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020 9781469612751|q(electronic book)
020 1469612755|q(electronic book)
020 |z9781469607702|q(cloth ;|qalkaline paper)
020 |z1469607700|q(cloth ;|qalkaline paper)
035 (OCoLC)850932952
037 22573/ctt14r85wb|bJSTOR
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049 RIDW
050 4 TX360.U6|bV45 2013
050 4 RA418
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082 04 362.1|223
090 TX360.U6|bV45 2013
090 RA418
100 1 Veit, Helen Zoe,|0https://id.loc.gov/authorities/names/
n2012190395|eauthor.
245 10 Modern food, moral food :|bself-control, science, and the
rise of modern American eating in the early twentieth
century /|cHelen Zoe Veit.
264 1 Chapel Hill :|bThe University of North Carolina Press,
|c[2013]
264 4 |c©2013
300 1 online resource (xiii, 300 pages) :|billustrations
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gmonochrome|2rdacc
347 text file|2rdaft
504 Includes bibliographical references (pages 269-294) and
index.
505 0 Victory over ourselves: American food in the era of the
Great War -- National willpower: American asceticism and
self-government -- Eating cats and dogs to feed the world:
The progressive quest for rational food -- Food will win
the world: Food aid and American power -- A school for
wives: Home economics and the modern housewife -- A corn-
fed nation: Race, diet, and the eugenics of nutrition --
Americanizing the American diet: Immigrant cuisines and
not-so-foreign foods -- The triumph of the will: The
progressive body and the thin ideal -- Epilogue: Moral
food and modern food.
520 "American eating changed dramatically in the early
twentieth century. As food production became more
industrialized, nutritionists, home economists, and so-
called racial scientists were all pointing Americans
toward a newly scientific approach to diet. Food faddists
were rewriting the most basic rules surrounding eating,
while reformers were working to reshape the diets of
immigrants and the poor. And by the time of World War I,
the country's first international aid program was bringing
moral advice about food conservation into kitchens around
the country. In this book the author argues that the
twentieth-century food revolution was fueled by a powerful
conviction that Americans had a moral obligation to use
self-discipline and reason, rather than taste and
tradition, in choosing what to eat. She weaves together
cultural history and the history of science to bring
readers into the strange and complex world of the American
Progressive Era. The era's emphasis on science and self-
control left a profound mark on American eating, one that
remains today in everything from the ubiquity of science-
based dietary advice to the tenacious idealization of
thinness"--Provided by publisher.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
648 7 20th century|2fast
648 7 1900 - 1999|2fast
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|y20th century.|0https://
id.loc.gov/authorities/subjects/sh2002012476
650 0 Food habits|zUnited States|0https://id.loc.gov/authorities
/subjects/sh2008103988|xPsychological aspects.|0https://
id.loc.gov/authorities/subjects/sh2002011485
650 0 Body image|0https://id.loc.gov/authorities/subjects/
sh85015249|zUnited States|0https://id.loc.gov/authorities/
names/n78095330-781|xHistory|y20th century.|0https://
id.loc.gov/authorities/subjects/sh2002006165
650 2 Diet|xhistory.|0https://id.nlm.nih.gov/mesh/D004032Q000266
650 2 Body Image.|0https://id.nlm.nih.gov/mesh/D001828
650 2 Food|xhistory.|0https://id.nlm.nih.gov/mesh/D005502Q000266
650 2 Feeding Behavior|xpsychology.|0https://id.nlm.nih.gov/mesh
/D005247Q000523
650 2 History, 20th Century.|0https://id.nlm.nih.gov/mesh/
D049673
650 2 Nutritional Requirements.|0https://id.nlm.nih.gov/mesh/
D009751
650 2 Social Conditions|xhistory.|0https://id.nlm.nih.gov/mesh/
D012924Q000266
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 Psychological aspects.|2fast|0https://id.worldcat.org/fast
/1354086
650 7 Body image.|2fast|0https://id.worldcat.org/fast/835344
650 7 Social conditions.|2fast|0https://id.worldcat.org/fast/
1919811
651 0 United States|xSocial conditions|y20th century.|0https://
id.loc.gov/authorities/subjects/sh2007100018
651 2 United States.|0https://id.nlm.nih.gov/mesh/D014481
651 7 United States.|2fast|0https://id.worldcat.org/fast/1204155
655 4 Electronic books.
655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
776 08 |iPrint version:|aVeit, Helen Zoe, author.|tModern food,
moral food|z9781469607702|w(DLC) 2012049092
|w(OCoLC)821067772
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=582984|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20160607|cEBSCO|tebscoebooksacademic|lridw
994 92|bRID
