Food in the Gilded Age

What Ordinary Americans Ate

Inbunden, Engelska, 2016

729 kr

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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.

Produktinformation

Utgivningsdatum2016-04-14
Mått157 x 239 x 22 mm
Vikt481 g
FormatInbunden
SpråkEngelska
SerieBloomsbury Studies in Food and Gastronomy
Antal sidor226
FörlagBloomsbury Publishing Plc
ISBN9781442245136
UtmärkelserWinner of Choice Outstanding Academic Title 2016

Tillhör följande kategorier

Amerikas historia inom Historia och arkeologi
Socialhistoria och kulturhistoria inom Historia och arkeologi
Kokböcker inom Mat och dryck
Kulturvetenskap inom Samhalle och politik

Robert Dirks is Emeritus Professor of Anthropology at Illinois State University. He has conducted research in areas of both food habits and nutrition worldwide. His publications include papers in the Journal of the Royal Anthropological Institute, Current Anthropology, American Anthropologist, World Cultures, Journal of Nutrition, and Annual Review of Nutrition. His book, Come & Get It! McDonaldization and the Disappearance of Local Food from a Central Illinois Community, traces a changing food culture from frontier days to the beginning of the twenty-first century.

TABLE OF CONTENTSPREFACECHAPTER ONE: NUTRITION HISTORYRELATIONSHIP TO CULINARY HISTORYMEXICAN-AMERICAN DIETS IN THE RIO GRAND VALLEYMETHOD AND TECHNIQUES IN EARLY DIETARIESSTRUCTURE OF A DIETCHAPTER TWO: MOUNTAINEERS AND A NUTRITION TRANSITION IN APPALACHIACROOKED CREEKFRONTIER FOOD HABITSNORTHEAST GEORGIABACKWOODS NUTRITIONMARYVILLEIMPERFECTLY SKILLED MECHANICSSOUTHERN STUDENTSTHE NUTRITION TRANSITIONCHAPTER THREE: AFRICAN AMERICANS AND SOUL FOODSTUSKEGEE AND THE BLACK BELTEASTERN VIRGINIAURBAN COMMUNITIESTHE INSTITUTE FOR COLORED YOUTHCONTINUITIES AND DISCONTINUITIESNUTRITIONAL SUPERIORITY OF METROPOLITAN DIETSCHAPTER FOUR: RICH AND POOR AND THE SEASONALITY OF DIETUPPER AND MIDDLE-CLASS DIETSWHAT MEMBERS OF THE WORKING CLASS ATEOn Chicago’s West SideAround Rundown Parts of Washington, D. C.Inside the Tenements of New York CityCOMPARING NUTRITIONAL VALUESANNUAL EBBS AND FLOWSThe Rural SouthCotton and the post-harvest dead seasonThe pellagra seasonThe Urban NorthSEASONAL HUNGER AND ITS CONSEQUENCESCHAPTER FIVE: IMMIGRANTS’ DIETSEUROPEAN IMMIGRANTSItalian AmericansRussian-American JewsOrthodox Diets Liberal DietsBohemian AmericansIrish AmericansBritish AmericansGerman AmericansEATING LIKE KINGSTHE NUTRITIONAL CONSEQUENCESCHAPTER SIX: CONTRASTSCOLLEGE EATING CLUBS AND DINING HALLS: REGIONAL PATTERNSEATING HABITS AND GENDERThe Training Table: Red Meat Barely CookedHow to be PlumpFOOD CULTURES EAST AND WESTChinese AmericansFrench-Canadian AmericansLIST OF TABLESTable 1.1. Nutritional Values, Mexican-American Diets, Las Cruces, Spring, 1896-1897Table 2.1. Typical Diet at Crooked Creek, Late Summer, 1904Table 2.2. Average Nutritional Values, Various Diets, Georgia and Tennessee, 1895-1904Table 2.3. Typical Maryville Diet, Late Fall through Early Spring Diet, 1901-1903Table 3.1. Typical Winter-Spring Diet, Tuskegee, 1895-1896Table 3.2. Typical Winter Diet, Poor African Americans, Philadelphia and Washington, DC, 1892-1906Table 3.3. Average Nutritional Values, Various African American Diets, 1895-1906Table 4.1. Typical Fall-Winter Diet, Middle Class Households. Northeastern and Midwestern States, 1895-1897Table 4.2. Typical January through March Diet of Poor Working-Class Families, New York City, 1897Table 4.3. Average Nutritional Values by ClassTable 5.1. Foods Commonly Part of European-American Diets about 1900Table 5.2. Average Nutritional Values for Diets of Nine Immigrant GroupsTable 5.3. Average Nutritional Values of Bohemian Diets by Length of Residence in the United StatesTable 5.4. Average Cost and Dietary Variety among Sets of ImmigrantsTable 6.1. Average Nutritional Values, Diets Associated with Strenuous Activities, 1896-1903Table 6.2. Typical Menu for the Day, Maine Lumberjacks, Winter, 1901-1903LIST OF RECIPESRecipe 1.1. New Mexican Chile SaladRecipe 2.1. Apple CobblerRecipe 2.2. Chow-ChowRecipe 3.1. Roasted PossumRecipe 3.2. Sweet Potato PuffsRecipes 4.1. Indian PuddingsRecipe 4.2. Boiled Leg of Lamb in Caper SauceRecipe 4.3. Lyonnaise EggsRecipe 5.1. Zuppa di FagiuoliRecipes 5.2. Borsht and Other Beet SoupsRecipe 5.3. Fried Pork TenderloinRecipes 6.1. Prune and Raisin PiesLIST OF PHOTOGRAPHSPhoto 1.1. Preparing Tortillas in Aguas Calientes, MexicoPhoto 2.1. A.J. Dorsey's Cabin. Family at BreakfastPhoto 2.2. Mountain FamilyPhoto 2.3. PicnicPhoto 2.4. Noon Hour Brookside Cotton MillsPhoto 3.1. African American Couple Sitting in One Room Cabin near FireplacePhoto 3.2. Sixth Street Market (typical vegetable men), Richmond, Va.Photo 3.3. Hampton Institute, Va. - a graduate (dining) at homePhoto 3.4. Easy LivingPhoto 4.1. Tea at Hostess HousePhoto 4.2. This Boy and Brother were Picking Discarded Fruit Out of Barrels in Market near 14th St. N.Y. City . . . .Photo 4.3. Woman Carrying Baskets - Salvation Army Christmas Dinner, New YorkPhoto 5.1. Mrs. Palontona and 13 Year Old Daughter, Michaeline, Working on "Pillow-lace" in Dirty Kitchen of Their Tenement Home . . . .Photo 5.2. Two Jewish Girls Carrying Pots of Food for the SabbathPhoto 5.3. Remember When . . . Bakery Smells Filled the Neighborhood?Photo 5.4. Mulberry St., New York, N.Y.Photo 6.1. Oxford College Dining RoomPhoto 6.2. Syracuse Freshmen at Dinner, PoughkeepsiePhoto 6.3. Chinese Field Hands 1898Photo 6.5. Six Cooks Wearing Aprons Stand in a Lumber Camp Dining Room . . . .

This excellent microhistory looks at foods and cooking circa 1870-1900. The narrative travels to various parts of the U.S., including New Mexico and Appalachia, from big cities and small towns. A variety of immigrant groups are profiled, along with the differences between classes (the middle-class favored simple home cooking; the lower class was felled every year by the ‘pellagra season’ and other problems stemming from the seasonality of produce). Photos add interest, and there are historical recipes, including Indian puddings and chow-chow. Not only a good reference on the time period, this work will also be of general interest to history buffs and foodies.