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Index
Cover
Title
Contents
List of Illustrations
Introduction: What Is American Cuisine?
Part I: American Regional Cuisines and Their Decline
Chapter 1: Flowering and Fading: American Regional Food
Chapter 2: Culinary Nostalgia
Chapter 3: Community Cookbooks
Part II: Modernity
Chapter 4: The Golden Age of Food Processing, 1880–1970
Chapter 5: Why Americans Welcomed Industrial Food
Chapter 6: Women and Food in the Twentieth Century
Chapter 7: Have Your Cake, Choose from Our Fifteen Fabulous Flavors, and Eat It Too
Chapter 8: “Ethnic” Restaurants
Part III: The Great Transformation?
Chapter 9: The Magical 1970s
Chapter 10: The Food Revolution Grows Up
Conclusion: Food in the Year 2020 and Beyond
Acknowledgments
Notes
Bibliography
Index
Copyright
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