Revolution at the table : the transformation of the American diet

Revolution at the table : the transformation of the American diet /

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For most Americans in the 19th century, it wasn't what you ate, but how much you ate, that mattered. Late in the century, doctors wrote books like How To Be Plumb and the voluptuous woman was the ideal. The famed actress Lillian Russell, considered by many the epitome of beauty, weighed almost...

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Bibliographic Details
Main Author: Levenstein, Harvey A., 1938-
Format: Book
Language:English
Published: New York : Oxford University Press, 1988.
Subjects:
Umschulungswerkstätten für Siedler und Auswanderer > Bitterfeld
Geschichte 1880-1930
Food habits > United States > History.
Diet > United States > History.
Food habits.
Diet in disease > United States > History.
Diet > history
Feeding Behavior
Habitudes alimentaires > États-Unis > Histoire.
Régimes alimentaires > États-Unis > Histoire.
Alimentation > États-Unis > Histoire.
Habitudes alimentaires.
Diet in disease.
Diet.
Ernährung.
Ernährungsgewohnheit.
Ess- und Trinksitte
Eetgewoonten.
Habitos alimentares.
United States
United States.
USA.
History.
Table of Contents:
  • The American table in 1880: the tastes of the upper crust
  • How the other half ate
  • The rise of the giant food processors
  • The New England kitchen and the failure to reform working-class eating habits
  • The "servant problem" and middle-class cookery
  • The new nutritionists assault the middle classes
  • Scientists, pseudoscientists, and faddists
  • New reformers and new immigrants
  • The great malnutrition scare, 1907-1930
  • "Best for babies" or "preventable infanticide"?: the controversy over artificial feeding of infants, 1880-1930
  • "Food will win the war"
  • The newer nutrition, 1915-1930
  • A revolution of declining expectations
  • Workers and farmers during the "prosperity decade"
  • The old (restaurant) order changeth
  • Too rich and too thin?

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