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American Food in History

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 By immersing readers in a range of real historical documents and in thoughtful historical essays, this series provides a more complex vision of real life in the past that will be useful to anyone who cares about food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.

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Food in the American Gilded Age

Food in the American Gilded Age

Edited by Helen Zoe Veit

Food in the Civil War Era

Food in the Civil War Era

The South

Edited by Helen Zoe Veit

A Selection of Modernized Recipes from Food in the Civil War

A Selection of Modernized Recipes from Food in the Civil War

The North

Adapted by Jennifer Billock

Edited by Helen Zoe Veit

A Selection of Modernized Recipes from Food in the Civil War

A Selection of Modernized Recipes from Food in the Civil War

The South

Adapted by Jennifer Billock

Edited by Helen Zoe Veit

Food in the Civil War Era

Food in the Civil War Era

The North

Edited by Helen Zoe Veit

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