This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food between 1880 and 1930, Levenstein laid the the foundation for the social history of food in modern America.
"Harvey Levenstein's Revolution at the Table is a serious contribution to what might be called
gastro-history. He shows that the social transformation in America between 1880 and 1930 is reflected in its eating
habits and corporal ideals. His entertaining and enlightening study offers many thoughts for foodies."-- Times Literary Supplement
"Harvey Levenstein's well-written and sophisticated book is social history at its best. It not only offers much fascinating information on changing American eating habits, which he says were revolutionized between 1880 and 1930; it also devotes special attention to the deliberate attempts of various groups, notably nutritionists and large food processors, to change popular eating habits."-- New England Quarterly
"One of the most interesting and informative indexes into the nature of American culture, this book opens the eyes to the pages of American cultural history which are often taken for granted: we are what we eat but we often don't try to understand why we eat what we eat....The book should be on the table of every one interested in food-- gastronomically or educationally! Bon appetit!"-- Journal of American Culture
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
"Harvey Levenstein's Revolution at the Table is a serious contribution to what might be called
gastro-history. He shows that the social transformation in America between 1880 and 1930 is reflected in its eating
habits and corporal ideals. His entertaining and enlightening study offers many thoughts for foodies."-- Times Literary Supplement
"Harvey Levenstein's well-written and sophisticated book is social history at its best. It not only offers much fascinating information on changing American eating habits, which he says were revolutionized between 1880 and 1930; it also devotes special attention to the deliberate attempts of various groups, notably nutritionists and large food processors, to change popular eating habits."-- New England Quarterly
"One of the most interesting and informative indexes into the nature of American culture, this book opens the eyes to the pages of American cultural history which are often taken for granted: we are what we eat but we often don't try to understand why we eat what we eat....The book should be on the table of every one interested in food-- gastronomically or educationally! Bon appetit!"-- Journal of American Culture
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.