02377nam 2200601 450 991079813800332120230808192114.01-4422-4514-X(CKB)3710000000615735(EBL)4444131(OCoLC)930875630(SSID)ssj0001628403(PQKBManifestationID)16371636(PQKBTitleCode)TC0001628403(PQKBWorkID)14846518(PQKB)11695679(MiAaPQ)EBC4444131(DLC) 2015047439(EXLCZ)99371000000061573520151030h20162016 uy| 0engur|n|---|||||txtccrFood in the Gilded Age what ordinary Americans ate /Robert DirksLanham :Rowman & Littlefield,[2016]©20161 online resource (227 p.)Rowman & Littlefield studies in food and gastronomyDescription based upon print version of record.1-4422-4513-1 Includes bibliographical references and index.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.The Gilded Age is renowned for the excesses of the robber barons and tycoons. The lavishness of their tables impressed contemporaries and historians alike. But what about the eating habits of ordinary Americans at the time? Robert Dirks answers that question by peering through the lens of what then was a newly emerging science of nutrition.Studies in food and gastronomy.DietUnited StatesHistory19th centuryDietUnited StatesHistory20th centuryFood habitsUnited StatesHistory19th centuryFood habitsUnited StatesHistory20th centuryDietHistoryDietHistoryFood habitsHistoryFood habitsHistory394.1/20973Dirks Robert1942-1501561MiAaPQMiAaPQMiAaPQBOOK9910798138003321Food in the Gilded Age3728745UNINA