LEADER 02377nam 2200601 450 001 9910798138003321 005 20230808192114.0 010 $a1-4422-4514-X 035 $a(CKB)3710000000615735 035 $a(EBL)4444131 035 $a(OCoLC)930875630 035 $a(SSID)ssj0001628403 035 $a(PQKBManifestationID)16371636 035 $a(PQKBTitleCode)TC0001628403 035 $a(PQKBWorkID)14846518 035 $a(PQKB)11695679 035 $a(MiAaPQ)EBC4444131 035 $a(DLC) 2015047439 035 $a(EXLCZ)993710000000615735 100 $a20151030h20162016 uy| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood in the Gilded Age $ewhat ordinary Americans ate /$fRobert Dirks 210 1$aLanham :$cRowman & Littlefield,$d[2016] 210 4$dİ2016 215 $a1 online resource (227 p.) 225 1 $aRowman & Littlefield studies in food and gastronomy 300 $aDescription based upon print version of record. 311 $a1-4422-4513-1 320 $aIncludes bibliographical references and index. 327 $aNutrition history -- Mountaineers and a nutrition transition in Appalachia -- African Americans and soul foods -- Rich and poor and the seasonality of diet -- Immigrants' diets -- Contrasts. 330 $aThe Gilded Age is renowned for the excesses of the robber barons and tycoons. The lavishness of their tables impressed contemporaries and historians alike. But what about the eating habits of ordinary Americans at the time? Robert Dirks answers that question by peering through the lens of what then was a newly emerging science of nutrition. 410 0$aStudies in food and gastronomy. 606 $aDiet$zUnited States$xHistory$y19th century 606 $aDiet$zUnited States$xHistory$y20th century 606 $aFood habits$zUnited States$xHistory$y19th century 606 $aFood habits$zUnited States$xHistory$y20th century 615 0$aDiet$xHistory 615 0$aDiet$xHistory 615 0$aFood habits$xHistory 615 0$aFood habits$xHistory 676 $a394.1/20973 700 $aDirks$b Robert$f1942-$01501561 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910798138003321 996 $aFood in the Gilded Age$93728745 997 $aUNINA