Cohen, Benjamin R. (Editor)
Kideckel, Michael S. (Editor)
Zeide, Anna (Editor)
The MIT Press
Edition Details: Book Series: Food, Health, and the Environment TABLE OF CONTENTS: Tulare Lake and the past future of food, by Thomas D. Finger; A biography of modern British bread, by David Fouser; Old is bad, new is American: Philippine food consumption and production during American empire in the early 1900's, by René Alexander D. Orquiza Jr.; Does your beer have style? The nineteenth-century invention of European beer styles, by Jeffrey M. Pilcher; The thin ripe line: watermelons, pushcarts, distribution, and decay, by William Thomas Okie; Gilded sugar and corn syrup's long con, by Benjamin R. Cohen; The search for the average consumer: breakfast cereal and the industrialization of the American food supply, by Michael S. Kideckel; Eat the rich: radical food justice in Memphis and Chicago, by Faron Levesque; Blackness and bananas: the Josephine Baker effect, by Tashima Thomas; Marion Harland, tastemaker: how one woman's influence helped build an industry; by Anna Zeide; Who's afraid of the dark sugar? By David Singerman; Darby's fluid meat, digestion, and the British imperial food supply, by Lisa Haushofer; Ella Eaton Kellogg's protose : fake meat and the gender politics that made American vegetarianism modern, by Adam Shprintzen; Marietta's lamb, by Amrys O. Williams
Physical Details: 290
Language: English
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat.The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
...MoreReview Brian James Leech (2023) Review of "Acquired Tastes: Stories about the Origins of Modern Food". Agricultural History (pp. 336-337).
Review Ai Hisano (2023) Review of "Acquired Tastes: Stories about the Origins of Modern Food". Technology and Culture (pp. 297-299).
Chapter Williams, Amrys O. (2021) Modern Food Is Not Your Pet: Marietta’s Lamb. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Shprintzen, Adam D. (2021) Modern Food as Substitute Food: Ella Eaton Kellogg’s Protose: Fake Meat and the Gender Politics That Made American Vegetarianism Modern. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Haushofer, Lisa (2021) Modern Food as Extracted Nutrition: Darby’s Fluid Meat, Digestion, and the British Imperial Food Supply. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Singerman, David (2021) Modern Food as Ranked Food: Who’s Afraid of the Dark Sugar?. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Zeide, Anna (2021) Modern Food as Endorsed Food: Marion Harland, Tastemaker: How One Woman’s Influence Helped Build an Industry. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Tashima Thomas (2021) Modern Food as Racialized Performance: Blackness and Bananas: The Josephine Baker Effect. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Faron Levesque (2021) Modern Food as Uprising: Eat the Rich: Radical Food Justice in Memphis and Chicago. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Kideckel, Michael S. (2021) Modern Food as Mass-Consumed Food: The Search for the Average Consumer: Breakfast Cereal and the Industrialization of the American Food Supply. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Cohen, Benjamin R. (2021) Modern Food as Suspicious: Gilded Sugar and Corn Syrup’s Long Con. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Okie, William Thomas (2021) Modern Food as Distributed Food: The Thin Ripe Line: Watermelons, Pushcarts, Distribution, and Decay. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Pilcher, Jeffrey M. (2021) Modern Food as Globalized Food: Does Your Beer Have Style? The Nineteenth-Century Invention of European Beer Styles. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter René Alexander D. Orquiza, Jr. (2021) Modern Food as Colonized Food: Old Is Bad, New Is American: Philippine Food Consumption and Production during American Empire in the Early 1900s. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter David Fouser (2021) Modern Food as Status: A Biography of Modern British Bread. In: Acquired Tastes: Stories about the Origins of Modern Food.
Chapter Finger, Thomas D. (2021) Modern Food as Ghost Acres: Tulare Lake and the Past Future of Food. In: Acquired Tastes: Stories about the Origins of Modern Food.
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