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Item Information   Holdings     Summary     More Content       More by this author     Dirks, Robert, 1942- author.     Subjects     Diet -- United States -- History -- 19th century.     Diet -- United States -- History -- 20th century.     Food habits -- United States -- History -- 19th century.     Food habits -- United States -- History -- 20th century.     Browse Catalog     by author:      Dirks, Robert, 1942- author.       by title:      Food in the Gilded A...         MARC Display

Food in the Gilded Age : what ordinary Americans ate / Robert Dirks. by Dirks, Robert, 1942- author. Lanham : Rowman & Littlefield, c2016. Subjects Diet -- United States -- History -- 19th century.   Diet -- United States -- History -- 20th century.   Food habits -- United States -- History -- 19th century.   Food habits -- United States -- History -- 20th century. ISBN:  9781442245136 1442245131 Series:  Studies in food and gastronomy. Description:  xvi, 209 pages : illustrations (some color) ; 24 cm. Contents:  Nutrition history -- Mountaineers and a nutrition transition in Appalachia -- African Americans and soul foods -- Rich and poor and the seasonality of diet -- Immigrants' diets -- Contrasts. Requests:  0 Summary:  "The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century's infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age." -- Publisher's description   Copy/Holding information Location Collection Call No. Status   Aina Haina Public Library Adult Nonfiction 394.12097 Di Transit Add Copy to MyList Hawaii State Library Social Science & Philosophy 394.12097 Di Checked In Add Copy to MyList

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