With this book Andrew Haley offers an innovative account of changes in restaurants and their customers. The history of dining out in America is not simply a story about increasing culinary options but rather one that features frequent shifts in social class representation and cultural preference.
Julia Childs is a familiar figure to both historians of food, and those who study shifting discourses of domesticity in the USA. Her book Mastering the Art of French Cooking, written in collaboration with Simone Beck (known as Simca) and to a lesser extent Louisette Bertholle, was immediately successful when first published in 1961.
From the time that college students Bobby Seale and Huey Newton armed themselves and announced that they were going to patrol the police and fight police brutality, a cultural match was lit that sparked a revolution.
I was first introduced to the figure of Hubert Harrison as a history undergraduate attempting to write my final year dissertation on the role of Caribbean intellectuals in the Harlem Renaissance. Arriving in New York from St.
This is a useful book, a troubling book, and a book tells us something about the strange state of contemporary publishing. I’ll try and deal with each of these in turn.
Aaron Lecklider, who teaches American studies at the University of Massachusetts, Boston, proposes to stand the last century of American intellectual life on its head, or at least on its side.
Buried deep within the endnotes of Joseph Eaton’s book is a wry comment on the art of reviewing by the 19th-century author Sydney Smith, ‘I never read a book before reviewing it; it prejudices a man so’ (p. 199, n. 32).
In Saturday Night and Sunday Morning, Alan Sillitoe’s ground breaking 1958 novel, television is a metaphor for mass consumerism and the resulting growth of a more privatised, home-centred working-class in post-war Britain.
Reading and Writing Recipe Books, 1550–1800 includes 11 rigorously documented essays addressing a genre that began to attract attention following Susan Leonardi’s 1989 article, ‘Recipes for reading: Summer pasta, lobster a la Riseholme, and Key Lime Pie’.(1) The editors, Michelle DiMeo and Sarah Pennell, seek to demonstrate how far the study of medical/culinar
In the last decade the history of American capitalism has monopolized the attention of US scholars and students alike. From the halls of Harvard to the front pages of the New York Times, the history of this financial system has become a hot topic.