A01=Richard Pillsbury
Author_Richard Pillsbury
Battle Creek Toasted Corn Flake
Black Eyed Peas
Brunswick Stew
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Category=JHB
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Creek Toasted Corn Flake Company
culinary anthropology
dietary acculturation
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eq_food-drink
eq_history
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eq_society-politics
Fannie Farmer
Fine Dining Restaurants
Flat Breads
food technology evolution
foodways history
Fresh Produce Consumption
General Cookbooks
Grilled Chicken Breast
historical analysis of American cuisine
Horse Radish
Increasing Cooking Temperatures
Lima Beans
National Chain Restaurant
Pacific Tea Company
Pennsylvania Dutch
Piggly Wiggly Stores
Prepared Food Industry
regional cuisines United States
Salt Pork
Shenandoah Valley
sociocultural eating patterns
Sweet Corn
Sweet Potato Pie
Toasted Corn Flakes
Total Dairy Consumption
Young Man
Product details
- ISBN 9780813327396
- Weight: 362g
- Dimensions: 152 x 229mm
- Publication Date: 27 Feb 1998
- Publisher: Taylor & Francis Inc
- Publication City/Country: US
- Product Form: Paperback
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“Reading Richard Pillsbury’s remarkable No Foreign Food, like the grand opening of a new restaurant in one’s neighborhood, is an exciting and pleasurable event. He engagingly chronicles the amazing diversity of America’s food ways that are so central to our history and culture, but he also tells us why our eating habits are much more than mere gastronomic experiences.” Karl Raitz UNIVERSITY OF KENTUCKY “No Foreign Food is the only serious up-to-date treatment of American food habits that I know—a subject unaccountably neglected by most students of the American scene. In Pillsbury’s skillful hands, American food habits become more than just a set of cranky likes and dislikes, but instead a mirror to America’s larger culture. … It is an indispensable book for any serious student of the American scene.” Pierce Lewis PENNSYLVANIA STATE UNIVERSITY No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today’s restless melange of exotic foods? Why are Hoppin’ John, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet.
Richard Pillsbury is professor of geography at Georgia State University.
