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.
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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.