Revolution at the Table: The Transformation of the American Diet

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University of California Press, 1988 - History - 275 pages
7 Reviews
This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food between 1880 and 1930, Levenstein laid the the foundation for the social history of food in modern America.
  

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Review: Revolution at the Table: The Transformation of the American Diet ( California Studies in Food and Culture #7)

User Review  - Gretchen - Goodreads

Oh man, this book is great. It covers food culture and history in America from 1880-1930 and seems quite thorough. Levenstein is a good writer - he's engaging and funny and humble. There were a couple ... Read full review

Review: Revolution at the Table: The Transformation of the American Diet ( California Studies in Food and Culture #7)

User Review  - Mega - Goodreads

It's about the transformation of American eating habits from the early times to the days before WWII. I use this book as a reference to write my final paper. Read full review

Contents

The BritishAmerican Culinary Heritage
3
How the Other Half Ate
23
The Rise of the Giant Food Processors
30
The New England Kitchen and the Failure to Reform WorkingClass Eating Habits
44
The Servant Problem and MiddleClass Cookery
60
The New Nutritionists Assault the Middle Classes
72
Scientists Pseudoscientists and Faddists
86
New Reformers and New Immigrants
98
The Controversy Over Artificial Feeding of Infants
121
Food Will Win the War
137
The Newer Nutrition 19151930
147
A Revolution of Declining Expectations
161
Workers and Farmers During the Prosperity Decade
173
The Old Restaurant Order Changeth
183
Notes
213
Index
261

The Great Malnutrition Scare 19071921
109

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Page 253 - Rice, Influence of Education on the Food Habits of Some New York City Families.

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About the author (1988)

Harvey Levenstein is Professor Emeritus of History at McMaster University in Hamilton, Ontario. Among his books are Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition (California, 2003), Seductive Journey: American Tourists in France from the Jefferson to the Jazz Age (1998), and Communism, Anticommunism and the CIO (1981).

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