No Foreign Food
The American Diet in Time and Place
By (author) Richard Pillsbury
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No Foreign Food by Richard Pillsbury
Book DescriptionNo Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today's restless melange of exotic foods? Why are Hoppin' Jon, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet.Appropriately, Richard Pillsbury reviews the colonial American diet and its evolution from its Old World origins to the impact of the Industrial Revolution on food. He emphasizes the roles of transportation development and technological change, the rise of great food companies, the changing role of the food distribution system, the impact of changing immigration patterns, and the ways that cookbooks reflect and shape our foodways.The book concludes with an examination of America's contemporary cuisine. Noting current trends at home and in restaurants, Pillsbury reflects on the changing character of the new American diet, the growing nationalization and declining regionalization of what and how we eat, and a future where there is no foreign food.
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Book DetailsISBN: 9780813327396
(229mm x 152mm x 17mm)
Imprint: Westview Press Inc
Publisher: The Perseus Books Group
Publish Date: 6-Feb-1998
Country of Publication: United States
Books By Author Richard Pillsbury
New Encyclopedia of Southern Culture, Paperback (May 2006)» View all books by Richard Pillsbury
Discusses the contestable issue of where the cultural South is located, both on maps and in the minds of Americans. The author's introductory essay explores the evolution of geographic patterns of life within the region - agricultural practices, urban patterns, residential buildings, religious preferences, foodways, and language.
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Author Biography - Richard Pillsbury
Richard Pillsbury is professor of geography at Georgia State University.
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