bland diet, the disappearance of early staples from the average modern diet, the influence of grocery stores and restaurants on modern diet, and more.

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