Taste of the nation : the New Deal search for America's food
Resource Information
The work Taste of the nation : the New Deal search for America's food represents a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries. This resource is a combination of several types including: Work, Language Material, Books.
The Resource
Taste of the nation : the New Deal search for America's food
Resource Information
The work Taste of the nation : the New Deal search for America's food represents a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries. This resource is a combination of several types including: Work, Language Material, Books.
- Label
- Taste of the nation : the New Deal search for America's food
- Title remainder
- the New Deal search for America's food
- Statement of responsibility
- Camille Bégin
- Subject
-
- Diet
- Diet -- United States -- History -- 20th century
- Electronic books
- Essgewohnheit
- Food
- Food -- United States -- History -- 20th century
- Food habits
- Food habits -- United States -- History -- 20th century
- Food writing
- Food writing -- United States -- History -- 20th century
- History
- Manners and customs
- SOCIAL SCIENCE -- Agriculture & Food
- United States
- United States -- Social life and customs -- 1918-1945
- 1900-1999
- COOKING -- General
- Language
- eng
- Summary
- Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP's vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
- Cataloging source
- DLC
- Dewey number
- 641.30097309/04
- Government publication
- government publication of a state province territory dependency etc
- Index
- index present
- LC call number
- TX360.U6
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- Series statement
- Studies in sensory history
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