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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/68694113 Title: Food in the United States, 1820s-1890 Author: Susan Williams Publisher: Westport, Conn. : Greenwood Press, 2006. ISBN/ISSN: 0313332452 9780313332456 OCLC:68694113

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Food in the United States, 1820s-1890

Author:	Susan Williams
Publisher:	Westport, Conn. : Greenwood Press, 2006.
Series:	Food in American history
Edition/Format:	Book : EnglishView all editions and formats
Summary:	This volume is indispensable for understanding this period in American history and the consumer culture today, through its survey of inventions and new technology, the beginnings of classic American food brands, regional foodways, and diet fads. Annotation. The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Read more...
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Details

Material Type:	Internet resource
Document Type:	Book, Internet Resource
All Authors / Contributors:	Susan Williams Find more information about:
ISBN:	0313332452 9780313332456
OCLC Number:	68694113
Description:	xv, 240 p. : ill. ; 25 cm.
Contents:	Introduction -- Foodstuffs -- Food preparation and cookery -- Regional foodways in Victorian America -- Eating habits -- Concepts of diet and nutrition.
Series Title:	Food in American history
Responsibility:	Susan Williams.
More information:	Table of contents

Abstract:

This volume is indispensable for understanding this period in American history and the consumer culture today, through its survey of inventions and new technology, the beginnings of classic American food brands, regional foodways, and diet fads. Annotation. The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being, as did Quaker Oats and other icons of American food. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today.

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