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...
| Váldodahkki: | |
|---|---|
| Materiálatiipa: | Licensed eBooks |
| Giella: | eaŋgalasgiella |
| Almmustuhtton: |
Urbana :
University of Illinois Press,
[2016]
|
| Ráidu: | Studies in sensory history.
|
| Liŋkkat: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1100879 |
Sisdoallologahallan:
- 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.