The life of Tillie Lewis exemplifies key moments in American food history from the rise of the canning industry to wartime rations to the craze for diet food. Her biography was consciously manipulated and fashioned through the years to make it a quintessential rags-to-riches story. Nonetheless, her accomplishments stand out, marking her as a brilliantly successful woman in an industry dominated by men.
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Research Article| May 01 2010
The Tomato Queen of San Joaquin
ken albala teaches food history at the University of the Pacific in Stockton, California. He has written and edited many books, including Eating Right in the Renaissance, Food in Early Modern Europe, The Banquet, and Beans: A History. He is coeditor of the journal Food, Culture and Society. His forthcoming cookbook, coauthored with Rosanna Nafziger, is titled The Lost Art of Real Cooking.
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Gastronomica (2010) 10 (2): 55–63.
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ken albala; The Tomato Queen of San Joaquin. Gastronomica 1 May 2010; 10 (2): 55–63. doi: https://doi.org/10.1525/gfc.2010.10.2.55
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