A Revolution In Eating

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A Revolution in Eating
Language: en
Pages: 414
Authors: James E. McWilliams
Categories: Cooking
Type: BOOK - Published: 2005 - Publisher: Columbia University Press

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History of food in the United States.
Why We Eat What We Eat
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Pages: 259
Authors: Raymond Sokolov
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Type: BOOK - Published: 1993-04-05 - Publisher: Simon and Schuster

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"When Christopher Columbus stumbled upon America in 1492, the Italians had no pasta with tomato sauce, the Chinese had no spicy Szechuan cuisine, and the Aztecs
The Real Food Revolution
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Pages: 241
Authors: Tim Ryan, Congressman
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Type: BOOK - Published: 2014-10-14 - Publisher: Hay House, Inc

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Today a buck gets you a quick burger (or two), but what’s the real cost of that meal? The rates of chronic disease—specifically diseases like diabetes, caus
Paradox of Plenty
Language: en
Pages: 378
Authors: Harvey Levenstein
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Type: BOOK - Published: 2003-05-30 - Publisher: Univ of California Press

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This book is intended for those interested in US food habits and diets during the 20th century, American history, American social life and customs.
A Revolution in Taste
Language: en
Pages: 319
Authors: Susan Pinkard
Categories: History
Type: BOOK - Published: 2009 - Publisher: Cambridge University Press

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This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay