Part I: Cooking Times 1. Pre-Colonial 2. Early American 3. Nineteenth Century 4. Twentieth Century 5. Contemporary Issues Part II: Ingredients 6. Grains 7. Meat 8. Alcohol 9. Sugar 10. Fish 11. Fruits and Vegetables Part III: Recipes 12. Kitchens 13. Holidays and Festivals 14. Restaurant Culture 15. Food Tourism 16. Food Policy 17. Food and the Environment Part IV: Appetites 18. Food and Immigration 19. Food and Race 20. Food and Regionalism 21. Food and American Wars 22. Food and Gender 23. Food and Empire 24. Food and Entertainment 25. Food and Marketing
Jennifer Jensen Wallach is Associate Professor of History at the University of North Texas. Micahel D. Wise is Assistant Professor at the University of North Texas.
"The Routledge History of American Foodways is essential reading for readers of both the American experience and its complex regional and national food cultures.ã In this foundational work, editors Jennifer Jensen Wallach and Michael Wise bring together a powerhouse of thinkers to decode the fascinating intersection of food and American history from the continent's first hunters and gatherers to today's contemporary food activists. Here we uncover the essence of what it means to be American through our shared and contested food choices." -Marcie Cohen Ferris, University of North Carolina at Chapel Hill "This comprehensive volume is the single best resource for the history of food in the United States. With it, a new generation of scholars is making its mark on the field of food studies." -Jeffrey M. Pilcher, University of Toronto Scarborough "Sweeping in scope yet meticulous in scholarship, these essays provide an essential and excellent overview of food in the United States. They thoughtfully analyze the most important topics to create a superb introduction to food studies. I can hardly wait to incorporate this work into my research and teaching." -Rebecca Sharpless, Texas Christian University