A Square Meal: A Culinary History of the Great Depression
(eAudiobook)

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Average Rating
Author
Published
Tantor Media, Inc., 2016.
Format
eAudiobook
Status
Available Online

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Physical Description
10h 49m 0s
Language
English
ISBN
9781515996286

Syndetics Unbound

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Citations

APA Citation, 7th Edition (style guide)

Andrew Coe., Andrew Coe|AUTHOR., Jane Ziegelman|AUTHOR., & Susan Ericksen|READER. (2016). A Square Meal: A Culinary History of the Great Depression . Tantor Media, Inc..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Andrew Coe et al.. 2016. A Square Meal: A Culinary History of the Great Depression. Tantor Media, Inc.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Andrew Coe et al.. A Square Meal: A Culinary History of the Great Depression Tantor Media, Inc, 2016.

MLA Citation, 9th Edition (style guide)

Andrew Coe, Andrew Coe|AUTHOR, Jane Ziegelman|AUTHOR, and Susan Ericksen|READER. A Square Meal: A Culinary History of the Great Depression Tantor Media, Inc., 2016.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDb5089cc7-e929-f7ff-482e-1df0dec01628-eng
Full titlesquare meal a culinary history of the great depression
Authorcoe andrew
Grouping Categorybook
Last Update2023-08-15 21:00:35PM
Last Indexed2024-03-29 04:17:23AM

Book Cover Information

Image Sourcehoopla
First LoadedMar 31, 2023
Last UsedMar 7, 2024

Hoopla Extract Information

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    [synopsis] => The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished-shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored "food charity." For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, "home economists" who had long fought to bring science into the kitchen rose to national stature. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans. At the same time, expanding conglomerates introduced packaged and processed foods, which led to a new American cuisine based on speed and convenience. This movement toward a homogenized national diet sparked a revival of American regional cooking that continues to this day.
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