How America Eats


How America Eats
Author: Jennifer Jensen Wallach
Publisher: Rowman & Littlefield
ISBN: 1442208740
Size: 40.96 MB
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How America Eats

eBook File: How-america-eats.PDF Book by Jennifer Jensen Wallach, How America Eats Books available in PDF, EPUB, Mobi Format. Download How America Eats books, How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America s identity, and have helped define what it means to be American."


How America Eats
Language: en
Pages: 241
Authors: Jennifer Jensen Wallach
Categories: History
Type: BOOK - Published: 2013 - Publisher: Rowman & Littlefield
How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America s identity, and have helped define what it means to be American."
How America Eats
Language: en
Pages: 495
Authors: Clementine Paddleford
Categories: Cookery, American
Type: BOOK - Published: 1960 - Publisher:
Books about How America Eats
How America Eats
Language: en
Pages: 14
Authors: Sarah Glazer
Categories: Diet
Type: BOOK - Published: 1988 - Publisher:
Books about How America Eats
Book Review: How America Eats: A Social History of U.S. Food and Culture and White Bread: A Social History of the Store-bought Loaf
Language: en
Pages:
Authors: Sarah Glazer
Categories: Diet
Type: BOOK - Published: 2014 - Publisher:
Books about Book Review: How America Eats: A Social History of U.S. Food and Culture and White Bread: A Social History of the Store-bought Loaf
Getting What We Need Ourselves
Language: en
Pages: 272
Authors: Jennifer Jensen Wallach, author of How America Eats: A Social History of US Food and Culture
Categories: History
Type: BOOK - Published: 2019-06-01 - Publisher: Rowman & Littlefield
This multi-generational story begins before the transatlantic slave trade in West Africa and ends with a discussion of contemporary African American vegans. Demonstrating that food has been both a tool of empowerment and a weapon of white supremacy, this study documents the symbolic power of food alongside an ongoing struggle for food access.
America Eats Out
Language: en
Pages: 285
Authors: John F. Mariani
Categories: History
Type: BOOK - Published: 1991 - Publisher: William Morrow & Company
Traces the restaurant business from stagecoach stops to the present and discusses how it has been influenced by changes in travel
Paradox of Plenty
Language: en
Pages: 337
Authors: Harvey A. Levenstein
Categories: Diet
Type: BOOK - Published: 1994 - Publisher: Oxford University Press, USA
America has always been blessed with an abundance of food, but when it comes to the national diet, it is a land of stark contrast and paradox. In the early months of the Depression, for instance, there were 82 breadlines in New York City alone, and food riots broke out in such places as Henryetta, Oklahoma, and England, Arkansas. Yet at the same time, among those who were better-off, absurd weight-loss diets were the rage - the Pineapple-and-Lamb-Chop Diet, the "Mayo Diet" of raw tomatoes and hard-boiled eggs, and even a Coffee-and-Donuts Diet. Why do Americans eat what they eat? And why, in a land of plenty, do so many eat so poorly? In Paradox of Plenty, Harvey Levenstein offers a sweeping social history of food and eating in America, exploring the economic, political, and cultural factors that have shaped the American diet from 1930 to the present. Levenstein begins with the Great Depression, describing the breadlines and the slim-down diets, the era's great communal eating fests - the picnics, barbecues, fish fries, and burgoo feasts - and the wave of "vitamania" which swept the nation before World War II, breeding fears that the national diet was deficient in the
Change Comes to Dinner
Language: en
Pages: 288
Authors: Katherine Gustafson
Categories: Social Science
Type: BOOK - Published: 2012-05-08 - Publisher: St. Martin's Griffin
A fascinating exploration of America's food innovators, that gives us hopeful alternatives to the industrial food system described in works like Michael Pollan's bestselling Omnivore's Dilemma Change Comes to Dinner takes readers into the farms, markets, organizations, businesses and institutions across America that are pushing for a more sustainable food system in America. Gustafson introduces food visionaries like Mark Lilly, who turned a school bus into a locally-sourced grocery store in Richmond, Virginia; Gayla Brockman, who organized a program to double the value of food stamps used at Kansas City, Missouri, farmers' markets; Myles Lewis and Josh Hottenstein, who started a business growing vegetables in shipping containers using little water and no soil; and Tony Geraci, who claimed unused land to create the Great Kids Farm, where Baltimore City public school students learn how to grow food and help Geraci decide what to order from local farmers for breakfast and lunch at the city schools. Change Comes to Dinner is a smart and engaging look into America's food revolution.
The Great American Cookbook
Language: en
Pages: 848
Authors: Clementine Paddleford
Categories: Cooking
Type: BOOK - Published: 2011-10-11 - Publisher: Rizzoli Publications
The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.
Die Bulletproof-Diät
Language: de
Pages: 304
Authors: Dave Asprey
Categories: Health & Fitness
Type: BOOK - Published: 2015-05-11 - Publisher: Riva Verlag
Mit Mitte 20 war Dave Asprey ein erfolgreicher Unternehmer im Silicon Valley und Multimillionär. Doch er wog auch 140 Kilo, und das obwohl er der Empfehlung seiner Ärzte folgte, an sechs Tagen pro Woche nur 1800 Kalorien zu essen und 90 Minuten zu trainieren. Als sein Übergewicht ihm zunehmend die Sinne zu vernebeln begann und Heißhungerattacken ihm Energie und Willenskraft raubten, fing Asprey an, die Technologien, mit denen er reich geworden war, selbst zu nutzen, um seine eigene Biologie zu "hacken". Er investierte 15 Jahre und 300?000 Dollar in alle erdenklichen Testverfahren und Selbstversuche, vom EEG bis zu einem Aufenthalt in einem tibetischen Kloster, um herauszufinden, wie er seinem Körper und Geist ein maximales Upgrade verschaffen konnte. Bulletproof – auf Deutsch "kugelsicher" oder "unverwundbar" – nennt er den Status, in dem man konstante Höchstleistung bringen kann, ohne auszubrennen oder krank zu werden. Asprey gelang es, seinen IQ um mehr als 20 Punkte zu erhöhen, sein biologisches Alter zu senken und ohne Kalorienzählen oder Sport 50 Kilo abzunehmen. Seine vielfältigen Erkenntnisse versammelt er in diesem Buch. Die Bulletproof-Diät hemmt entzündliche Prozesse im Körper, sorgt für schnellen, hungerfreien Gewichtsverlust und höchste Leistungsfähigkeit. Anstelle eines Frühstücks gibt es den berühmten Bulletproof-Kaffee mit Kokosöl