American Food by the Decades

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ABC-CLIO, Aug 31, 2011 - Cooking - 250 pages
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In the United States today, how and what we eat—with all of its myriad ethnic varieties and endless choices—is firmly entrenched in every part of our culture. The American diet underwent constant evolution throughout the 20th century, starting from the meat-and-potatoes fare of the early-20th century and maturing into a culture that embraced the cuisines of immigrant populations, fast food chains, health fads, and emerging gourmet tastes. Societal changes moved women out of the kitchen and into the workforce, spawning the invention of convenience foods and time-saving kitchen appliances.

American Food by the Decades is an entertaining chronological survey of food trends in the United States during the 20th century. The book is organized by decades to illustrate how changes in society directly influenced dietary and dining habits as they emerged over the last 100 years. Detailed encyclopedic entries provide fascinating glimpses into history by telling the true stories behind the foods, restaurants, grocery stores, and cooking trends of the previous century.

 

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Contents

Chapter 1 1900s
1
Chapter 2 1910s
24
Chapter 3 1920s
46
Chapter 4 1930s
71
Chapter 5 1940s
94
Chapter 6 1950s
120
Chapter 7 1960s
146
Chapter 8 1970s
172
Chapter 9 1980s
197
Chapter 10 1990s
217
Bibliography
239
Index
243
About the Editor and Contributors
249
Copyright

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About the author (2011)

Sherri Liberman is librarian for the New York Public Library.

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