Revolution at the Table: The Transformation of the American DietIn this wide-ranging and entertaining study Harvey Levenstein tells of how from 1880 to 1930, as America's industries and cities swelled, various reformers tried to use the new nutritional science to make Americans eat more economically and healthily, sometimes with bizarre results. |
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Table des matières
| 3 | |
| 23 | |
| 30 | |
| 44 | |
| 60 | |
| 72 | |
| 86 | |
New Reformers and New Immigrants | 98 |
The Controversy Over Artificial Feeding of Infants | 121 |
Food Will Win the War | 137 |
The Newer Nutrition 19151930 | 147 |
A Revolution of Declining Expectations | 161 |
Workers and Farmers During the Prosperity Decade | 173 |
The Old Restaurant Order Changeth | 183 |
Notes | 213 |
Index | 261 |
Autres éditions - Tout afficher
Revolution at the Table: The Transformation of the American Diet Harvey A. Levenstein Affichage d'extraits - 1988 |
Expressions et termes fréquents
Abel advertising American artificial feeding Atkinson Atwater Atwater's became beef Boston bread breakfast Burritt calories chefs Chicago Christine Frederick coffee consumed consumption cookbook cooking cooperative corn CSS Papers cuisine diet dietary dining dinner dishes eating habits Edward Atkinson Ellen Richards England Kitchen families farmers Fletcher flour food habits food processors French French cuisine fruits and vegetables home economics home economists Horace Fletcher Hotel household Housekeeping Ibid ideas immigrant important industry infant feeding infant mortality Italian Journal labor Lake Placid living Magazine malnutrition meals meat menus middle middle-class milk mothers National Newer Nutrition Nutrition Nutritionists NYAICP particularly pasteurization pediatricians percent poor pork potatoes prepared problem protein Radcliffe College recipes reformers regarded restaurants role Rotch Schlesinger Library school lunch scientific seemed servants served social standards sugar taste tion Univ vitamins women workers working-class wrote York City
Fréquemment cités
Page 24 - You cannot work a man who must have beef and bread, and would like beer, in competition with a man who can live on rice. In all such conflicts and in all such struggles the result is not to bring up the man who lives on rice to the beef and bread standard, but it is to bring down the man living on beef and bread to the rice standard.
Page 119 - ... avoid Italian boys and girls who try to be friendly. I thank God for my light skin and hair, and I choose my companions by the Anglo-Saxon ring of their names. If a boy's name is Whitney, Brown, or Smythe, then he's my pal; but I'm always a little breathless when I am with him; he may find me out. At the lunch hour I huddle over my lunch pail, for my mother doesn't wrap my sandwiches in wax paper, and she makes them too large, and the lettuce leaves protrude. Worse, the bread is homemade; not...
Page 125 - In fine, that in general the cases reported seem to indicate that the farther a food is removed in character from the natural food of a child the more likely its use is to be followed by the development of scurvy.
Page 239 - Infant Feeding and its Influence on Life ; or, the Causes and Prevention of Infant Mortality. By CHF ROUTH, MD, Senior Physician to the Samaritan Hospital. Third Edition. Fcap. 8vo, 7s. 6d. A Practical Manual of the Diseases of Children.
Page 253 - Rice, Influence of Education on the Food Habits of Some New York City Families.
Page 21 - TIMES OF TAKING FOOD.— Nature has fixed no particular hours for eating. When the mode of life is uniform, it is of great importance to adopt fixed hours; when it is irregular, we ought to be guided by the real wants of the system as dictated by appetite. A strong...
Page 8 - ... really lost the apology which elsewhere bears him out in preying upon his less gifted and accomplished animal neighbors. But with all this, the American table, taken as a whole, is inferior to that of England or France. It presents a fine abundance of material, carelessly and poorly treated. The management of food is nowhere in the world, perhaps, more slovenly and wasteful.
Page 5 - If taken freely at breakfast with coarse bread and butter, without meat or flesh of any kind, it has an admirable effect on the general system, often removing constipation, correcting acidities, and cooling off febrile conditions more effectually than the most approved medicines.
Page 7 - It must be always borne in mind that 10,000 or 40,000 inhabitants in an American town, and especially in any new western town, is a number which means much more than would be implied by any similar number as to an old town in Europe. Such a population in America consumes double the amount of beef which it would in England, wears double the amount of clothes, and demands double as much of the comforts of life.
Page 68 - The way to a man's heart is through his stomach," is a painfully plain comment on the way in which we have come to deprave our bodies and degrade our souls at the table. On the side of knowledge it is permanently impossible that half the world, acting as amateur cooks for the other half, can attain any high degree of scientific accuracy or technical skill. The development of any human labor requires specialization, and specialization is forbidden to our cook-by-nature system. What progress we have...
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Informations bibliographiques
| Titre | Revolution at the Table: The Transformation of the American Diet Volume 7 de California Studies in Food and Culture |
| Auteur | Harvey Levenstein |
| Édition | illustrée, réimprimée |
| Éditeur | University of California Press, 2003 |
| ISBN | 0520234391, 9780520234390 |
| Longueur | 275 pages |
| Exporter la citation | BiBTeX EndNote RefMan |