NASA began spaceflights with the idea that astronaut food had to be limited because of fear that weightlessness would cause crumbs and other food fragments to fill the air. That’s […]
Tag: 20th century
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920
by Andrew P. Haley From the publisher: In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the […]
Revolution at the Table: The Transformation of the American Diet
by Harvey Levenstein From the publisher: In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930. […]
Paradox of Plenty: A Social History of Eating in Modern America
by Harvey Levenstein From the publisher: In this sweeping history of food and eating in modern America, Harvey Levenstein explores the social, economic, and political factors that have shaped the […]
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century
by Helen Zoe Veit From the publisher: American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were […]
Politics of the Pantry: Housewives, Food, and Consumer Protest in Twentieth-Century America
by Emily E. LB. Twarog From the publisher: The history of women’s political involvement has focused heavily on electoral politics, but throughout the twentieth century women engaged in grassroots activism when […]
Food Power: The Rise and Fall of the Postwar American Food System
by Bryan L. McDonald From the publisher: There is a widespread assumption that the American food system after World War II was transformed-toward an increasingly industrialized production of crops, more processed […]
Food in the United States, 1890-1945
by Megan J. Elias From the publisher: No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to […]
Potlikker Papers: A Food History of the Modern South
by John T. Edge From the publisher: A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades. Like […]
Food of a Younger Land: A portrait of American food from the lost WPA files
by Mark Kurlansky From the publisher: A portrait of American food–before the national highway system, before chain restaurants, and before frozen food, when the nation’s food was seasonal, regional, and traditional–from […]