America`s Founding Food: The Story of New England Cooking, Keith Stavely, Kathleen Fitzgerald
Автор: Haley Название: Turning The Tables ISBN: 1469609800 ISBN-13(EAN): 9781469609805 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 5405.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the twentieth century, even the best restaurants dished up ethnic and American foods to middle-class urbanites spending a night on the town. In Turning the Tables , Andrew Haley examines the transformation of American public dining at the start of the twentieth century and argues that the birth of the modern American restaurant helped establish the middle class as the arbiter of American culture. Early twentieth-century battles over French-language menus, scientific eating, ethnic restaurants, unescorted women, tipping, and servantless restaurants pitted the middle class against the elite. United by their shared preferences for simpler meals and English-language menus, middle-class diners defied established conventions and successfully pressured restaurateurs to embrace cosmopolitan ideas of dining that reflected the preferences and desires of middle-class patrons. Drawing on culinary magazines, menus, restaurant journals, and newspaper accounts, including many that have never before been examined by historians, Haley traces material changes to restaurants at the turn of the century that demonstrate that the clash between the upper class and the middle class over American consumer culture shaped the ""tang and feel"" of life in the twentieth century. |Haley examines the transformation of American public dining at the start of the twentieth century and argues that the birth of the modern American restaurant helped establish the middle class as the arbiter of American culture.
In the seventeenth and eighteenth centuries, British colonists found the New World full of resources. With land readily available but workers in short supply, settlers developed coercive forms of labor—indentured servitude and chattel slavery—in order to produce staple export crops like rice, wheat, and tobacco. This brutal labor regime became common throughout most of the colonies. An important exception was New England, where settlers and their descendants did most work themselves. In Town Born, Barry Levy shows that New England's distinctive and far more egalitarian order was due neither to the colonists' peasant traditionalism nor to the region's inhospitable environment. Instead, New England's labor system and relative equality were every bit a consequence of its innovative system of governance, which placed nearly all land under the control of several hundred self-governing town meetings. As Levy shows, these town meetings were not simply sites of empty democratic rituals but were used to organize, force, and reconcile laborers, families, and entrepreneurs into profitable export economies. The town meetings protected the value of local labor by persistently excluding outsiders and privileging the town born. The town-centered political economy of New England created a large region in which labor earned respect, relative equity ruled, workers exercised political power despite doing the most arduous tasks, and the burdens of work were absorbed by citizens themselves. In a closely observed and well-researched narrative, Town Born reveals how this social order helped create the foundation for American society.
Описание: "An engaging piece of historical detective work and narrative craft." -Chicago Tribune
Автор: Goucher Название: Congotay! Congotay! A Global History of Caribbean Food ISBN: 0765642158 ISBN-13(EAN): 9780765642158 Издательство: Taylor&Francis Рейтинг: Цена: 25265.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
Автор: Patterson Lynne Drysdale Название: Taproots of Tennessee: Historic Sites and Timeless Recipes ISBN: 162190511X ISBN-13(EAN): 9781621905110 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 4158.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: What was served at President James K. Polk`s White House dinners? What foods graced the table of John Sevier, Tennessee`s First Governor? In Taproots of Tennessee, Lynne Drysdale Patterson answers these questions and more, exploring nearly two centuries of Tennessee foodways.
Автор: Goucher Candice Название: Congotay! Congotay! a Global History of Caribbean Food ISBN: 0765642166 ISBN-13(EAN): 9780765642165 Издательство: Taylor&Francis Рейтинг: Цена: 7195.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
Автор: Miller Adrian Название: President`s Kitchen Cabinet ISBN: 1469647672 ISBN-13(EAN): 9781469647678 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 3260.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: An NAACP Image Award Finalist for Outstanding Literary Work—Non Fiction
James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, ""He never ate that souffle, but it never fell until the minute he died.""
A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's ""onions done in the Brazilian way"" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
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