Robert Dirks

Food in the Gilded Age

What Ordinary Americans Ate

• Gebundenes Buch

Produktbeschreibung

The Gilded Age is renowned for the excesses of the robber barons and tycoons. The lavishness of their tables impressed contemporaries and historians alike. But what about the eating habits of ordinary Americans at the time? Robert Dirks answers that question by peering through the lens of what then was a newly emerging science of nutrition.

Produktdetails

• Rowman & Littlefield Studies in Food and Gastronomy
• Verlag: Rowman & Littlefield Publishers
• Seitenzahl: 226
• Erscheinungstermin: 14. April 2016
• Englisch
• Abmessung: 235mm x 157mm x 18mm
• Gewicht: 526g
• ISBN-13: 9781442245136
• ISBN-10: 1442245131
• Artikelnr.: 42808843

Autorenporträt

Robert Dirks is Emeritus Professor of Anthropology at Illinois State University. He has conducted research in areas of both food habits and nutrition worldwide. His publications include papers in the Journal of the Royal Anthropological Institute, Current Anthropology, American Anthropologist, World Cultures, Journal of Nutrition, and Annual Review of Nutrition. His book, Come & Get It! McDonaldization and the Disappearance of Local Food from a Central Illinois Community, traces a changing food culture from frontier days to the beginning of the twenty-first century.

Inhaltsangabe

TABLE OF CONTENTS PREFACE CHAPTER ONE: NUTRITION HISTORY RELATIONSHIP TO
CULINARY HISTORY MEXICAN-AMERICAN DIETS IN THE RIO GRAND VALLEY METHOD AND
TECHNIQUES IN EARLY DIETARIES STRUCTURE OF A DIET CHAPTER TWO: MOUNTAINEERS
AND A NUTRITION TRANSITION IN APPALACHIA CROOKED CREEK FRONTIER FOOD HABITS
NORTHEAST GEORGIA BACKWOODS NUTRITION MARYVILLE IMPERFECTLY SKILLED
MECHANICS SOUTHERN STUDENTS THE NUTRITION TRANSITION CHAPTER THREE: AFRICAN
AMERICANS AND SOUL FOODS TUSKEGEE AND THE BLACK BELT EASTERN VIRGINIA URBAN
COMMUNITIES THE INSTITUTE FOR COLORED YOUTH CONTINUITIES AND
DISCONTINUITIES NUTRITIONAL SUPERIORITY OF METROPOLITAN DIETS CHAPTER FOUR:
RICH AND POOR AND THE SEASONALITY OF DIET UPPER AND MIDDLE-CLASS DIETS WHAT
MEMBERS OF THE WORKING CLASS ATE On Chicago's West Side Around Rundown
Parts of Washington, D. C. Inside the Tenements of New York City COMPARING
NUTRITIONAL VALUES ANNUAL EBBS AND FLOWS The Rural South Cotton and the
post-harvest dead season The pellagra season The Urban North SEASONAL
HUNGER AND ITS CONSEQUENCES CHAPTER FIVE: IMMIGRANTS' DIETS EUROPEAN
IMMIGRANTS Italian Americans Russian-American Jews Orthodox Diets Liberal
Diets Bohemian Americans Irish Americans British Americans German Americans
EATING LIKE KINGS THE NUTRITIONAL CONSEQUENCES CHAPTER SIX: CONTRASTS
COLLEGE EATING CLUBS AND DINING HALLS: REGIONAL PATTERNS EATING HABITS AND
GENDER The Training Table: Red Meat Barely Cooked How to be Plump FOOD
CULTURES EAST AND WEST Chinese Americans French-Canadian Americans LIST OF
TABLES Table 1.1. Nutritional Values, Mexican-American Diets, Las Cruces,
Spring, 1896-1897 Table 2.1. Typical Diet at Crooked Creek, Late Summer,
1904 Table 2.2. Average Nutritional Values, Various Diets, Georgia and
Tennessee, 1895-1904 Table 2.3. Typical Maryville Diet, Late Fall through
Early Spring Diet, 1901-1903 Table 3.1. Typical Winter-Spring Diet,
Tuskegee, 1895-1896 Table 3.2. Typical Winter Diet, Poor African Americans,
Philadelphia and Washington, DC, 1892-1906 Table 3.3. Average Nutritional
Values, Various African American Diets, 1895-1906 Table 4.1. Typical
Fall-Winter Diet, Middle Class Households. Northeastern and Midwestern
States, 1895-1897 Table 4.2. Typical January through March Diet of Poor
Working-Class Families, New York City, 1897 Table 4.3. Average Nutritional
Values by Class Table 5.1. Foods Commonly Part of European-American Diets
about 1900 Table 5.2. Average Nutritional Values for Diets of Nine
Immigrant Groups Table 5.3. Average Nutritional Values of Bohemian Diets by
Length of Residence in the United States Table 5.4. Average Cost and
Dietary Variety among Sets of Immigrants Table 6.1. Average Nutritional
Values, Diets Associated with Strenuous Activities, 1896-1903 Table 6.2.
Typical Menu for the Day, Maine Lumberjacks, Winter, 1901-1903 LIST OF
RECIPES Recipe 1.1. New Mexican Chile Salad Recipe 2.1. Apple Cobbler
Recipe 2.2. Chow-Chow Recipe 3.1. Roasted Possum Recipe 3.2. Sweet Potato
Puffs Recipes 4.1. Indian Puddings Recipe 4.2. Boiled Leg of Lamb in Caper
Sauce Recipe 4.3. Lyonnaise Eggs Recipe 5.1. Zuppa di Fagiuoli Recipes 5.2.
Borsht and Other Beet Soups Recipe 5.3. Fried Pork Tenderloin Recipes 6.1.
Prune and Raisin Pies LIST OF PHOTOGRAPHS Photo 1.1. Preparing Tortillas in
Aguas Calientes, Mexico Photo 2.1. A.J. Dorsey's Cabin. Family at Breakfast
Photo 2.2. Mountain Family Photo 2.3. Picnic Photo 2.4. Noon Hour Brookside
Cotton Mills Photo 3.1. African American Couple Sitting in One Room Cabin
near Fireplace Photo 3.2. Sixth Street Market (typical vegetable men),
Richmond, Va. Photo 3.3. Hampton Institute, Va. - a graduate (dining) at
home Photo 3.4. Easy Living Photo 4.1. Tea at Hostess House Photo 4.2. This
Boy and Brother were Picking Discarded Fruit Out of Barrels in Market near
14th St. N.Y. City . . . . Photo 4.3. Woman Carrying Baskets - Salvation
Army Christmas Dinner, New York Photo 5.1. Mrs. Palontona and 13 Year Old
Daughter, Michaeline, Working on "Pillow-lace" in Dirty Kitchen of Their
Tenement Home . . . . Photo 5.2. Two Jewish Girls Carrying Pots of Food for
the Sabbath Photo 5.3. Remember When . . . Bakery Smells Filled the
Neighborhood? Photo 5.4. Mulberry St., New York, N.Y. Photo 6.1. Oxford
College Dining Room Photo 6.2. Syracuse Freshmen at Dinner, Poughkeepsie
Photo 6.3. Chinese Field Hands 1898 Photo 6.5. Six Cooks Wearing Aprons
Stand in a Lumber Camp Dining Room . . . .