Add to ORKGFood expert and celebratfood historian andrew F. Smith recountns- in delicious detail-the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated and corn-rich as it today, and the atylle of American cooking
Recent developments in sensory history highlight the rewards of a sensory approach to the topic of r...
By Amanda Moniz Historians are currently engaged in a project of learning to use food as a source an...
This cookbook covers the years 1840 through 1945, a time during which American cookery underwent a f...
Food and cuisine are important subjects for historians across many areas of study. Food, after all, ...
The sudden and dramatic interest in food scholarship in the past two decades might lead one to belie...
Post-Revolutionary American food, common and genteel, acted as both a construct of and contributor t...
Some food-writers today think that the glory days of American eating are in the past. There is no do...
Praca magisterska przedstawia historię rozwoju kuchni amerykańskiej, od początku powstania państwa a...
American Cuisine is a description of cuisine that indigenous to people who live in the United States...
By Theresa McCulla When members of the American Historical Association gathered for their annual mee...
By the end of the eighteenth century an American cuisine existed, with certain elements common to al...
Since 1970, significant changes have occurred in what Americans eat, where they buy their food, and ...
Food historian Abigail Carroll’s debut book, Three Squares: the Invention of the American Meal, expl...
Green Nancy L. Hasia R. Diner Hungering for America : Italian, Irish, and Jewish Foodways in the Age...
Grow Food, Cook Food, Share Food is a practical food history lesson, an editorial about everything g...
Recent developments in sensory history highlight the rewards of a sensory approach to the topic of r...
By Amanda Moniz Historians are currently engaged in a project of learning to use food as a source an...
This cookbook covers the years 1840 through 1945, a time during which American cookery underwent a f...
Food and cuisine are important subjects for historians across many areas of study. Food, after all, ...
The sudden and dramatic interest in food scholarship in the past two decades might lead one to belie...
Post-Revolutionary American food, common and genteel, acted as both a construct of and contributor t...
Some food-writers today think that the glory days of American eating are in the past. There is no do...
Praca magisterska przedstawia historię rozwoju kuchni amerykańskiej, od początku powstania państwa a...
American Cuisine is a description of cuisine that indigenous to people who live in the United States...
By Theresa McCulla When members of the American Historical Association gathered for their annual mee...
By the end of the eighteenth century an American cuisine existed, with certain elements common to al...
Since 1970, significant changes have occurred in what Americans eat, where they buy their food, and ...
Food historian Abigail Carroll’s debut book, Three Squares: the Invention of the American Meal, expl...
Green Nancy L. Hasia R. Diner Hungering for America : Italian, Irish, and Jewish Foodways in the Age...
Grow Food, Cook Food, Share Food is a practical food history lesson, an editorial about everything g...
Recent developments in sensory history highlight the rewards of a sensory approach to the topic of r...
By Amanda Moniz Historians are currently engaged in a project of learning to use food as a source an...
This cookbook covers the years 1840 through 1945, a time during which American cookery underwent a f...