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American home cooking : a popular history
- 자료유형
- 전자책
- n968151809
- ISBN
- 9781442253469 (electronic book)
- ISBN
- 1442253460 (electronic book)
- ISBN
- 9781442253452 (cloth alkaline paper)
- ISBN
- 1442253452 (cloth alkaline paper)
- 미국회청구기호
- TX360.U6
- DDC
- 641.01/3-23
- 소장사항
-
MAIN
- 저자명
- Miller, Tim((Timothy Jon)) , 1970-
- 서명/저자
- American home cooking : a popular history / Tim Miller
- 형태사항
- 1 online resource (201 pages)
- 총서명
- Rowman & Littlefield studies in food and gastronomy
- 서지주기
- Includes bibliographical references and index.
- 내용주기
- 완전내용Cooking in 1800 -- The early to late 1800s -- The late 1800s through 1945 -- 1945 to the early 1970s -- The early 1970s through today -- The future of home cooking.
- 초록/해제
- 요약 :"American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of dollars' worth of convenience foods. Cooking, especially from scratch, is clearly on its way out. However, if this is true, why do we spend so much money on kitchen appliances both large and small? Why are so many cooking shows and cookbooks published each year if so few people actually cook? In American Home Cooking, Timothy Miller argues that there are historical reasons behind the reality of American cooking. There are some factors that, over the past two hundred years, have kept us close to our kitchens, while there are other factors that have worked to push us away from our kitchens. At one end of the cooking and eating continuum is preparing meals from scratch: all ingredients are raw and unprocessed and, in extreme cases, grown at the home. On the other end of the spectrum is dining out at a restaurant, where no cooking is done but the family is still fed. All dining experiences exist along this continuum, and Miller considers how American dining has moved along the continuum. He looks at a number of different groups and trends that have affected the state of the American kitchen, stretching back to the early 1800s. These include food and appliance companies, the restaurant industry, the home economics movement of the early 20th century, and reform movements such as the counterculture of the 1960s and the religious reform movements of the 1800s. And yet the kitchen is still, most often, the center of the home and the place where most people expect to cook and eat--even if they don't"--Provided by publisher.
- 일반주제명
- Cooking United States History
- 일반주제명
- Gastronomy United States History
- 일반주제명
- Cooking.
- 일반주제명
- Gastronomy.
- 주제명-지명
- United States.
- 일반주제명
- COOKING / General
- 기타형태저록
- Print versionMiller, Tim (Timothy Jon), 1970- American home cooking. Lanham, Maryland : Rowman & Littlefield, [2017] 9781442253452 (DLC) 2016057276 (OCoLC)967202040
- 통일총서명
- Studies in food and gastronomy.
- 전자적 위치 및 접속
- 링크정보보기
- Control Number
- yscl:139898
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