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008    151201t20162016mdu     ob    001 0 eng   
010      2015047439 
019    1100675744 
020    9781442245143|q(electronic) 
020    144224514X|q(electronic) 
020    |z9781442245136|q(cloth ;|qalkaline paper) 
035    (OCoLC)930875630|z(OCoLC)1100675744 
037    E62874C0-FC7F-40F1-B89A-87C064F09EFF|bOverDrive, Inc.
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050 00 TX360.U6 
072  7 SOC|x005000|2bisacsh 
082 00 394.1/20973|223 
090    TX360.U6 
100 1  Dirks, Robert,|d1942-|0https://id.loc.gov/authorities/
       names/n86100085|eauthor. 
245 10 Food in the Gilded Age :|bwhat ordinary Americans ate /
       |cRobert Dirks. 
264  1 Lanham :|bRowman & Littlefield,|c[2016] 
264  4 |c©2016 
300    1 online resource. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft 
490 1  Rowman & Littlefield studies in food and gastronomy 
504    Includes bibliographical references and index. 
505 0  Nutrition history -- Mountaineers and a nutrition 
       transition in Appalachia -- African Americans and soul 
       foods -- Rich and poor and the seasonality of diet -- 
       Immigrants' diets -- Contrasts. 
520    The Gilded Age is renowned for a variety of reasons, 
       including its culture of conspicuous consumption among the
       newly rich. In the domain of food, conspicuous consumption
       manifested itself in appetites for expensive dishes and 
       lavish dinner parties. These received ample publicity at 
       the time, resulting later on in well-developed historical 
       depictions of upper-class eating habits. This book delves 
       into the eating habits of people of lesser means. 
       Concerning the African American community, the working 
       class, the impoverished, immigrants, and others our 
       historical representations have been relatively 
       superficial. The author changes that by turning to the 
       late nineteenth century's infant science of nutrition for 
       a look at eating and drinking through the lens of the 
       earliest food consumption studies conducted in the United 
       States. These were undertaken by scientists, mostly 
       chemists, who left their laboratories to observe food 
       consumption in kitchens, dining rooms, and various 
       institutional settings. Their insistence on careful 
       measurement resulted in a substantial body of detailed 
       reports on the eating habits of ordinary people. This work
       sheds new light on what most Americans were cooking and 
       eating during the Gilded Age. 
588 0  Print version record and CIP data provided by publisher. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
648  7 19th century|2fast 
648  7 20th century|2fast 
648  7 1800-1999|2fast 
650  0 Diet|zUnited States|0https://id.loc.gov/authorities/
       subjects/sh2008102259|xHistory|y19th century.|0https://
       id.loc.gov/authorities/subjects/sh2002006167 
650  0 Diet|zUnited States|0https://id.loc.gov/authorities/
       subjects/sh2008102259|xHistory|y20th century.|0https://
       id.loc.gov/authorities/subjects/sh2002006165 
650  0 Food habits|zUnited States|xHistory|0https://id.loc.gov/
       authorities/subjects/sh2008120942|y19th century.|0https://
       id.loc.gov/authorities/subjects/sh2002012475 
650  0 Food habits|zUnited States|xHistory|0https://id.loc.gov/
       authorities/subjects/sh2008120942|y20th century.|0https://
       id.loc.gov/authorities/subjects/sh2002012476 
650  7 Diet.|2fast|0https://id.worldcat.org/fast/893284 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
650  7 SOCIAL SCIENCE|xCustoms & Traditions.|2bisacsh 
651  7 United States.|2fast|0https://id.worldcat.org/fast/1204155
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
776 08 |iPrint version:|aDirks, Robert, 1942-|tFood in the Gilded
       Age.|dLanham : Rowman & Littlefield, [2016]|z9781442245136
       |w(DLC)  2015040482|w(OCoLC)925498139 
830  0 Studies in food and gastronomy.|0https://id.loc.gov/
       authorities/names/no2012137876 
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=1198330|zOnline ebook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
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