Revolution at the Table: The Transformation of the American Diet (California Studies in Food and Culture)
A historical account of how American eating habits evolved between 1880 and 1930 under the influence of science, industry, and social change.
About This Book
Revolution at the Table examines the major shifts in American food consumption and attitudes from the late nineteenth to the early twentieth century.
The book traces how new technologies, scientific nutrition theories, and changing social values transformed what and how Americans ate.
Harvey Levenstein analyzes the roles of reformers, manufacturers, and consumers in reshaping the national diet.
The study highlights the decline of traditional eating patterns and the rise of processed and convenience foods.
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