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The Routledge History of American Foodways provides an important overview of the main themes surrounding the history of food in the Americas from pre-colonial times to the present day. By broadly incorporating the latest research in the field of Food Studies, the book explores the major advances that have taken place in the past few decades in this crucial field.
The volume is composed of three parts. The first part explores the significant developments in US food history in one of five time periods to situate the topical and thematic chapters to follow. The second part examines the key ingredients in the American diet throughout time, allowing authors to analyze many of these foods as items that originated in or dramatically impacted the Americas as a whole, and not just the United States. The third part focuses on how ingredients, such as the ones discussed in Part II, have been transformed into foods identified with the American diet, and ways in which Americans have produced and presented these foods, including chapters on "Food Tourism", "Food Justice", and "Holidays and Festivals". The final section explores how food practices are a means of embodying ideas about identity, showing food choices made by various groups in American history, and also how food stereotypes have been used to create and maintain ideas of difference.
Including essays on all the key topics and issues, The Routledge History of American Foodways will define how the history of American food can best be understood, over time and comparatively, while still acknowledging the importance of and encouraging scholarship on specific groups, periods, places, and types of food. This important collection from a leading group of scholars presents a comprehensive survey of the current state of the field. It will be essential reading for all those interested in the history of food in American culture.