No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways.
 • 25 period photos complement the text
• Recipes allow students to sample dishes no longer common on American tables
• A timeline makes clear the changes and new technologies that occurred during the period
• A selected bibliography facilitates further research

Food in the United States, 1890-1945 (Food in American History)

Cookbooks, Food & Wine

Elias, Megan J.

Cooking Education & Reference

Greenwood

For Americans who came of age in the mid-twentieth century, home economics conjures memories of burnt toast and sewing disasters. But as historian Megan Elias shows in Stir It Up, home economics began as an idealistic reform movement in higher education in the early 1900s. Leaders of this movement sought to discover and disseminate the best methods for performing domestic work while creating new professional options for women that were based on elements of home life. Home and family were treated as subjects for scientific analysis; students wore lab coats while baking bread and performed rigorous tests on the palatability of their work. The Federal Bureau of Home Economics supplied a grateful audience with informational bulletins as Americans seemed to accept the idea that home could be a site for social change.
A major shift occurred in the 1950s, when new ideas about women's roles seemed to divert home economics into more traditional channels, and "home ec" became identified with the era's conformist culture. Even as home economists were redefining family dynamics and influencing government policies, such as school lunch programs, their field was becoming an object of scorn, especially to the feminists of the 1960s. Stir It Up explains what the successes and failures of home economists can tell us about American culture. The book concludes with an examination of contemporary attitudes toward domesticity, putting the phenomena of Martha Stewart, Rachael Ray, Ty Pennington, and the "Mommy Wars" into historical context.

Stir It Up: Home Economics in American Culture

History

Americas

University of Pennsylvania Press

For Americans who came of age in the mid-twentieth century, home economics conjures memories of burnt toast and sewing disasters. But as historian Megan Elias shows in Stir It Up, home economics began as an idealistic reform movement in higher education in the early 1900s. Leaders of this movement sought to discover and disseminate the best methods for performing domestic work while creating new professional options for women that were based on elements of home life. Home and family were treated as subjects for scientific analysis; students wore lab coats while baking bread and performed rigorous tests on the palatability of their work. The Federal Bureau of Home Economics supplied a grateful audience with informational bulletins as Americans seemed to accept the idea that home could be a site for social change.A major shift occurred in the 1950s, when new ideas about women's roles seemed to divert home economics into more traditional channels, and "home ec" becam

What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times.
In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste.
Examining a wealth of fascinating archival material—and rediscovering several all-American culinary delicacies and oddities in the process—Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead.

Food on the Page: Cookbooks and American Culture

If there is one thing the United States takes seriously (outside of sports), it’s barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn’t invent the cooking form, nor do Americans have a monopoly on it―from Mongolian lamb to Fijian pig and Chinese char siu, barbecue’s endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word, and define what it actually is. Traveling to New Zealand for the Maori’s hangi, Hawaii for kalua pig, Mexico for barbacoa de cabeza, and Spain for a taste of bull roast, Barbecue looks at the incredible variety of the food around the world. Deutsch and Elias also discuss barbecue’s status as a masculine activity, the evolution of cooking techniques and barbecuing equipment technology, and the growth of competitive barbecuing in the United States. Rounding out the book are mouthwatering recipes, including an 1877 Minneapolis recipe for a whole roast sheep, a 1942 pork spare ribs recipe from the Ozarks, and instructions for tandoori lamb chops and Chinese roast duck. A celebration of all things smoky, meaty, and delicious, Barbecue makes the perfect gift for backyard grillers and professional roasters.

Barbecue: A Global History (Edible)

Deutsch, Jonathan

Reaktion Books

See the best price to sell, buy, or rent books by Elias, Megan J.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Elias, Megan J.

See the best price to sell, buy, or rent books by Elias, Megan J.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Food in the United States, 1890-1945 (Food in American History)

Stir It Up: Home Economics in American Culture

Stir It Up: Home Economics in American Culture

Food on the Page: Cookbooks and American Culture

Barbecue: A Global History (Edible)