Warren Belasco is Professor of American Studies at University of Maryland and one of the leading scholars in food studies. He is the author of Appetite for Change:How the Counterculture Took on the FoodIndustry. Philip Scranton is the Board of Governors Professor of History at Rutgers University and research director at the Hagley Museum and Library. He is the author or editor of six books, including EndlessNovelty: Specialty Production and AmericanIndustrialization.
Preface, Phillip ScrantonPart 1: Contexts1. Food Matters: Perspectives on
an Emerging Field, Warren Belasco2. Food and Eating: Some Persisting
Questions, Sidney W. MintzPart 2: The Construction of National Cusines3.
Rituals of Pleasure in the Land of Treasures: Wine Consumption and the
Making of French Identity in the Late Nineteenth Century, Kolleen M. Guy4.
Eddie Shack was No Tim Horton: Donuts and the Folklore of Mass Culture in
Canada, Steve Penfold5. Food and Nationalism: The Origins of Belizean Food,
Richard R. WilkPart 3: The Business of Taste6. Inventing Baby Food: Gerber
and the Discourse of Infancy in the United States, Amy Bentley7. How the
French Learned to Eat Canned Food, 1809-1930s, Martin Bruegel8. Searching
for Gold in Guacamole: California Growers Market the Avocado, 1910-1994,
Jeffery CharlesPart 4: Ethnicity, Class, and the Food Industry9. Untangling
Alliances: Social Tensions Surrounding Independent Grocery Stores and the
Rise of Mass Retailing, Tracey Deutsch 10. As American as Budwiser and
Pickles? Nation-Building in American Food Industries, Donna R. Gabaccia 11.
Comida Sin Par. Construction of Mexican Food in Los Angeles: Foodscapes in
a Transnational Consumer Society, Silivia FerreroPart 5: Food and National
Politics12. Industrial Tortillas and Folkloric Pepsi: The Nutritional
Consequences of Hybrid Cuisines in Mexico, Jeffery M. Pilcher13. Berlin in
the Belle Epoque: A Fast Food History, Keith Allen14. Food and the Politics
of Scarcity in Urban Soviet Russia, 1917-1941, Mauricio BorreroNotes on the
ContributorsIndex
