MARC record from Internet Archive

LEADER: 07607cam a2201057 i 4500
001 ocm16464971
003 OCoLC
005 20191109073130.6
008 870729s1988 nyuaf b 001 0 eng
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020 $a9780195043655$q(alk. paper)
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050 00 $aGT2853.U5$bL48 1988
055 0 $aGT2853 U5$bL49 1988
060 00 $aGT 2853.U5$bL657r 1988
070 0 $aGT2853.U5$bL48 1988
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084 $a44.21$2bcl
084 $aHD 375$2rvk
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049 $aMAIN
100 1 $aLevenstein, Harvey A.,$d1938-
245 10 $aRevolution at the table :$bthe transformation of the American diet /$cHarvey A. Levenstein.
264 1 $aNew York :$bOxford University Press,$c1988.
300 $axii, 275 pages, 12 unnumbered pages of plates :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 213-260) and index.
505 0 $aThe American table in 1880: the tastes of the upper crust -- How the other half ate -- The rise of the giant food processors -- The New England kitchen and the failure to reform working-class eating habits -- The "servant problem" and middle-class cookery -- The new nutritionists assault the middle classes -- Scientists, pseudoscientists, and faddists -- New reformers and new immigrants -- The great malnutrition scare, 1907-1930 -- "Best for babies" or "preventable infanticide"?: the controversy over artificial feeding of infants, 1880-1930 -- "Food will win the war" -- The newer nutrition, 1915-1930 -- A revolution of declining expectations -- Workers and farmers during the "prosperity decade" -- The old (restaurant) order changeth -- Too rich and too thin?
520 $aFor most Americans in the 19th century, it wasn't what you ate, but how much you ate, that mattered. Late in the century, doctors wrote books like How To Be Plumb and the voluptuous woman was the ideal. The famed actress Lillian Russell, considered by many the epitome of beauty, weighed almost two hundred pounds. Today, in contrast, Americans seem obsessed with calories, diets and slimness, and with eating healthful amounts of vitamins, minerals, fats and proteins. What sparked this remarkable revolution in the way we eat.
520 $aAs historian Harvey Levenstein points out, the great American food revolution really occurred between the years 1880 and 1930. Focusing on this pivotal half-century, Levenstein provides a vivid account of the people and social forces that redirected the American diet, spiced with colorful portraits of the reformers, scientists, businessmen, faddists and hucksters who promoted or exploited the eating revolution. Here we meet the MIT chemist Ellen Richards and the "scientific" home economists who failed to change workers' diets, but then succeeded with the middle class ... the wealthy faddist Horace Fletcher, the Great Masticator, advocate of a low-protein diet and "thorough mastication" (over 100 chews per mouthful) ... the social workers who despaired over immigrants' eating habits, particularly their love of spicey, one-pot dinners ... the flamboyant Dr. John Harvey Kellogg, and his brother William, who invented corn flakes as a vegetarian health food ... and Elmer McCollum, who discovered vitamins A and D, and who was later hired by General Mills tout the nutritional benefits of white bread.
520 $aLevenstein serves up fascinating insights into the social, economic, and political forces that spurred the eating revolution--urbanization, immigration, technological and agricultural advances, and the changing role of women in society. He examines how nutritional science developed in America; how Prohibition's ban on wine helped destroy French cuisine in America; how changes in women's work, marriage, and the family led to lighter, time-saving meals; and how giant food corporations used massive advertising budgets to change the way Americans prepared foods.
520 $aBy 1930, the eating habits of Americans had undergone an incredible metamorphosis. For anyone who has ever wondered why we eat what we eat, and why we sometimes change, this wide-ranging, colorful social history offers some illuminating and even surprising answers.
583 1 $aFinite$c2018$5UoY
590 $bInternet Archive - 2
590 $bInternet Archive 2
600 07 $aErnährung$2gnd
610 27 $aUmschulungswerkstätten für Siedler und Auswanderer$gBitterfeld$2gnd
650 0 $aFood habits$zUnited States$xHistory.
650 0 $aDiet$zUnited States$xHistory.
650 2 $aDiet$xhistory.
650 2 $aFeeding Behavior.
651 2 $aUnited States.
650 6 $aHabitudes alimentaires$zÉtats-Unis$xHistoire.
650 6 $aRégimes alimentaires$zÉtats-Unis$xHistoire.
650 7 $aDiet.$2fast$0(OCoLC)fst00893284
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
651 7 $aUnited States.$2fast$0(OCoLC)fst01204155
650 17 $aEetgewoonten.$2gtt
650 7 $aErnährungsgewohnheit$2gnd
650 7 $aEss- und Trinksitte$2gnd
650 7 $aHabitos alimentares.$2larpcal
650 07 $aErnährung.$2swd
651 7 $aUSA.$2swd
648 7 $aGeschichte 1880-1930$2swd
653 $aAmericans$aFood habits, 1880-1930
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
776 08 $iOnline version:$aLevenstein, Harvey A., 1938-$tRevolution at the table.$dNew York : Oxford University Press, 1988$w(OCoLC)755282981
856 41 $3Table of contents$uhttp://www.gbv.de/dms/bowker/toc/9780195043655.pdf
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/enhancements/fy0725/87022006-b.html
856 42 $3French equivalent / Équivalent français$uhttps://bac-lac.on.worldcat.org/oclc/299439068
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/enhancements/fy0639/87022006-d.html
938 $aBaker & Taylor$bBKTY$c30.00$d30.00$i0195043650$n0001279203$sactive
938 $aBaker and Taylor$bBTCP$n87022006
938 $aYBP Library Services$bYANK$n101295
994 $a92$bERR
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