A01=Camille Begin
administration of America Eats
African American foodways
African Americans
Age Group_Uncategorized
Age Group_Uncategorized
America Eats
American Guide Series
anxieties about industrial foods
appraisal of ethnic taste
Arthur J. Brooks
Author_Camille Begin
automatic-update
barbeque in the Southwest and Far West
Category1=Non-Fiction
Category=HBJK
Category=HBLW
Category=HBTB
Category=JBCC4
Category=JFCV
Category=NHK
Category=NHTB
Chicanao History
chili
chili enjoyed by Anglos
chili powder
Chinese American foodways
church suppers
commodification of regional cuisine
COP=United States
culinary heritage in the South
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_history
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
Ethnicity
exoticism
Federal Writers Project
Food History
foodways and class
Gender
gender and kitchens
gender roles along race lines
gender roles in the Great Depression
generational shift and ethnic taste
Great Depression
Great Depression impact
Great Migration
group eating
history of chili
history of FWP
hunger during the Great Depression
Language_English
methods of America Eats
Mexican Americans and chili
Mexican foodways
nation building and emotion
New Deal
New Deal food writing
PA=Available
Price_€20 to €50
PS=Active
Race
race and masculinity
race and the senses
reaction against nutrition science
restaurants
sensory archive
sensory economies
Sensory History
sensory nostalgia
sensory stereotypes
shaping sensory economy
softlaunch
South
Southern Cuisine
Southwest
Taste
taste and mas
taste and masculinity
US 20th century history
US Regions
Works Progress Administration
World War II
writer's guidelines of America Eats
Product details
- ISBN 9780252081705
- Weight: 399g
- Dimensions: 152 x 229mm
- Publication Date: 22 Apr 2016
- Publisher: University of Illinois Press
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States.
Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP's vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP's vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
Camille Bégin is a Social Sciences and Humanities Research Council postdoctoral fellow at the Centre for Sensory Studies at Concordia University in Montreal.
