LEADER 01394nam0-22004211i-450- 001 990002407370203316 005 20110124130330.0 010 $a0-521-38961-5$b(brossura) 010 $a0-521-37312-3$b(rilegato) 035 $a000240737 035 $aUSA01000240737 035 $a(ALEPH)000240737USA01 035 $a000240737 100 $a20050314d1990----km-y0itay50------ba 101 0 $aeng 102 $aGB 105 $ay|||||||001yy 200 1 $aNationalism and international society$fJames Mayall 210 $aCambridge$cCambridge University Press$d1990 215 $aVI, 175 p.$d23 cm 225 2 $aCambridge studies in international relations$v10 410 0$12001$aCambridge studies in international relations$v10 606 0 $aRelazioni internazionali$xRuolo [del] Nazionalismo 676 $a320.54 700 1$aMAYALL,$bJames$4070$0173767 801 0$aIT$bsalbc$gISBD 912 $a990002407370203316 951 $a320.54 MAY 1$b46048 G.$c320.54$d00116835 959 $aBK 969 $aECO 979 $aPAOLA$b90$c20050314$lUSA01$h1605 979 $aPECORARO$b90$c20050810$lUSA01$h0839 979 $aRSIAV2$b90$c20091110$lUSA01$h0952 979 $aCHIARA$b90$c20110124$lUSA01$h1302 979 $aCHIARA$b90$c20110124$lUSA01$h1302 979 $aCHIARA$b90$c20110124$lUSA01$h1303 996 $aNationalism and international society$91065275 997 $aUNISA LEADER 03442oam 22006734a 450 001 9910798399703321 005 20230126214321.0 010 $a0-252-09851-X 035 $a(CKB)3710000000648084 035 $a(EBL)4443551 035 $a(SSID)ssj0001655622 035 $a(PQKBManifestationID)16435729 035 $a(PQKBTitleCode)TC0001655622 035 $a(PQKBWorkID)14868805 035 $a(PQKB)10679243 035 $a(PQKBManifestationID)16268948 035 $a(PQKBWorkID)14868806 035 $a(PQKB)20868254 035 $a(MiAaPQ)EBC4443551 035 $a(StDuBDS)EDZ0001646580 035 $a(OCoLC)933596253 035 $a(MdBmJHUP)muse52022 035 $a(EXLCZ)993710000000648084 100 $a20151030d2016 fy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aTaste of the nation : the New Deal search for America's food /$fCamille Begin 210 1$aUrbana, IL :$cUniversity of Illinois Press,$d2016. 210 4$dİ2016 215 $a1 online resource (241 p.) 225 0 $aStudies in sensory history 300 $aDescription based upon print version of record. 311 1 $a0-252-08170-6 311 1 $a0-252-04025-2 320 $aIncludes bibliographical references (pages 199-213) and index. 327 $aIntroduction: sensing food in the New Deal era -- America eats: the making of a sensory archive -- Romance of the homemade -- Tasting place, sensing race -- An American culinary heritage? Mexican food in the Southwest -- A "well-filled melting pot" -- Conclusion: how taste is made. 330 $aThe role of taste in a culinary transformation 330 $aCamille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP's vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American." 410 0$aStudies in sensory history. 606 $aFood habits$zUnited States$xHistory$y20th century 606 $aFood writing$zUnited States$xHistory$y20th century 606 $aDiet$zUnited States$xHistory$y20th century 606 $aFood$zUnited States$xHistory$y20th century 607 $aUnited States$xSocial life and customs$y1918-1945 615 0$aFood habits$xHistory 615 0$aFood writing$xHistory 615 0$aDiet$xHistory 615 0$aFood$xHistory 676 $a641.30097309/04 700 $aBegin$b Camille$f1984-$01545990 801 0$bMdBmJHUP 801 1$bMdBmJHUP 906 $aBOOK 912 $a9910798399703321 996 $aTaste of the nation : the New Deal search for America's food$93801244 997 $aUNINA