Not distributed; available at Arkansas State Library.
Contents:
Series Editors Preface -- Acknowledgments -- Introduction -- 1. Foundational Food -- The Arapaho Learn How to Hunt Buffalo -- The Iroquois Learn to Grow Beans, Corn, and Squash Together -- Spanish Explorer Francisco Vasquez de Coronado Encounters Pueblo Food, 1540 -- Athanase de Mézières Describes Wichita Food Habits in Eighteenth Century Texas -- Antoine-Simon Le Page du Pratz Describes the Food of Eighteenth-Century Louisiana -- Engravings by Jacques Le Moync de Morques Depict Native American Subsistence Strategies in Sixteenth-Century Florida -- 2. Colonial Culinary Encounters -- Englishman John Gerarde Evaluates the Nutritional Value of Maize, 1597 -- Olaudah Equiano Describes the Food of Seventeenth-Century Igbo -- Alexander Falconbridge Describes the Food of the Middle Passage -- Colonial Advertisement Offering Slaves for Sale Who Had Experience Cultivating Rice -- Wahunsonacock Advises the English Residents of Jamestown Not to Steal Food from Native Americans -- Captain John Smith Describes the Starving Time of 1609-1610 -- The Colonists at Plimoth Plantation Celebrate Their 1621 Harvest -- Massachusetts Colonist Mary Rowlandson Describes the Food Eaten by the Algonquin Who Held Her Captive in 1675 and 1676 -- An Indentured Servant in Virginia Begs His Parents for Food, 1623 -- 3. Developing a National Cuisine -- Cotton Mather Describes Religious Fasting, 1683 -- Changing Fireplace Technology -- Sarah Kemble Knight Describes Dining during a 1704 Journey from Boston to New Haven -- Cartoon Depicting Colonial Response to the British Tax on Tea, 1774 -- New York Coffeehouse, 1797 -- Excerpts from the First American Cookbook -- Benjamin Franklin Gives Advice about Eating and Drinking in Poor Richard's Almanack -- Thomas Jefferson Requests American Food while Living in France -- Kitchen Inventory at Monticello Created by James Hemings -- In a Letter to James Monroe, James Madison Reacts to Diplomatic Scandal over Dining Etiquette -- 4. Nineteenth-Century Expansion -- Lydia Maria Child Advises American Women, 1832 -- Memoir of a Wagon Train to California, 1849 -- Cowboys Fating on the Range -- Song about John Chinaman, 1850s -- Laguna Pueblo Women Grinding Corn -- Rose Wilder Lanes Memoir of Life in the West, 1880s -- 5. Foodways during Enslavement and War -- Recipes and Advice for Southern Cooks, 1824 -- Frederick Douglass Recalls Childhood Hunger, 1845 -- Harriet Jacobs's Memoir, 1861 -- Diary of a Soldier from Illinois, 1862 -- Bread Riot in Richmond, 1863 -- Lincoln Declares a Day of National Thanksgiving, 1863 -- Union Officers Dining in the Held, 1864 -- Recipes and Counsel for Southern Women after the War, 1867 -- 6. Eating in an Age of Decadence and Empire -- Criticism of Conspicuous Consumption, 1903 -- Dinner Party Etiquette in 1877 -- The Nation Magazine Comments on the "Servant Problem" -- Dinner at Delmonico's -- Advice on How to Achieve the Ideal Body Type in the Nineteenth Century -- Lillian Russell: A Nineteenth-Century Beauty -- Italian Foodways Expand the American Palate -- Jewish Immigrants Import Kosher Food Practices -- Food Vendors in New York City -- Captain Frank N. Moore Testifies about the Quality of Military Food Supplies during the Spanish American War -- Taft Banquet Highlights US Imperial Interests -- 7. Food and Social Reform in the Progressive Era -- John Harvey Kellogg Gives Dietary Advice to Adolescent Girls -- Upton Sinclair Publicizes Unsanitary Conditions in Meat-Processing Facilities -- A Multiethnic Dinner Party in the Age of Immigration -- Catherine E. Beecher and Harriet Beecher Stowe Advocate for the Training of Housewives -- Pearl Idelia Ellis Argues that Dietary Reform Can Aid in Assimilation and End Crime -- A Cooking Class at the Carlisle Indian Industrial School, 1901 -- Mary Hinman Abel Creates Recipes for the Economically Disadvantaged -- New York City Tenement Kitchen Doubles as a Home Workshop in 1911 -- The US Food Administration Asks for Voluntary Food Conservation during World War I -- The Federal Government Equates Food Behavior with Military Behavior during World War I -- 8. From Prohibition to the Great Depression -- Migration and Memories of Food -- Bemoaning the Approach of Prohibition, 1917 -- Raid on Alcohol, early 1920s -- Anti-Saloon League Program, 1937 -- Difficulty Finding Tenants -- Family Praying over Meal by Roadside, 1939 -- Children Return to School Hoping for Free Lunch, 1939 -- Rural Electrification Agency Improves Kitchens, 1930s-1940s -- Ethnic Grocery Store in Houston -- 9. Wartime Food and Postwar Consumption -- Freedom from Want, 1941 -- Wartime Rationing, 1943 -- American Culinary Encounter, 1942 -- Eating in an Internment Camp, 1942 -- George C. Marshall on Hunger in Europe, 1947 -- Nutritional Recommendations, 1940S-1950S -- New Appliances, 1950s -- Condiment Production -- Convenience Food Recipes, 1950s -- Kitchen Debate, 1959 -- 10. Politics, Protest, and Food -- Desegregating Eating Establishments in Arkansas, 1960s -- Cesar Chavez and the United Farm Workers, 1960s -- The Diggers' Free City, 1968 -- Mentis from the Kennedy and Johnson White Houses, 1962 and 1964 -- Nixon in China, 1972 -- Senate Diet Hearings, 1973 -- 11. Contemporary Food Issues -- Dietary Guidelines for Americans, 1980 and 1995 -- The US Department of Agriculture Develops Educational Icons to Give Dietary Advice -- The US Department of Agriculture Certifies Some Food as Organic -- The Federal Government Justifies Providing Subsistence for the Nation's Poorest Citizens -- Let's Move! Factsheet -- James McWilliams Advocates for Meatless Hot Dogs -- A. Breeze Harper Urges the Food Movement to Be Sensitive to Issues of Race and Class -- For Further Reading -- Index
Summary:
American Appetites brings together compelling firsthand testimonies describing the nation's collective eating habits throughout times. Beginning with Native American folktales that document foundational food habits and ending with contemporary discussions about how to obtain adequate, healthful, and ethical food, this volume reveals that the quest for food has always been about more than physical nourishment, demonstrating how changing attitudes about issues ranging from patriotism and gender to technology and race all affect how we set out table and satisfy our appetites. Readers will vicariously experience hunger and satiation, culinary pleasure and gustatory distress from perspectives as varied as those of enslaved Africans, nineteenth century socialites, battle-weary soliders, impoverished immigrants, and prominent politicians. Regardless of their status or the peculiarities of their historical moment, the Americans whose stories are captured here reveal that US history cannot be understood apart from an examination of what drives and what feeds the American appetite.
