Taste of the nation : the New Deal search for America's food /
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...
Saved in:
| Main Author: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Urbana :
University of Illinois Press,
[2016]
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| Series: | Studies in sensory history.
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| Subjects: | |
| Online Access: | CONNECT CONNECT CONNECT |
| 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." |
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| Item Description: | Project MUSE Universal EBA Ebooks Books at JSTOR Evidence Based Acquisitions EBSCO eBook Academic Comprehensive Collection North America |
| Physical Description: | 1 online resource |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780252098512 025209851X 0252040252 9780252040252 9780252081705 0252081706 |
