Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines-including sociology, anthropology, folklore, geography, history, and nutrition-the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture.
Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines-including sociology, anthropology, folklore, geography, history, and nutrition-the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture.
Edited by Barbara G. Shortridge and James R. Shortridge - Contributions by Cary W. de Wit; Stephen Frenkel; Marjorie A. Hoover; James F. Hoy; Lynne M. Ireland; Thomas D. Isern; Anne R. Kaplan; James L. Kelly; Charles F. Kovacik; Harry Gene Levine; George
Inhaltsangabe
Chapter 1 Introduction: Food and American Culture Part 2 Regional Foods Chapter 3 Pasties in Michigan's Upper Peninsula: Foodways, Interethnic Relations, and Regionalism Chapter 4 Rocky Mountain Oysters Chapter 5 Loco Moco: A Folk Dish in the Making Chapter 6 The Cincinnati Chili Culinary Complex Chapter 7 A Pound of Kenya, Please, or a Single Short Skinny Mocha Chapter 8 The Maine Lobster as Regional Icon: Competing Images over Time and Social Class Chapter 9 Patterns of American Rice Consumption 1955 and 1980 Chapter 10 Food-Place Associations on American Product Labels Chapter 11 The Compiled Cookbook as Foodways Autobiography Part 12 Ethnic Foods Chapter 13 Introduction: On Ethnic Foodways Chapter 14 Bierocks and Back for More Bierocks Chapter 15 Cajuns and Crawfish Chapter 16 Playing with Food: The Negotiation of Identity in the Ethnic Display Event by Italian Americans in Clinton, Indiana Chapter 17 New York Jews and Chinese Food: The Social Construction of an Ethnic Pattern Part 18 Eating Out Chapter 19 Eating Out in South Carolina's Cities: The Last Fifty Years Chapter 20 The Geography of Food in Eastern Oklahoma: A Small Restaurant Study Chapter 21 From Pushcart to Modular Restaurant: The Diner on the Landscape Chapter 22 Fast Foods: American Food Regions Chapter 23 You Are Where You Eat
Chapter 1 Introduction: Food and American Culture Part 2 Regional Foods Chapter 3 Pasties in Michigan's Upper Peninsula: Foodways, Interethnic Relations, and Regionalism Chapter 4 Rocky Mountain Oysters Chapter 5 Loco Moco: A Folk Dish in the Making Chapter 6 The Cincinnati Chili Culinary Complex Chapter 7 A Pound of Kenya, Please, or a Single Short Skinny Mocha Chapter 8 The Maine Lobster as Regional Icon: Competing Images over Time and Social Class Chapter 9 Patterns of American Rice Consumption 1955 and 1980 Chapter 10 Food-Place Associations on American Product Labels Chapter 11 The Compiled Cookbook as Foodways Autobiography Part 12 Ethnic Foods Chapter 13 Introduction: On Ethnic Foodways Chapter 14 Bierocks and Back for More Bierocks Chapter 15 Cajuns and Crawfish Chapter 16 Playing with Food: The Negotiation of Identity in the Ethnic Display Event by Italian Americans in Clinton, Indiana Chapter 17 New York Jews and Chinese Food: The Social Construction of an Ethnic Pattern Part 18 Eating Out Chapter 19 Eating Out in South Carolina's Cities: The Last Fifty Years Chapter 20 The Geography of Food in Eastern Oklahoma: A Small Restaurant Study Chapter 21 From Pushcart to Modular Restaurant: The Diner on the Landscape Chapter 22 Fast Foods: American Food Regions Chapter 23 You Are Where You Eat
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