Making Modern Meals, Volume 66: How Americans Cook Today

Amy B. Trubek (Author)
Available

Product Details

Price
$35.94
Publisher
University of California Press
Publish Date
October 24, 2017
Pages
320
Dimensions
5.9 X 7.9 X 0.8 inches | 0.85 pounds
Language
English
Type
Paperback
EAN/UPC
9780520289239

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About the Author

Amy B. Trubek is Associate Professor of Nutrition and Food Science at the University of Vermont. She is the author of Haute Cuisine: How the French Invented the Culinary Profession and The Taste of Place: A Cultural Journey into Terroir.

Reviews

"Makes the familiar compellingly strange as meals become complex processes of self, other, and culture. Readers in the United States will have little trouble inserting themselves into Trubek's stories, enabling them to consider their own habits of cooking and consuming food."--PopMatters
"An excellent introduction to the study of contemporary culinary habits."--CHOICE (09/01/2018)
"An important contribution to the anthropology of food."--Library Journal
"This ambitious book opens hallways full of doors for young scholars in food studies to one day walk through. . . . This book eloquently raises many topics worthy of deep and serious discussion."-- (06/01/2018)
"Her book makes the familiar compellingly strange as meals become complex processes of self, other, and culture. Readers in the United States will have little trouble inserting themselves into Trubek's stories, enabling them to consider their own habits of cooking and consuming food."-- (04/11/2018)
"Insightful and timely. . .Truly another treat from Trubek, providing the reader with a taste of many of the challenges and considerations facing home cooks in the twenty-first century."--Gastronomica