American Home Cooking: A Popular History (Rowman & Littlefield Studies in Food and Gastronomy)
| Author | : | |
| Rating | : | 4.51 (629 Votes) |
| Asin | : | 1442253452 |
| Format Type | : | paperback |
| Number of Pages | : | 210 Pages |
| Publish Date | : | 2016-06-25 |
| Language | : | English |
DESCRIPTION:
At one end of the cooking and eating continuum is preparing meals from scratch: all ingredients are raw and unprocessed and, in extreme cases, grown at the home. However, if this is true, why do we spend so much money on kitchen appliances both large and small? Why are so many cooking shows and cookbooks published each year if so few people actually cook?In American Home Cooking, Timothy Miller argues that there are historical reasons behind the reality of American cooking. Cooking, especially from scratch, is clearly on its way out. American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking.Americans eat four to five meals per week in a restaurant and buy millions of dollars’ worth of convenience foods. He looks at a number of different groups and trends that have affected the state of the American kitchen, stretching back to
He writes about all aspects of American food history on his blog Grog to Grits. He previously published his dissertation on changes in the foods eaten in American suburbs after World War II, which explored some of the themes he looks at in this book, including the rise of the processed food industry and changing expectations for women in the household. Tim Miller is an associate professor of history at Labet
(Rebecca Sharpless, professor of History, Texas Christian University)American Home Cooking is a lively and accessible introduction to how Americans have fed themselves from the colonial period up through the present. In earliest days, cooks had to collect wood, light fires, haul water in from the well, and more before they could actually touch food. As Miller notes, cooking in the American household has radically changed from the country’s colonial past. (Adrian Miller, The Soul Food Scholar, "Dropping Knowledge Like Hot Biscuits"®; author of Soul Food: The Surprising Story of an American Cuisine, One Pla