This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food between 1880 and 1930, Levenstein laid the the foundation for the social history of food in modern America.aquot;Health first and education later, aquot; should be the slogan, he said, for if the war continued the older of his subjects might be declared unfit for national service. ... 10. 1. See, for example, Laidesa#39; Home Journal, 7 (April 1890), 25; Alice Kessler- Harris, Women Have Always Worked: ... American Journal of Public Hygiene, 6 ( 1910), 400; Arthur V. Meigs, Milk Analysis and Infant Feeding (Philadelphia, Notes 239.
|Title||:||Revolution at the Table|
|Author||:||Harvey A. Levenstein|
|Publisher||:||Univ of California Press - 1988|