In this Book

Table of Contents

  1. Cover
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  1. Title Page
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  1. Copyright Page
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  1. Dedication
  2. pp. v-vi
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  1. Contents
  2. pp. vii-viii
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  1. Acknowledgments
  2. pp. ix-xii
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  1. Note to the Reader
  2. pp. xiii-xiv
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  1. Introduction
  2. pp. 1-10
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  1. Chapter One: Food Fights in Twentieth-Century America: The Good Life versus the Healthy Life
  2. pp. 11-42
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  1. Chapter Two: Building a Foundation for Gourmet Dining in America
  2. pp. 43-69
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  1. Chapter Three: Origins, Rituals, and Menus of Gourmet Dining Societies, 1934–1961
  2. pp. 70-100
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  1. Chapter Four: Selectivity and Publicity in the Gourmet Dining Movement
  2. pp. 101-133
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  1. Chapter Five: Beating the Nazis with Truffles and Tripe: The Early Years of Gourmet: The Magazine of Good Living
  2. pp. 134-162
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  1. Chapter Six: Gourmet's Gastronomic Tours: Samuel Chamberlain and His Bouquets
  2. pp. 163-188
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  1. Chapter Seven: From Readers to Cooks?: The Influence of Gourmet/Gourmet Recipes
  2. pp. 189-220
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  1. Chapter Eight: Julia and Simca: A Franco-American Culinary Alliance
  2. pp. 221-247
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  1. Conclusion
  2. pp. 248-258
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  1. Notes
  2. pp. 259-304
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  1. Essay on Sources
  2. pp. 305-314
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  1. Index
  2. pp. 315-324
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Additional Information

ISBN
9781421428116
Related ISBN
9781421429069
DOI
10.1353/book.60324external link
MARC Record
Download
OCLC
1048205497
Launched on MUSE
2018-08-15
Open Access
Yes

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