Betty Crocker
Bubble Gum
Caesar Salad
Category=JBCC4
Category=WB
Child
Denny's
Drive-Through Restaurants
Dunkin Donuts
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Fondue Parties
Hot Dogs
Instant Coffee
Julia
Microwave Ovens
Orange Julius
Popsicles
Portobello Mushrooms
Prohibition
Rice-A-Roni
Soup Kitchens
Sushi
TV Dinners
Product details
- ISBN 9780313376986
- Weight: 737g
- Dimensions: 178 x 254mm
- Publication Date: 23 Aug 2011
- Publisher: Bloomsbury Publishing Plc
- Publication City/Country: US
- Product Form: Hardback
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A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century.
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.
Sherri Liberman is librarian for the New York Public Library.
