Revolution at the Table

Harvey Levenstein is Professor Emeritus of History at McMaster University in Hamilton, Ontario. Among his books are Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition (California, 2003), Seductive Journey: American Tourists in France from the Jefferson to the Jazz Age (1998), and Communism, Anticommunism and the CIO (1981).

• Introduction: The British-American Culinary Heritage1. The American Table in 1880:The Tastes of the Upper Crust2. How the Other Half Ate3. The Rise of the Giant Food Processors4. The New England Kitchen and the Failureto Reform Working-Class Eating Habits 445. The "Servant Problem" and Middle-Class Cookery 606. The New Nutritionists Assault the Middle Classes 727. Scientists, Pseudoscientists, and Faddists 868. New Reformers and New Immigrants 989. The Great Malnutrition Scare, 1907-1921 10910. "Best for Babies" or "Preventable Infanticide"?:The Controversy Over Artificial Feeding of Infants,1880-193011. "Food Will Win the War"12. The Newer Nutrition, 1915-193013. A Revolution of Declining Expectations14. Workers and Farmers During the "Prosperity Decade"15. The Old (Restaurant) Order Changeth16. Too Rich and Too Thin?NotesIndex