Discriminating Taste
How Class Anxiety Created the American Food Revolution
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ISBN-13:
9780813576855
Veröffentl:
2017
Erscheinungsdatum:
24.04.2017
Seiten:
288
Autor:
S Margot Finn
Gewicht:
390 g
Format:
223x153x17 mm
Sprache:
Englisch
Beschreibung:
Argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads.
Acknowledgments Introduction: Discriminating Taste 1 Incompatible Standards: The Four Ideals of the Food Revolution 2 Aspirational Eating: Food and Status Anxiety in the Gilded Age 3 No Culinary Enlightenment: Why Everything You Know about Food Is Wrong 4 Anyone Can Cook: Saying Yes to Meritocracy 5 Just Mustard: Negotiating with Food Snobbery 6 Feeling Good about Where You Shop: Sacrifice, Pleasure, and Virtue Conclusion: Confronting the Soft Bigotry of Taste Notes Index
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