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          American Food in History

          Series editor: Helen Zoe Veit

          A cultural history of cooking, the American Food in History series speaks to contemporary fascination with cooking, eating, and food culture. The heart of the series is cooking itself, within a format that is thought-provoking and interactive. The books combine excerpts from carefully selected cookbooks with essays that ask intellectually engaging questions about the nature of historical sources and introductory texts by a range of scholars from fields such as economics, U.S. history, sociology, agriculture, and cultural studies that provide in-depth social and historical context. Today, people often compare their own food to old-fashioned ways of cooking and eating. But too often their understanding of these methods is steeped in nostalgia or built on unsound stereotypes. By immersing readers in a range of real historical documents and in thoughtful historical essays, this series provides a more complex vision of real life in the past that will be useful to anyone who cares about food today.

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          Food in the American Gilded Age

          Food in the American Gilded Age

          Edited by Helen Zoe Veit

          Food in the Civil War Era

          Food in the Civil War Era

          The South

          Edited by Helen Zoe Veit

          A Selection of Modernized Recipes from Food in the Civil War

          A Selection of Modernized Recipes from Food in the Civil War

          The North

          Adapted by Jennifer Billock

          Edited by Helen Zoe Veit

          A Selection of Modernized Recipes from Food in the Civil War

          A Selection of Modernized Recipes from Food in the Civil War

          The South

          Adapted by Jennifer Billock

          Edited by Helen Zoe Veit

          Food in the Civil War Era

          Food in the Civil War Era

          The North

          Edited by Helen Zoe Veit

          ‹1›

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