Food Habits in Historical Perspective American

Using dietary information and other pertinent facts, the author assesses the nutritional status of usa citizens during each period . Special emphasis is given to American dietary patterns from the landfall of Columbus to the colonial period, the revolutionary period, the New Republic, and therefore the 20th century. Four categories of yank food are identified and analyzed: mainstream cuisine, regional cooking, “regional phenomena” (including ethnic foods), and “Pop” foods. The overview concludes with the finding that, despite delightful differences, there are striking similarities in food habits across time and cultures. By providing increased insights and understanding of up to date American eating patterns, this book are going to be a substantive addition to existing texts.

Food habits aren’t independent entities. They reflect, and are influenced by, the whole ecological milieu during which they occur. Therefore, the study of food habits involves an interdisciplinary approach, utilizing both the biological and social sciences, including biology, physiology, history, sociology, psychology, anthropology, and nutrition (as well because the relatively new science of nutritional anthropology).

This book provides a historical overview of the food habits of citizenry over time, with special emphasis on American dietary habits from Columbian times through this (chapters 4, 5, 6, 9, and 10). Food habits are addressed within the context of the relevant events, developments, and circumstances related to each era.

Chapter 1 introduces the reader to the essentiality of food as a source of nourishment for all living things. the essential concepts of nutrition are explained, and significant milestones within the history of nutrition are presented. Finally, the associations between human evolution and changing nutritional needs and diets of citizenry are addressed.

Because sufficient food is pivotal to the existence of society, citizenry have devoted much time and energy to obtaining an adequate food supply. Chapter 2 describes the varied traditional methods of obtaining food, the characteristics of food-gathering and food-producing societies, the weather of food processing, and therefore the universal foods and food products that are employed by human cultures across time. Such information . . .

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