Food in the United States, 1820s-1890 (Google eBook)

Front Cover
Greenwood Publishing Group, Jan 1, 2006 - Cooking - 240 pages
2 Reviews
The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization of cooking, from the hearth to the stove, and the availability of refrigeration. Regional foodways are covered, as are how various classes ate at home or away. A final chapter covers the diet fads, which were similar to those being touted today. The volume is targeted toward high school students on up to the general public who want to complement U.S. history cultural studies or better understand the fascinating groundwork for the modern kitchen, cook, and food industry. Abundant insight into the daily life of women is given. Period illustrations and recipes and a chronology round out the text.
  

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Food in the United States, 1820s-1890

User Review  - Not Available - Book Verdict

Williams (American history, Fitchburg State Coll.) illustrates the impact that technological changes and inventions have had on the American home cook from 1820 to 1890. From apple peelers to the ... Read full review

Review: Food in the United States, 1820s-1890

User Review  - Stephanie Carroll - Goodreads

Was checking this book out to see if it would be good to purchase for reference purposes as I write my historical fiction. It has some really good details not just about recipes but example menus from ... Read full review

Contents

Introduction
1
Foodstuffs
13
Food Preparation and Cookery
53
Regional Foodways in Victorian America
97
Eating Habits
153
Concepts of Diet and Nutrition
193
Glossary
217
Selected Bibliography
221
Index
229
Copyright

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About the author (2006)

Susan Williams teaches American History at Fitchburg State College, Massachusetts.

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