Food in American history

Examines food culture in the United States from the 1890s to the 1940s, with historical and cultural information on the preparation and consumption of starches, dairy products, sweets, meats, and beverages; holiday and wedding food customs; food preservation and processing; use of electric appliances, such as toasters and percolators; and changing concepts of diet and nutrition; includes photographs and historical recipes.

Examines food culture in America from 1820 to 1890, discussing the role food played on societal mores and daily life during the era and its lasting impact on modern cuisine.

Explains how Europeans in colonial times used the foods available in the New World to create a new society, culture, and cuisine, and explores how the new cuisine was influenced by the settlers native dishes and preferences.