Revolution at the Table

Revolution at the Table

The Transformation of the American Diet

by Harvey A. Levenstein

275 pages· 1988· ISBN 9780520234390
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This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food between 1880 and 1930, Levenstein laid the the foundation for the social history of food in modern America.

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