Revolution at the Table by Harvey Levenstein
In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.-
Food Politics
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Cuisine and Empire
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The Queen of Fats
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Encyclopedia of Pasta
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Ways of Eating
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Why Calories Count
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A History of Cookbooks
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Secrets from the Greek Kitchen
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Safe Food
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Let's Ask Marion
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Cumin, Camels, and Caravans
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Nile Nightshade
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The Taste of Place
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Culinary Ephemera
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The Darjeeling Distinction
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Divided Spirits
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The Art of Cooking
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Free for All
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Wonder Foods
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Coffee Life in Japan
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The Life of Cheese
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Camembert
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Eating Mud Crabs in Kandahar
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Tsukiji
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M. F. K. Fisher among the Pots and Pans
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Meals to Come
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American Bread
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Sameness in Diversity
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A Taste of Power
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Yerba Mate
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Becoming Salmon
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Dangerous Digestion
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Hoptopia
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Tasting French Terroir
Harvey Levenstein is Professor Emeritus of History at McMaster University in Hamilton, Ontario. Among his books are Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition (California, 2003), Seductive Journey: American Tourists in France from the Jefferson to the Jazz Age (1998), and Communism, Anticommunism and the CIO (1981).
| SKU | Unavailable |
| ISBN 13 | 9780520234390 |
| ISBN 10 | 0520234391 |
| Title | Revolution at the Table |
| Author | Harvey Levenstein |
| Series | California Studies In Food And Culture |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | University of California Press |
| Year published | 2003-05-30 |
| Number of pages | 314 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |