Food in the United States, 1890-1945

Examines food culture in the United States from the 1890s to the 1940s, with historical and cultural information on the preparation and consumption of starches, dairy products, sweets, meats, and beverages; holiday and wedding food customs; food preservation and processing; use of electric appliances, such as toasters and percolators; and changing concepts of diet and nutrition; includes photographs and historical recipes.