Series editor: Helen Zoe Veit A cultural history of cooking, the American Food in History series speaks to contemporary fascination with cooking, eating, and food culture. The heart of the series is cooking itself, within a format that is thought-provoking and interactive. The books combine excerpts from carefully selected cookbooks with essays that ask intellectually engaging questions about the nature of historical sources and introductory texts by a range of scholars from fields such as economics, U.S. history, sociology, agriculture, and cultural studies that provide in-depth social and historical context. Today, people often compare their own food to old-fashioned ways of cooking and eating. But too often their understanding of these methods is steeped in nostalgia or built on unsound stereotypes. By immersing readers in a range of real historical documents and in thoughtful historical essays, this series provides a more complex vision of real life in the past that will be useful to anyone who cares about food today. This series is no longer accepting proposals.