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Canned
Condensed milk : the development of the early canning industry -- Growing a better pea : canners, farmers, and agricultural scientists in the 1910s and 1920s -- Poisoned olives : consumer fear and expert collaboration -- Grade A tomatoes : labeling debates and consumers in the New Deal -- Fighting for safe tuna : postwar challenges to processed food -- BPA in Campbell's soup: new threats to an entrenched food system
Acquired Tastes
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
US History in 15 Foods
From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats.
Movable Markets
The untold story of America's wholesale food business. In nineteenth-century America, municipal deregulation of the butcher trade and state-incorporated market companies gave rise to a flourishing wholesale trade. In Movable Markets, Helen Tangires describes the evolution of the American wholesale marketplace for fresh food, from its development as a bustling produce district in the heart of the city to its current indiscernible place in food industrial parks on the urban periphery. Tangires follows the middlemen, those intermediaries who became functional necessities as the railroads accelerated the process of delivering perishable food to the city. Tracing their rise and decline in the wak...
Visualizing Taste
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisib...
In Defense of Processed Food
It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and ...
Data, a Love Story
“Amy Webb found her true love after a search that's both charmingly romantic and relentlessly data-driven. Anyone who uses online dating sites must read her funny, fascinating book.”—Gretchen Rubin, #1 New York Times bestselling author of The Happiness Project After yet another disastrous date, Amy Webb was preparing to cancel her JDate membership when epiphany struck: her standards weren’t too high, she just wasn’t approaching the process the right way. Using her gift for data strategy, she found which keywords were digital-man magnets, analyzed photos, and then adjusted her (female) profile to make the most of that intel. Then began the deluge—dozens of men who actually met her own stringent requirements wanted to meet her. Among them: her future husband, now the father of her child.
Modern Food, Moral Food
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
The Undocumented Everyday
Examining how undocumented migrants are using film, video, and other documentary media to challenge surveillance, detention, and deportation As debates over immigration increasingly become flashpoints of political contention in the United States, a variety of advocacy groups, social service organizations, filmmakers, and artists have provided undocumented migrants with the tools and training to document their experiences. In The Undocumented Everyday, Rebecca M. Schreiber examines the significance of self-representation by undocumented Mexican and Central American migrants, arguing that by centering their own subjectivity and presence through their use of documentary media, these migrants ar...
The Year Nine: A Tale of the Tyrol
It was dusk; and the mountains were reverberating with loud thunder-claps, while the rain helped to swell a turbid river that swept through the valley, and past the door of a small wirth-haus or inn, known less by its sign of "The Crown," than as "am Sand," by reason of the strip of sand on which it was built. A cheerful looking, comely woman, clad in a superabundance of woollen petticoats, was busy at the stove, cooking the supper of a foot-traveller who read a crumpled newspaper at the window; while surrounding the kitchen-table, three or four peasants, who had been driven in by the rain, were hungrily supping milk-porridge from a large bowl common to them all. A pretty girl of sixteen, af...
