Harvey Levenstein
Revolution at the Table
The Transformation of the American Diet
$21.95, £12.95 paperback
978-0-520-23439-0
Available Now
285 pages, 6 x 9 inches, 20 b/w photographs
May 2003, Available worldwide
Categories: Food & Cooking; American Studies; United States History; History of Food; Sociology
May 2003, Available worldwide
Categories: Food & Cooking; American Studies; United States History; History of Food; Sociology
"Harvey Levenstein's Revolution at the Table is a serious contribution to what might be called gastro-history. He shows that the social transformation in America between 1880 and 1930 is reflected in its eating habits and corporal ideals. His entertaining and enlightening study offers many thoughts for foodies."—Times Literary Supplement
"Harvey Levenstein's well-written and sophisticated book is social history at its best. It not only offers much fascinating information on changing American eating habits, which he says were revolutionized between 1880 and 1930; it also devotes special attention to the deliberate attempts of various groups, notably nutritionists and large food processors, to change popular eating habits."—New England Quarterly
"One of the most interesting and informative indexes into the nature of American culture, this book opens the eyes to the pages of American cultural history which are often taken for granted: we are what we eat but we often don't try to understand why we eat what we eat....The book should be on the table of every one interested in food—gastronomically or educationally! Bon appetit!"—Journal of American Culture
"Harvey Levenstein's well-written and sophisticated book is social history at its best. It not only offers much fascinating information on changing American eating habits, which he says were revolutionized between 1880 and 1930; it also devotes special attention to the deliberate attempts of various groups, notably nutritionists and large food processors, to change popular eating habits."—New England Quarterly
"One of the most interesting and informative indexes into the nature of American culture, this book opens the eyes to the pages of American cultural history which are often taken for granted: we are what we eat but we often don't try to understand why we eat what we eat....The book should be on the table of every one interested in food—gastronomically or educationally! Bon appetit!"—Journal of American Culture
In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.
Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition, by Harvey Levenstein
Eating Right in the Renaissance, by Ken Albala
Meals to Come: A History of the Future of Food, by Warren Belasco
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them, by Susan AllportFood: The History of Taste, edited by Paul Freedman
The Atlas of Food: Who Eats What, Where, and Why, Revised and Updated, by Erik Millstone
The Taste of Place: A Cultural Journey into Terroir, by Amy B. Trubek
Food: The History of Taste, edited by Paul Freedman
Eating Right in the Renaissance, by Ken Albala
Meals to Come: A History of the Future of Food, by Warren Belasco
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them, by Susan AllportFood: The History of Taste, edited by Paul Freedman
The Atlas of Food: Who Eats What, Where, and Why, Revised and Updated, by Erik Millstone
The Taste of Place: A Cultural Journey into Terroir, by Amy B. Trubek
Food: The History of Taste, edited by Paul Freedman