000			03904cam a22004578i 4500
001			ocn947104710
003			OCoLC
005			20240927073552.0
008			160408s2016 nyu b 001 0 eng
010			_a 2016016051
020			_a9780062216410 (hardback)
020			_a0062216414 (hardback)
020			_a9780062216427 (paperback)
020			_a0062216422 (paperback)
040			_aDLC _beng _erda _cDLC _dOCLCO _dOCLCF _dOCLCO _dHSA
042			_apcc
043			_an-us---
050	0	0	_aTX715 _b.Z54 2016
082	0	0	_a641.597309/04 _223
084			_aCKB041000 _2bisacsh
100	1		_aZiegelman, Jane, _eauthor. _921042
245	1	2	_aA square meal : a culinary history of the Great Depression
250			_aFirst edition.
300			_a314 pages cm
504			_aIncludes bibliographical references and index.
520	2		_a"Jane Ziegelman, author of the acclaimed 97 Orchard, and her husband, Andrew Coe, team up for an in-depth exploration of America's greatest food crisis"--
520	2		_a"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"--
648		0	_a1900-1999 _9133318
650		0	_aCooking, American _xHistory _y20th century. _921043
650		0	_aDepressions _y1929 _zUnited States. _921044
650		0	_aCrises _zUnited States _xHistory _y20th century. _921045
650		0	_aSocial change _zUnited States _xHistory _y20th century. _911174
650		0	_aFood supply _zUnited States _xHistory _y20th century. _921046
650		0	_aDiet _zUnited States _xHistory _y20th century. _921047
650		0	_aHome economics _zUnited States _xHistory _y20th century. _921048
651		0	_aUnited States _xSocial conditions _y1933-1945. _921049
651		0	_aUnited States _xEnvironmental conditions _xHistory _y20th century. _921050
655		7	_aHistory. _2fast _94711
700	1		_aCoe, Andrew _q(Andy), _eco-author. _921051
942			_2ddc _cNF
999			_c54946 _d54946