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American home cooking [electronic resource] : a popular history

American home cooking [electronic resource] : a popular history

Material type
E-Book(소장)
Personal Author
Miller, Tim (Timothy Jon), 1970-.
Title Statement
American home cooking [electronic resource] : a popular history / Tim Miller.
Publication, Distribution, etc
Lanham, Maryland :   Rowman & Littlefield,   c2017.  
Physical Medium
1 online resource (viii, 201 p.).
Series Statement
Rowman & Littlefield studies in food and gastronomy
ISBN
9781442253469 (electronic book) 1442253460 (electronic book) 9781442253452 (cloth ; alkaline paper) 1442253452 (cloth ; alkaline paper)
요약
"American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of dollars' worth of convenience foods. Cooking, especially from scratch, is clearly on its way out. However, if this is true, why do we spend so much money on kitchen appliances both large and small? Why are so many cooking shows and cookbooks published each year if so few people actually cook? In American Home Cooking, Timothy Miller argues that there are historical reasons behind the reality of American cooking. There are some factors that, over the past two hundred years, have kept us close to our kitchens, while there are other factors that have worked to push us away from our kitchens. At one end of the cooking and eating continuum is preparing meals from scratch: all ingredients are raw and unprocessed and, in extreme cases, grown at the home. On the other end of the spectrum is dining out at a restaurant, where no cooking is done but the family is still fed. All dining experiences exist along this continuum, and Miller considers how American dining has moved along the continuum. He looks at a number of different groups and trends that have affected the state of the American kitchen, stretching back to the early 1800s. These include food and appliance companies, the restaurant industry, the home economics movement of the early 20th century, and reform movements such as the counterculture of the 1960s and the religious reform movements of the 1800s. And yet the kitchen is still, most often, the center of the home and the place where most people expect to cook and eat--even if they don't"--Provided by publisher.
General Note
Title from e-Book title page.  
Content Notes
Cooking in 1800 -- The early to late 1800s -- The late 1800s through 1945 -- 1945 to the early 1970s -- The early 1970s through today -- The future of home cooking.
Bibliography, Etc. Note
Includes bibliographical references and index.
이용가능한 다른형태자료
Issued also as a book.  
Subject Added Entry-Topical Term
Cooking --United States --History. Gastronomy --United States --History.
Short cut
URL
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020 ▼a 1442253452 (cloth ; alkaline paper)
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100 1 ▼a Miller, Tim ▼q (Timothy Jon), ▼d 1970-.
245 1 0 ▼a American home cooking ▼h [electronic resource] : ▼b a popular history / ▼c Tim Miller.
260 ▼a Lanham, Maryland : ▼b Rowman & Littlefield, ▼c c2017.
300 ▼a 1 online resource (viii, 201 p.).
490 1 ▼a Rowman & Littlefield studies in food and gastronomy
500 ▼a Title from e-Book title page.
504 ▼a Includes bibliographical references and index.
505 0 ▼a Cooking in 1800 -- The early to late 1800s -- The late 1800s through 1945 -- 1945 to the early 1970s -- The early 1970s through today -- The future of home cooking.
520 ▼a "American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of dollars' worth of convenience foods. Cooking, especially from scratch, is clearly on its way out. However, if this is true, why do we spend so much money on kitchen appliances both large and small? Why are so many cooking shows and cookbooks published each year if so few people actually cook? In American Home Cooking, Timothy Miller argues that there are historical reasons behind the reality of American cooking. There are some factors that, over the past two hundred years, have kept us close to our kitchens, while there are other factors that have worked to push us away from our kitchens. At one end of the cooking and eating continuum is preparing meals from scratch: all ingredients are raw and unprocessed and, in extreme cases, grown at the home. On the other end of the spectrum is dining out at a restaurant, where no cooking is done but the family is still fed. All dining experiences exist along this continuum, and Miller considers how American dining has moved along the continuum. He looks at a number of different groups and trends that have affected the state of the American kitchen, stretching back to the early 1800s. These include food and appliance companies, the restaurant industry, the home economics movement of the early 20th century, and reform movements such as the counterculture of the 1960s and the religious reform movements of the 1800s. And yet the kitchen is still, most often, the center of the home and the place where most people expect to cook and eat--even if they don't"--Provided by publisher.
530 ▼a Issued also as a book.
538 ▼a Mode of access: World Wide Web.
650 0 ▼a Cooking ▼z United States ▼x History.
650 0 ▼a Gastronomy ▼z United States ▼x History.
830 0 ▼a Studies in food and gastronomy.
856 4 0 ▼u https://oca.korea.ac.kr/link.n2s?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1543626
945 ▼a KLPA
991 ▼a E-Book(소장)

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/e-Book Collection/ Call Number CR 641.013 Accession No. E14006068 Availability Loan can not(reference room) Due Date Make a Reservation Service M

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