{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"","title":"Food in the Gilded Age","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/61168564926b7100124612a7/1665415416382-dca13cb9896387608ee803cf0785630a.jpeg?height=200","description":"

I've been looking forward to talking about food for a while. Dr. Helen Zoe Veit joins me to answer all my questions about decadent recipes, food security, poverty, picky children, and the connections between Gilded Age foodstuff and our diet today. Dr. Veit is professor at Michigan State University and the director of the \"What America Ate\" project.


Essential Reading:


Helen Zoe Veit, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (2013).


Recommended Reading:


Benjamin R. Cohen, Pure Adulteration: Cheating on Nature in the Age of Manufactured Food (2020)


April Merleaux, Sugar and Civilization: American Empire and the Cultural Politics of Sweetness (2015)


Jonathan Rees, The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (2021)


Megan Elias, Stir It Up: Home Economics in American Culture (2008)


Andrew Haley, Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 (2011)


Laura Shaprio, Perfection Salad: Women and Cooking at the Turn of the Century (1986)

Rebecca Sharpless, Cooking in Other Women’s Kitchens: Domestic Workers in the South,1865-1960 (2010)


Special food issue of The Journal of the Gilded Age and Progressive Era, ed. Megan Elias, Volume 18, Issue 4 (October 2019)

","author_name":"Michael Patrick Cullinane"}