Revolution at the Table: The Transformation of the American Diet
In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.
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This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food between 1880 and 1930, Levenstein laid the the foundation for the social history of food in modern America.
Introduction : the British-American Culinary heritage31The American table in 1880 : the tastes of the upper crust102How the other half ate233The rise of the giant food processors304The New England kitchen and the failure to reform working-class eating habits445The "servant problem" and middle-class cookery606The new nutritionists assault the middle classes727Scientists, pseudoscientists, and faddists868New reformers and new immigrants989The great malnutrition scare, 1907-192110910"Best for babies" or "preventable infanticide"? : the controversy over artificial feeding of infants, 1880-193012111"Food will win the war"13712The newer nutrition, 1915-193014713A revolution of declining expectations16114Workers and farmers during the "prosperity decade"17315The old (restaurant) order changeth18316Too rich and too thin?194
