In this Book
- Food in the American Gilded Age
- Book
- 2017
- Published by: Michigan State University Press
- Series: American Food in History
summary
Food was incredibly diverse in post–Civil War America. It was an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class. In this book, excerpts from a wide range of Gilded Age sources—from period cookbooks to advice manuals to dietary studies—reveal how jarringly eating and cooking differed between classes and regions at a time when technology and industrialization were transforming what and how people ate. Most of all, they show how strongly the fabled glitz of wealthy Americans in the Gilded Age contrasted with the lives of most Americans. Featuring a variety of sources as well as accessible essays putting those sources into context, this book provides a remarkable portrait of food in a singular era in American history, giving a glimpse into the kinds of meals eaten everywhere from high society banquets to the meanest tenements and sharecropping cabins.
Table of Contents
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- Title Page, Copyright
- pp. i-iv
- Acknowledgments
- pp. vii-x
- Gilded Age Banquet Menus, 1880–1899
- pp. 195-223
- Glossary of Nineteenth-Century Cooking Terms
- pp. 323-324
Additional Information
ISBN
9781609175177
Related ISBN(s)
9781611862355
MARC Record
OCLC
974560131
Pages
344
Launched on MUSE
2017-03-08
Language
English
Open Access
No
Copyright
2017