Three Squares
The Invention of the American Meal
New York : Basic Books, 2013.
Format: Ebook
Description: 1 online resource (558 pages)
We are what we eat, as the saying goes?but we are also how we eat, and when, and where. Our eating habits reveal as much about our national identity as the food on our plates, as food historian Abigail Carroll vividly demonstrates in Three Squares. Reaching back to colonial America, when settlers enjoyed a single, midday meal, Carroll shows how later generations of Americans abandoned this utilitarian habit for more civilized, circumscribed rituals, trading in rustic pottages and puddings for complex roasts, sides, desserts, and?increasingly?processed foods. These new foodstuffs.
Contents:
Cover; Title Page; Copyright; Dedication; Contents; Introduction: We Are How We Eat; 1 Why Colonial Meals Were Messy; 2 The British Invasion; 3 How Dinner Became Special; 4 How Dinner Became American; 5 Why Lunch Is Cold, Cheap, and Quick; 6 Reinventing Breakfast; 7 Snacking Redeemed; 8 The State of the American Meal; Conclusion: The Future of the American Meal; Acknowledgments; Notes; Bibliography; Illustration Credits; Index.
ISBN:
9780465040964
Availability | |||
---|---|---|---|
Call Number | Location | Shelf Location | Status |
Main (Downtown) | Out (Due: 5/6/2024) |
Ebook
More Formats
Electronic resource.
Description based on print version record.
Description based on print version record.