Revolution at the Table: The Transformation of the American Diet

Front Cover
University of California Press, 1988 - History - 275 pages
10 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  - Jenn - Goodreads

In the late 19th and early 20th c, the US was a country with so much food that the biggest problem was trying to teach people to differentiate between types of food and to get across the basic ... Read full review

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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

Common terms and phrases

Popular passages

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

References to this book

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References from web pages

JSTOR: Revolution at the Table: The Transformation of the American ...
journal of social history Revolution at the Table: The Transformation of the American Diet. By Harvey Levenstein (New York: Oxford University Press, ...
links.jstor.org/ sici?sici=0022-4529(199023)24%3A1%3C160%3ARATTTT%3E2.0.CO%3B2-T

Bibliography of American History of Medicine and Related Fields ...
Levenstein, Harvey A. Revolution at the Table: the Transformation of the American Diet New York: Oxford University Press, 1988 ...
granite.medlib.iupui.edu/ bam/ category/ titles/ revolution-at-the-table-the-transformation-of-the-american-diet/

Revolution at the Table: The Transformation of the American Diet ...
Has anyone read this?http://books.google.com/books?id=nxuljejxrwoci came across it researching wiki on brown sugar production. the article cites this
www.chowhound.com/ topics/ 462298

MIND/BODY/HEALTH; EAT YOUR FOOD - BUT DON'T ENJOY IT - New York Times
REVOLUTION AT THE TABLE The Transformation of the American Diet. By Harvey A. Levenstein. Illustrated. 275 pp. New York: Oxford University Press. $21.95. ...
query.nytimes.com/ gst/ fullpage.html?res=940DE1D8173FF934A15750C0A96E948260& sec=& spon=& pagewanted=print

376 Reviews journals ofthe period Indeed, the internalism ...
376. Reviews. journals ofthe period Indeed, the internalism reachesdizzy heights in a reconstruction of. a 'debate' between Hahnemann and Sir Thomas Watson, ...
shm.oxfordjournals.org/ cgi/ reprint/ 2/ 3/ 376.pdf

The Food Timeline--baby food history notes
---Revolution at the Table: The Transformation of the American Diet, Harvey Levenstein [Oxford University Press:New York] 1988 (p. 122-3) ...
www.foodtimeline.org/ foodbaby.html

Journal of the American Dietetic Association : Fundamental Dietary ...
Revolution at the Table: The Transformation of the American Diet, Oxford University Press, New York; NY (1988). 2. US Dept of Health and Human Services, ...
linkinghub.elsevier.com/ retrieve/ pii/ S0002822301002309

Daniel Horowitz - We Are What and How We Eat - American Quarterly 53:1
Press, 1993) and Revolution at the Table: The Transformation of the American Diet (New York: Oxford Univ. Press, 1988). 2. Ruth Milkman, Gender at Work: The ...
muse.jhu.edu/ journals/ american_quarterly/ v053/ 53.1horowitz.html

Key Ingredients: America by Food Additional Readings Angelou, Maya.
Levenstein, Harvey A. Revolution at the Table: The Transformation of the American Diet, 1988. Marcovits, Hal. Cesar Chavez, 2003. Masumoto, David Mas. ...
www.mdhc.org/ programs/ Bibliography%202.pdf

mim’s blog » 2006 » January
A couple weeks ago, now, I finished Harvey Levenstein’s Revolution at the Table: The Transformation of the American Diet. It’s about how about how food and ...
blog.mr-pc.org/ 2006/ 01/

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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