S Margot Finn

Discriminating Taste

How Class Anxiety Created the American Food Revolution

• Broschiertes Buch

Produktbeschreibung

Argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads.

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Produktdetails

• Verlag: Rutgers University Press
• Seitenzahl: 288
• Erscheinungstermin: 24. April 2017
• Englisch
• Abmessung: 223mm x 153mm x 17mm
• Gewicht: 390g
• ISBN-13: 9780813576855
• ISBN-10: 0813576857
• Artikelnr.: 45803305

Autorenporträt

S. MARGOT FINN is a lecturer in literature, science, and the arts at the University of Michigan, Ann Arbor.

Inhaltsangabe

Acknowledgments
Introduction: Discriminating Taste
1    Incompatible Standards: The Four Ideals of the Food Revolution
2    Aspirational Eating: Food and Status Anxiety in the Gilded Age
3    No Culinary Enlightenment: Why Everything You Know about Food Is Wrong
4    Anyone Can Cook: Saying Yes to Meritocracy
5    Just Mustard: Negotiating with Food Snobbery
6    Feeling Good about Where You Shop: Sacrifice, Pleasure, and Virtue
Conclusion: Confronting the Soft Bigotry of Taste
Notes
Index