Bibliograph

Three squares, the invention of the American meal, Abigail Carroll

Type

Label

Three squares, the invention of the American meal, Abigail Carroll

Language

eng

Illustrations

illustrations

Index

no index present

Literary Form

non fiction

Main title

Three squares

Medium

electronic resource

Nature of contents

dictionaries

Oclc number

854970522

Responsibility statement

Abigail Carroll

Sub title

the invention of the American meal

Summary

We are what we eat, as the saying goes?but we are also how we eat, and when, and where. Our eating habits reveal as much about our national identity as the food on our plates, as food historian Abigail Carroll vividly demonstrates in Three Squares. Reaching back to colonial America, when settlers enjoyed a single, midday meal, Carroll shows how later generations of Americans abandoned this utilitarian habit for more civilized, circumscribed rituals, trading in rustic pottages and puddings for complex roasts, sides, desserts, and?increasingly?processed foods. These new foodstuffs

Table Of Contents

Cover; Title Page; Copyright; Dedication; Contents; Introduction: We Are How We Eat; 1 Why Colonial Meals Were Messy; 2 The British Invasion; 3 How Dinner Became Special; 4 How Dinner Became American; 5 Why Lunch Is Cold, Cheap, and Quick; 6 Reinventing Breakfast; 7 Snacking Redeemed; 8 The State of the American Meal; Conclusion: The Future of the American Meal; Acknowledgments; Notes; Bibliography; Illustration Credits; Index

Classification