In No Foreign Food
, Richard Pillsbury examines the evolution of the American way of eating, from the foods we eat to the times and places in which we eat them. Using graphs, figures, maps, and even reproductions of old "American" recipes (Brunswick Stew, Hoppin' John, Aebleskivers, and a terrific comparison of gumbos from 1872 to 1996), Pillsbury, a geographer, shows how each wave of immigration has brought with it new tastes to be mixed in the melting pot and how the industrial revolution, the advent of prepared foods, and the rise of marketing have all contributed toward shaping our daily menus. He explores how the Americanization of previously "ethnic" foods allows them to move quickly into our standard diet, allowing the customer who claims to eat "no foreign food" to order spaghetti or a sausage in any truck stop he finds.
From Library Journal
Pillsbury (Georgia State Univ.; From Boarding House to Bistro, Routledge, 1990) gives us an entertaining and informative look at what our food choices say about us as a society. He examines many aspects of the food industry, including restaurants, supermarkets, cookbook publishing, agriculture, and food processing. Social issues such as immigration and changes in the structure of American families are also considered. In looking at such a broad range of factors, Pillsbury provides a concise summation of many trends that affect America's food choices and offers a history of the development of various foods and food technologies. The great weakness of his work, however, is that many of his assertions are not well supported with verifiable facts and that numerous tables of consumption figures are presented without sources. Recommended for specialized food collections.?Mary Martin, CAPCON Lib. Network, Washington, DC
Copyright 1998 Reed Business Information, Inc.