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...
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| Format: | Licensed eBooks |
| Language: | English |
| Published: |
Urbana :
University of Illinois Press,
[2016]
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| Series: | Studies in sensory history.
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| Online Access: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1100879 |
Table of Contents:
- Introduction : sensing food in the New Deal era
- America eats : the making of a sensory archive
- Romance of the homemade
- Tasting place, sensing race
- An American culinary heritage? Mexican food in the Southwest
- A "well-filled melting pot"
- Conclusion : how taste is made.