Food in the United States, 1820s-1890 / Susan Williams.
Williams, Susan.
2006
TX355 .W55 2006 (Mapit)
Available at General Collection

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Title Food in the United States, 1820s-1890 / Susan Williams.
Author Williams, Susan.
ISBN 0313332452 (alk. paper)
9780313332456 (alk. paper)
Imprint Westport, Conn. : Greenwood Press, 2006.
Language English
Description xv, 240 p. : ill. ; 25 cm.
Call Number TX355 .W55 2006
Dewey Decimal Classification 641.30973/09034
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. 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.
Bibliography, etc. Note Includes bibliographical references (p. [221]-228) and index.
Series Food in American history, 1552-8200
Linked Resources Table of contents
Record Appears in On-Campus Resources > Books
All Resources
Introduction
Foodstuffs
Food preparation and cookery
Regional foodways in Victorian America
Eating habits
Concepts of diet and nutrition.

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