The taste of America: with a new introduction
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Urbana [u.a.]
Univ. of Illinois Press
2000
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| Edition: | 1. Illinois paperback ed. |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis Klappentext |
| Physical Description: | XXI, 390 S. Ill. |
| ISBN: | 0252068750 |
Staff View
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Record in the Search Index
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Contents Introduction: The Taste of Y2K xi Acknowledgments Rape of the Palate I. 2. xxiii i Onward and Downward Colonial Eden 3. 9 21 4. “Better Than Fresh” 34 5. Let Them Eat Cake 56 6. The Art of the Hearth 7. 8. 9. 10. Eliza 70 96 Fannie 113 The Recipe Racket 131 The Gourmet Plague Vive la Différence il. 132 775 12. Dining Out /97 13. The Hustlers 217 14. A la Mode 240
Home Ec 15. 16. ту. 18. 233 The Nonfoodists 263 Manicured Chickens 283 The Green Revolution 19. Hope 303 32g A Co-Authors Note 337 APPENDIX Fancy Is Not Always Good 33g Our Last Review 343 Heartburn 343 Karen's Thanksgiving Turkey 348 But Let the Potato Chips Fall Where They May 331 Icon Flambe 333 Bibliography Index 361 37g
^ JOHN L. HESS KAREN HESS ^/ his classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority ofJohn L. Hess, onetime food critic of the New York Times, and Karen Hess, the pioneering historian of cookery, The Taste of America is both a history ofAmerican cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow. The Taste ofAmerica provoked the cook ing experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now “Kool-Aid like Mother used to make” has become “Kool-Aid like Grandmother use to make,” and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history. This much-needed new edition chars Julia Child (“She’s not a cook, but she plays one on TV”), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan “Eat your heart out, Mother Nature”). Delectable reading for consumers, reformers, and scholars, this twenty fifth anniversary reissue of The Taste ofAmerica will serve well into the new millennium. |
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| discipline | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| edition | 1. Illinois paperback ed. |
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| spelling | Hess, John L. Verfasser aut The taste of America with a new introduction John L. Hess & Karen Hess 1. Illinois paperback ed. Urbana [u.a.] Univ. of Illinois Press 2000 XXI, 390 S. Ill. txt rdacontent n rdamedia nc rdacarrier Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Essgewohnheit (DE-588)4139275-9 gnd rswk-swf USA (DE-588)4078704-7 gnd rswk-swf USA (DE-588)4078704-7 g Essgewohnheit (DE-588)4139275-9 s Ess- und Trinksitte (DE-588)4015556-0 s DE-604 Hess, Karen 1918-2007 Verfasser (DE-588)1284888320 aut Digitalisierung UB Augsburg - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009133075&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Augsburg - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009133075&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext |
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| title | The taste of America with a new introduction |
| title_auth | The taste of America with a new introduction |
| title_exact_search | The taste of America with a new introduction |
| title_full | The taste of America with a new introduction John L. Hess & Karen Hess |
| title_fullStr | The taste of America with a new introduction John L. Hess & Karen Hess |
| title_full_unstemmed | The taste of America with a new introduction John L. Hess & Karen Hess |
| title_short | The taste of America |
| title_sort | the taste of america with a new introduction |
| title_sub | with a new introduction |
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