Lunch: a history
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Lanham [u.a.]
Rowman & Littlefield
2014
|
| Schriftenreihe: | The meals series as part of the Rowman & Littlefield studies in food and gastronomy
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | IX, 193 S. |
| ISBN: | 9781442227460 |
Internformat
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Datensatz im Suchindex
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|---|---|
| adam_text | CONTENTS,
SERIES
FOREWORD, by Ken Albala
vii
ACKNOWLEDGMENTS
ix
INTRODUCTION
1
1
THE HISTORY OF LUNCH
5
2
CLASSIC LUNCH FARE AND CULTURAL
IMPORTANCE IN THE UNITED STATES
AND AROUND THE WORLD
43
3
LUNCH AT HOME
71
4
LUNCH AWAY FROM HOME
97
5
LUNCH IN THE ARTS AND
POPULAR MEDIA
131
NOTES
163
SELECTED BIBLIOGRAPHY
179
INDEX
183
ABOUT THE AUTHOR
193
FOOD
·
HISTORY THE HEALS
SERIES
*
EDITOR
Megan
Elias
reveals the lunch box to be a capacious cultural
container; whether a Japanese
bento,
an Indian tiffin, or the latest
Hollywood tie-in, it packs history as well as nourishment.
—
JEFFREY M. PILCHER, author of
Planet
Taco:
A Global History of Mexican Food
Drawing from a wide range of sources,
Elias
demonstrates how rhythms of work and leisure have shaped meal
patterns for the rich, the poor, and the middling sort. Lunch shows us how overtime breakfast, luncheon, dinner,
supper, tiffin, etc., have mutually elbowed each other into place, producing each repast while sorting the classifica¬
tion system of daily meals. A number of startling yet illuminating analogies, such as those between the Ploughman s
Lunch and the Mesopotamian worker s meal, and between sushi and the Anglo-American devotion to a cold protein
wrapped in a starch, makes this book thought provoking and immensely readable.
—
KRISHNENDU RAY, chair, Department of Nutrition Food Studies and Public Health, New York University;
author of Migrant s Table
(2004);
coeditor
of Curried Cultures
(2012)
LUNCH HAS NEVER BEEN JUST A MEAL. The meal most often eaten in public, lunch has a long tradition of
establishing social status and cementing aliiances. From the Ploughman s Lunch in the field to the Power Lunch at
the Four Seasons, the particulars of lunch decisions
—
where, with whom, and what we eat
—
often mark our place
in the world. Indeed, lunch has galvanized political movements and has been at the center of efforts to address the
needs of those unable to provide enough food for their families. The American School Lunch Act of
1946,
inspired
by the malnutrition discovered by war-time recruiters, demonstrated that lunch could represent the very health of
the nation. In the
1960s,
the right to eat at one of America s ubiquitous lunch counters came to represent America s
moral health. Issues of who cooks lunch, who eats what, and how and even when (before exercise or after?) in public
institutions continues to spur activists,
Exploring the rich history and culture of this most-observed and versatile meal, Lunch draws on a wide range of
sources, from letters and memoirs to fiction, cookbooks, institutional records, art, and popular media, and from tea
room menus to lunch truck Twitter feeds. Megan
Elias
considers the history of lunch not only in America, but around
the world to reveal the rich traditions and considerable changes this meal has influenced over the years.
MEGAN
ELIAS
is associate professor of history at Queensborough Community College, CUNY. She is the
author of Food in the United States,
Ï890-Ï945
(2009)
and Stir It Up: Home Economics in American Culture
(2008).
|
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