Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Inventing Baby Food
Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth. By the 1950s, commercial baby food had become emblematic of all things modern in postwar Amer...
Eating for Victory
Mandatory food rationing during World War II significantly challenged the image of the United States as a land of plenty and collapsed the boundaries between women's public and private lives by declaring home production and consumption to be political activities. Examining the food-related propaganda surrounding rationing, Eating for Victory decodes the dual message purveyed by the government and the media: while mandatory rationing was necessary to provide food for U.S. and Allied troops overseas, women on the home front were also "required" to provide their families with nutritious food. Amy Bentley reveals the role of the Wartime Homemaker as a pivotal component not only of World War II but also of the development of the United States into a superpower.
Food in Time and Place
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Mormon Polygamous Families
Mormons and non-Mormons all have their views about how polygamy was practiced in the Church of Jesus Christ of Latter-day Saints during the late nineteenth and early twentieth centuries. Embry has examined the participants themselves in order to understand how men and women living a nineteenth-century Victorian lifestyle adapted to polygamy. Based on records and oral histories with husbands, wives, and children who lived in Mormon polygamous households, this study explores the diverse experiences of individual families and stereotypes about polygamy.The interviews are in some cases the only sources of primary information on how plural families were organized. In addition, children from monogamous families who grew up during the same period were interviewed to form a comparison group. When carefully examined, most of the stereotypes about polygamous marriages do not hold true. In this work it becomes clear that Mormon polygamous families were not much different from Mormon monogamous families and non-Mormon families of the same era. Embry offers a new perspective on the Mormon practice of polygamy that enables readers to gain better understanding of Mormonism historically.
Culinary Tourism
“Well-researched and original” essays on the intersection between food and adventure (Publishers Weekly). Culinary Tourism is the first book to consider food as both a destination and a means for tourism. The book’s contributors examine the many intersections of food, culture, and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication—whether they’re trying out a new kind of ethnic restaurant in their own town or the native cuisine of a place far from home. Editor Lucy Long explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also shows how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances that allow for adventurous eating. “Contributors to the book are widely recognized food experts who encourage readers to venture outside the comforts of home and embark on new eating experiences.” —Lexington Herald-Leader
Report of the Clerk of the House from ...
Covers receipts and expenditures of appropriations and other funds.
Dinner Roles
Who cooks dinner in American homes? It's no surprise that “Mom” remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in Dinner Roles: American Women and Culinary Culture. By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, Dinner Roles sheds light on the network of sources that helped perpetuate the notion that co...
A Cultural History of Food in the Medieval Age
"A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."--
From Betty Crocker to Feminist Food Studies
Sheds light on the history of food, cooking, and eating. This collection of essays investigates the connections between food studies and women's studies. From women in colonial India to Armenian American feminists, these essays show how food has served as a means to assert independence and personal identity.
