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american-food-history

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Journal Articles
Gastronomica (2006) 6 (4): 91–98.
Published: 01 November 2006
... probably about time to comment on the state of American food history. Years ago I could actually keep up on my reading of food history books published by Prospect Books in England and by several university presses in the United States, along with the occasional item coughed up by a mainstream publisher. No...
Journal Articles
Gastronomica (2010) 10 (2): 55–63.
Published: 01 May 2010
...ken albala 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...
Journal Articles
Gastronomica (2018) 18 (4): 103–104.
Published: 01 November 2018
...=reprints . 2018 Food in Time and Place: The American Historical Association Companion to Food History Edited by Paul Freedman , Joyce E. Chaplin , and Ken Albala Berkeley : University of California Press , 2014 xxi + 395 pp. $49.95 (paper) Reviews Food in Time and Place: The...
Journal Articles
Gastronomica (2005) 5 (1): 103–104.
Published: 01 February 2005
... ©© 2005 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2005 A Thousand Years over a Hot Stove: A History of American, Women Told through Food, Recipes, and Remembrances . Schenone Laura New York : W.W. Norton , 2003 xxxvi + 416 pp. Illustrations. $35.00...
Journal Articles
Gastronomica (2019) 19 (3): 41–46.
Published: 01 August 2019
...Helen Veit Two activists in the efforts to preserve and revive Native American foodways, Sean Sherman and Elizabeth Woody, talk to Helen Veit about what “saving food” means to them. Sherman and Woody shared thoughts and stories at the 2018 Smithsonian Food History weekend, and we continue the...
Journal Articles
Gastronomica (2008) 8 (3): 53–61.
Published: 01 August 2008
... association with food allowed women to create a unique means to express their commitment to the new nation, thus linking language with food. ©© 2008 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2008 American cookery Independence cake Amelia Simmons Patriotism Women's...
Journal Articles
Gastronomica (2008) 8 (3): 43–52.
Published: 01 August 2008
..., but have become creators of class status for those who eat their food, by allowing diners to take in a proxy version of their own status with their pastas and foie gras. Beginning with a brief history of contemporary chefdom, the article explores the synthesis of perceived French class, American...
Journal Articles
Gastronomica (2008) 8 (2): 40–50.
Published: 01 May 2008
... fare is often touted as the first restaurant menu printed in America. It has been mentioned in a variety of other contexts, too: in histories of Delmonico's restaurant and of that quintessential ““American”” food, the hamburger, in discussions about the semantics of menu language, and as an...
Journal Articles
Gastronomica (2003) 3 (2): 29–40.
Published: 01 May 2003
..., process-oriented approach to food is the antithesis of both Betty Crocker and Martha Stewart. They show how cooking and eating can bring together pleasure and politics in unexpected ways. Regents of the University of California Fantasies about or memories of American com- munes of the late 1960s and...
Journal Articles
Gastronomica (2009) 9 (3): 63–67.
Published: 01 August 2009
... prepared in Italian-American family kitchens to its appearance in local restaurants where it has become a nostalgic marker of a time when people grew their own food in backyard gardens and home-grown vegetables were at the center of family life. ©© 2009 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL...
Journal Articles
Gastronomica (2012) 12 (2): 87–90.
Published: 01 May 2012
...jason leahey This story details the history, wares, and business philosophy of the Sahadi Importing Company, a third-generation Lebanese-American family food business in Brooklyn. It begins by noting the ways Brooklyn's commercial and cultural landscapes have drastically changed over the past few...
Journal Articles
Gastronomica (2020) 20 (3): viii–x.
Published: 01 August 2020
..., Critical Asian Studies, Sekai, and The Japan Times. He is the Co-Director of the Okinama Memories Initiative and is writing a book on the history of protests against American military bases in Japan. He regularly teaches an ethnic studies course on Pacific Food Empires. Sebile Yapici teaches German in...
Journal Articles
Gastronomica (2020) 20 (3): 119–120.
Published: 01 August 2020
...Pamela Tudge Food Democracy: Critical Lessons in Food, Communication, Design and Art Edited by Oliver Vodeb   Bristol : Intellect Ltd (distributed by University of Chicago Press) , 2017   500 pp. Illustrations. $40.00 (paper) © 2020 by the Regents of the University of California...
Journal Articles
Gastronomica (2020) 20 (3): 118–119.
Published: 01 August 2020
...Brody Trottier Messy Eating: Conversations on Animals as Food Edited by Samantha King , R. Scott Carey , Isabel Macquarrie , Victoria N. Millious , and Elaine M. Power   New York : Fordham University Press , 2019   288 pp. $105.00 (hardcover); $30.00 (paper); $28.99 (eBook...
Journal Articles
Gastronomica (2020) 20 (3): 108–110.
Published: 01 August 2020
...: The History of Antibiotics in Anglo- American Food Production. New Brunswick, NJ: Rutgers University Press. Kirksey, Eben. The Emergence of COVID-19: A Multispecies Story. Anthropology Now, 12:1, 11 16. www.doi.org/10.1080/ 19428200.2020.1760631. Landecker, Hannah. 2019. Antimicrobials before...
Journal Articles
Gastronomica (2020) 20 (3): 117–118.
Published: 01 August 2020
... cart, Warnes shows us how globalization, mechanized farming, refrigeration, and mass consumerism affect the way world consumers shop for food in supermarkets and how the global industrial food sys- tem encourages consumers to overeat. Warnes, a professor of American studies at Leeds University, uses...
Journal Articles
Gastronomica (2020) 20 (3): 116–117.
Published: 01 August 2020
... consumerism affect the way world consumers shop for food in supermarkets and how the global industrial food sys- tem encourages consumers to overeat. Warnes, a professor of American studies at Leeds University, uses extensive excerpts from literature and cultural studies to show how the shopping cart...
Journal Articles
Gastronomica (2020) 20 (3): 30–32.
Published: 01 August 2020
... to eat, and even though Ho Wah s customers walk past a sea of American fast-food restaurants dripping in MSG, and even though many of the canned goods and in- dustrial snacks in the local grocery stores are delivery vehicles for MSG, Ho Wah has to go the extra mile to remind you that you re safe in...
Journal Articles
Gastronomica (2011) 11 (4): 34–45.
Published: 01 November 2011
... Who of Food and Beverage in America, along with those of Jean Anthelme Brillat-Savarin and Henri Soule . The keepsake program was laudatory, crediting her with being the first to introduce the techniques and traditions of French cuisine to the American home kitchen and the mother of French cooking...
Journal Articles
Gastronomica (2008) 8 (1): 26–38.
Published: 01 February 2008
... cuisine can readily attest, North American fast food is by no means fast. Street vendors in the least developed of countries can prepare elaborate dumplings, noodles, sandwiches, or tacos as quickly as any us chain restaurant can serve a nonde- script hamburger, never mind the time spent waiting in line...