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The Gilded Age is renowned for a variety of reasons, including its
culture of conspicuous consumption among the newly rich. In the
domain of food, conspicuous consumption manifested itself in
appetites for expensive dishes and lavish dinner parties. These
received ample publicity at the time, resulting later on in
well-developed historical depictions of upper-class eating habits.
This book delves into the eating habits of people of lesser means.
Concerning the African American community, the working class, the
impoverished, immigrants, and others our historical representations
have been relatively superficial. The author changes that by
turning to the late nineteenth century's infant science of
nutrition for a look at eating and drinking through the lens of the
earliest food consumption studies conducted in the United States.
These were undertaken by scientists, mostly chemists, who left
their laboratories to observe food consumption in kitchens, dining
rooms, and various institutional settings. Their insistence on
careful measurement resulted in a substantial body of detailed
reports on the eating habits of ordinary people. This work sheds
new light on what most Americans were cooking and eating during the
Gilded Age.
Die Beitrage zur Altertumskunde enthalten Monographien,
Sammelbande, Editionen, UEbersetzungen und Kommentare zu Themen aus
den Bereichen Klassische, Mittel- und Neulateinische Philologie,
Alte Geschichte, Archaologie, Antike Philosophie sowie Nachwirken
der Antike bis in die Neuzeit. Dadurch leistet die Reihe einen
umfassenden Beitrag zur Erschliessung klassischer Literatur und zur
Forschung im gesamten Gebiet der Altertumswissenschaften.
Tracing the course of the history of cooking and dining in McLean
County and the Bloomington-Normal area takes us back 180 years.
Early settlers from the Southern states and parts of the Northeast
brought with them divergent tastes, but irrespective of their
culinary leanings they generally made do with foods they either
raised or collected themselves. Later on, newcomers from Ireland
and Continental Europe established homes in various parts of the
county. As a result, area foodways increased in complexity, and a
variety of new food-related industries developed. Residents made
beer, candy, ice cream, pickles, sausages, soda water, and vinegar.
They manufactured stoves and refrigerators, milled flour, baked
various types of bread, packed pork, and canned tomatoes.
Bloomington companies distributed produce and groceries throughout
Central Illinois. Still, many families beyond the city limits
produced and processed nearly everything they ate and only
occasionally visited a grocery store. By the end of the second
millennium it was hard to find locally produced food in McLean
County, let alone people with many food-related skills. The areaa s
telephone directories listed no cheese shops or fishmongers.
Skilled butchers and bread bakers barely existed. A couple of
artisanal confectioners still had shops in Bloomington, but you
could forget it if you wanted to buy milk from a local dairy.
Finding groceries and fresh produce outside of a chain supermarket
was a challenge, not to mention locating a chef-owned restaurant.
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