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Un repas carré : une histoire culinaire de la Grande Dépression
by Ziegelman, Jane; Coe, Andrew | HC | Good
7,34 USD
Environ6,25 EUR
État :
“Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ”... En savoir plusà propos de l'état
Bon état
Livre ayant déjà été lu, mais qui est toujours en bon état. La couverture présente des dommages mineurs, comme des éraflures, mais n'est ni trouée ni déchirée. Pour les couvertures rigides, la jaquette n'est pas nécessairement incluse. La reliure présente des marques d'usure mineures. La majorité des pages sont intactes. Pliures et déchirures mineures. Soulignement de texte mineur au crayon. Aucun surlignement de texte. Aucune note dans les marges. Aucune page manquante. Consulter l'annonce du vendeur pour avoir plus de détails et voir la description des défauts.
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Lieu où se trouve l'objet : Aurora, Illinois, États-Unis
Délai de livraison :
Estimé entre le mer. 30 juil. et le sam. 2 août à 94104
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Numéro de l'objet eBay :196359833966
Dernière mise à jour le 22 juil. 2025 10:40:30 CEST. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Bon état
- Commentaires du vendeur
- Binding
- Hardcover
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780062216410
À propos de ce produit
Product Identifiers
Publisher
HarperCollins
ISBN-10
0062216414
ISBN-13
9780062216410
eBay Product ID (ePID)
219189958
Product Key Features
Book Title
Square Meal : a Culinary History of the Great Depression
Number of Pages
336 Pages
Language
English
Topic
Environmental Science (See Also Chemistry / Environmental), Economic History, United States / 20th Century, Sociology / General, United States / State & Local / South (Al, Ar, Fl, Ga, Ky, La, ms, Nc, SC, Tn, VA, WV), Regional & Ethnic / American / General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, United States / General
Publication Year
2016
Genre
Cooking, Social Science, Science, Business & Economics, History
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
18.6 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
LCCN
2016-016051
TitleLeading
A
Reviews
The authors give a fresh slant to the familiar but complicated history of one of America's most difficult eras… A highly readable, illuminating look at the many ramifications of feeding the hungry in hard times., This revealing and perceptive book recalls the Depression through the food history of that dismal era. Intriguing recipes of that period's most popular dishes help tell the story., "This revealing and perceptive book recalls the Depression through the food history of that dismal era. Intriguing recipes of that period's most popular dishes help tell the story." -- Mimi Sheraton, food critic, journalist, and author of 1,000 Foods to Eat Before You Die "An engaging social history... The vivid recreation of American eating at a historical crossroads is engrossing." -- Publishers Weekly "This engaging social history, served up with period recipes, shows just how much the Great Depression fundamentally altered the way Americans shop, cook and eat." -- Pamela Paul, New York Times Book Review "[An] engaging and often moving cultural history... [An] eloquent work of historical summation." -- New York Times Book Review "The Great Depression has long been elusive in the history of American food and cooking: we've seen snapshots but never a full portrait. Now, with the deep, thoughtful research and lively writing for which they they're both known, Andrew Coe and Jane Ziegelman at last open up this era." -- Laura Shapiro, author of Something from the Oven: Reinventing Dinner in 1950s America "The authors give a fresh slant to the familiar but complicated history of one of America's most difficult eras... A highly readable, illuminating look at the many ramifications of feeding the hungry in hard times." -- Kirkus Reviews "one of those rare books which deliver more than they promise." -- Washington Times, An engaging social history… The vivid recreation of American eating at a historical crossroads is engrossing., The Great Depression has long been elusive in the history of American food and cooking: we've seen snapshots but never a full portrait. Now, with the deep, thoughtful research and lively writing for which they they're both known, Andrew Coe and Jane Ziegelman at last open up this era., This engaging social history, served up with period recipes, shows just how much the Great Depression fundamentally altered the way Americans shop, cook and eat.
Dewey Edition
23
Dewey Decimal
641.597309/04
Synopsis
James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture. The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished--shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored "food charity." For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, "home economists" who had long fought to bring science into the kitchen rose to national stature. Tapping into America's long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine--a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then--and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs., James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced-the Great Depression-and how it transformed America's culinary culture. The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished-shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored "food charity." For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, "home economists" who had long fought to bring science into the kitchen rose to national stature. Tapping into America's long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine-a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then-and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.
LC Classification Number
TX715.Z54 2016
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