American appetites : a documentary reader / edited by Jennifer Jensen Wallach and Lindsey R. Swindall.

Format:

Book

Author/Creator:

Wallach, Jennifer Jensen, author.

Contributor:

Wallach, Jennifer Jensen, 1974-

Swindall, Lindsey R., 1977-

Series:

Food and foodways

Language:

English

Subjects (All):

Food habits--United States--History.

Food habits.

Food habits--United States--History--Sources.

Food--United States--History.

Food.

Food--United States--History--Sources.

United States.

Physical Description:

1 online resource (xxii, 246 pages) : illustrations

Place of Publication:

Fayetteville, Arkansas : University of Arkansas Press, 2014.

Language Note:

English

Summary:

"Designed to appeal to students of history and foodies alike, American Appetites, the first book in the University of Arkansas Press's new Food and Foodways series, brings together compelling firsthand testimony describing the nation's collective eating habits throughout time. Beginning with Native American folktales that document foundational food habits and ending with contemporary discussions about how to obtain adequate, healthful, and ethical food, this volume reveals that the quest for food has always been about more than physical nourishment, demonstrating changing attitudes about issues ranging from patriotism and gender to technology and race. Readers will experience vicariously hunger and satiation, culinary pleasure and gustatory distress from perspectives as varied as those of enslaved Africans, nineteenth-century socialites, battle-weary soldiers, impoverished immigrants, and prominent politicians. Regardless of their status or the peculiarities of their historical moment, the American's whose stories are captured here reveal that U.S. history cannot be understood apart from an examination of what drives and what feeds the American appetite." -- Provided by publisher.

Contents:

Series Editors Preface

Acknowledgments

Introduction

1. Foundational Food

The Arapaho Learn How to Hunt Buffalo

The Iroquois Learn to Grow Beans, Corn, and Squash Together

Spanish Explorer Francisco Vasquez de Coronado Encounters Pueblo Food, 1540

Athanase de Mézières Describes Wichita Food Habits in Eighteenth Century Texas

Antoine-Simon Le Page du Pratz Describes the Food of Eighteenth-Century Louisiana

Engravings by Jacques Le Moync de Morques Depict Native American Subsistence Strategies in Sixteenth-Century Florida

2. Colonial Culinary Encounters

Englishman John Gerarde Evaluates the Nutritional Value of Maize, 1597

Olaudah Equiano Describes the Food of Seventeenth-Century Igbo

Alexander Falconbridge Describes the Food of the Middle Passage

Colonial Advertisement Offering Slaves for Sale Who Had Experience Cultivating Rice

Wahunsonacock Advises the English Residents of Jamestown Not to Steal Food from Native Americans

Captain John Smith Describes the Starving Time of 1609-1610

The Colonists at Plimoth Plantation Celebrate Their 1621 Harvest

Massachusetts Colonist Mary Rowlandson Describes the Food Eaten by the Algonquin Who Held Her Captive in 1675 and 1676

An Indentured Servant in Virginia Begs His Parents for Food, 1623

3. Developing a National Cuisine

Cotton Mather Describes Religious Fasting, 1683

Changing Fireplace Technology

Sarah Kemble Knight Describes Dining during a 1704 Journey from Boston to New Haven

Cartoon Depicting Colonial Response to the British Tax on Tea, 1774

New York Coffeehouse, 1797

Excerpts from the First American Cookbook

Benjamin Franklin Gives Advice about Eating and Drinking in Poor Richard's Almanack

Thomas Jefferson Requests American Food while Living in France

Kitchen Inventory at Monticello Created by James Hemings

In a Letter to James Monroe, James Madison Reacts to Diplomatic Scandal over Dining Etiquette

4. Nineteenth-Century Expansion

Lydia Maria Child Advises American Women, 1832

Memoir of a Wagon Train to California, 1849

Cowboys Eating on the Range

Song about John Chinaman, 1850s

Laguna Pueblo Women Grinding Corn

Rose Wilder Lanes Memoir of Life in the West, 1880s

5. Foodways during Enslavement and War

Recipes and Advice for Southern Cooks, 1824

Frederick Douglass Recalls Childhood Hunger, 1845

Harriet Jacobs's Memoir, 1861

Diary of a Soldier from Illinois, 1862

Bread Riot in Richmond, 1863

Lincoln Declares a Day of National Thanksgiving, 1863

Union Officers Dining in the Field, 1864

Recipes and Counsel for Southern Women after the War, 1867

6. Eating in an Age of Decadence and Empire

Criticism of Conspicuous Consumption, 1903

Dinner Party Etiquette in 1877

The Nation Magazine Comments on the "Servant Problem"

Dinner at Delmonico's

Advice on How to Achieve the Ideal Body Type in the Nineteenth Century

Lillian Russell: A Nineteenth-Century Beauty

Italian Foodways Expand the American Palate

Jewish Immigrants Import Kosher Food Practices

Food Vendors in New York City

Captain Frank N. Moore Testifies about the Quality of Military Food Supplies during the Spanish American War

Taft Banquet Highlights US Imperial Interests

7. Food and Social Reform in the Progressive Era

John Harvey Kellogg Gives Dietary Advice to Adolescent Girls

Upton Sinclair Publicizes Unsanitary Conditions in Meat-Processing Facilities

A Multiethnic Dinner Party in the Age of Immigration

Catherine E. Beecher and Harriet Beecher Stowe Advocate for the Training of Housewives

Pearl Idelia Ellis Argues that Dietary Reform Can Aid in Assimilation and End Crime

A Cooking Class at the Carlisle Indian Industrial School, 1901

Mary Hinman Abel Creates Recipes for the Economically Disadvantaged

New York City Tenement Kitchen Doubles as a Home Workshop in 1911

The US Food Administration Asks for Voluntary Food Conservation during World War I

The Federal Government Equates Food Behavior with Military Behavior during World War I

8. From Prohibition to the Great Depression

Migration and Memories of Food

Bemoaning the Approach of Prohibition, 1917

Raid on Alcohol, early 1920s

Anti-Saloon League Program, 1937

Difficulty Finding Tenants

Family Praying over Meal by Roadside, 1939

Children Return to School Hoping for Free Lunch, 1939

Rural Electrification Agency Improves Kitchens, 1930s-1940s

Ethnic Grocery Store in Houston

9. Wartime Food and Postwar Consumption

Freedom from Want, 1941

Wartime Rationing, 1943

American Culinary Encounter, 1942

Eating in an Internment Camp, 1942

George C. Marshall on Hunger in Europe, 1947

Nutritional Recommendations, 1940S-1950S

New Appliances, 1950s

Condiment Production

Convenience Food Recipes, 1950s

Kitchen Debate, 1959

10. Politics, Protest, and Food

Desegregating Eating Establishments in Arkansas, 1960s

Cesar Chavez and the United Farm Workers, 1960s

The Diggers' Free City, 1968

Mentis from the Kennedy and Johnson White Houses, 1962 and 1964

Nixon in China, 1972

Senate Diet Hearings, 1973

11. Contemporary Food Issues

Dietary Guidelines for Americans, 1980 and 1995

The US Department of Agriculture Develops Educational Icons to Give Dietary Advice

The US Department of Agriculture Certifies Some Food as Organic

The Federal Government Justifies Providing Subsistence for the Nation's Poorest Citizens

Let's Move! Factsheet

James McWilliams Advocates for Meatless Hot Dogs

A. Breeze Harper Urges the Food Movement to Be Sensitive to Issues of Race and Class

For Further Reading

Index.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781610755504

1610755502

OCLC:

898051608