Food and the Novel in Nineteenth-Century America - McWilliams, Mark
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Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped negotiate the meaning of these changes in ways that still shape how Americans eat today.

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Produktbeschreibung
Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped negotiate the meaning of these changes in ways that still shape how Americans eat today.
Autorenporträt
Mark McWilliams is an associate professor of English at the United States Naval Academy.  The author of The Story behind the Dish: Classic American Foods, McWilliams also serves as the editor of the Oxford Symposium of Food and Cookery.