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Food on the Page
In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
Food in the United States, 1890-1945
No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways. From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augure...
Stir it Up
Stir It Up explores the changing aims of home economics while putting the phenomena of Martha Stewart, Rachael Ray, Ty Pennington, and the "Mommy Wars" into historical context.
Lunch
Lunch has never been just a meal; the meal most often eaten in public, lunch has a long tradition of establishing social status and cementing alliances. From the ploughman’s lunch in the field to the power lunch at the Four Seasons, the particulars of lunch decisions—where, with whom, and what we eat—often mark our place in the world. Lunch itself has galvanized political movements and been at the center of efforts to address poverty and malnutrition; the American School Lunch Act of 1946 enforced the notion that lunch could represent the very health of the nation, and sit-ins and protests at lunch counters in the 1960s thrust this space into moral territory. Issues of who cooks lunch,...
Diners, Dudes, and Diets
The phrase "dude food" likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what's on the plate. Emily J. H. Contois's provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn't meet traditional standards of economic and social success or manly self-control. In the Great Recession's aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys. In a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.
The Seventh Member State
For nearly two decades, including after its independence, Algeria was named as a part of the European Economic Community. Megan Brown unearths this forgotten history, showing that early visions of European unity were not limited to the “natural” geographic boundaries on which many today insist.
Aisha’s Cushion
Media coverage of the Danish cartoon crisis and the destruction of the Buddhas of Bamiyan left Westerners with a strong impression that Islam does not countenance depiction of religious imagery. Jamal J. Elias corrects this view by revealing the complexity of Islamic attitudes toward representational religious art. Aisha’s Cushion emphasizes Islam’s perceptual and intellectual modes and in so doing offers the reader both insight into Islamic visual culture and a unique way of seeing the world. Aisha’s Cushion evaluates the controversies surrounding blasphemy and iconoclasm by exploring Islamic societies at the time of Muhammad and the birth of Islam; during early contact between Arab M...
United Tastes
The Library of Congress has designated American Cookery (1796) by Amelia Simmons one of the eighty-eight "Books That Shaped America." Its recognition as "the first American cookbook" has attracted an enthusiastic modern audience of historians, food journalists, and general readers, yet until now American Cookery has not received the sustained scholarly attention it deserves. Keith Stavely and Kathleen Fitzgerald's United Tastes fills this gap by providing a detailed examination of the social circumstances and culinary tradition that produced this American classic. Situating American Cookery within the post-Revolutionary effort to develop a distinct national identity, Stavely and Fitzgerald d...
Christianity and the Transformation of the Book
When early Christians began to study the Bible, and to write their own history and that of the Jews whom they claimed to supersede, they used scholarly methods invented by the librarians and literary critics of Hellenistic Alexandria. But Origen and Eusebius, two scholars of late Roman Caesarea, did far more. Both produced new kinds of books, in which parallel columns made possible critical comparisons previously unenvisioned, whether between biblical texts or between national histories. Eusebius went even farther, creating new research tools, new forms of history and polemic, and a new kind of library to support both research and book production. Christianity and the Transformation of the B...
The Jews in the Greek Age
A history of the Jews in the Greek age, charting issues of stability and change in Jewish society during a period that ranges from the conquest of Palestine by Alexander the Great in the fourth century, until approximately 175 B.C.E. and the revolt of the Maccabees.
