What's Cooking?: The History of American FoodTwenty-First Century Books, 1 Ιαν 2001 - 88 σελίδες Supports the national curriculum standards Culture; Time, Continuity, and Change; Individual Development and Identity; Individuals, Groups, and Institutions; Power, Authority, and Governance; Production, Distribution, and Consumption; and Science Technology and Society as outlined by the National Council for the Social Studies. |
Συχνά εμφανιζόμενοι όροι και φράσεις
Advertising agricultural American food appetite baked beans beef began Birdseye biscuits bread butter C. W. Post century cereal chain chefs chemical Chez Panisse chicken Clarence Birdseye coffee cookbook cooking corn country's cows crackers crops Crum customers diet dining dinner dishes European factories families farm farmers fish flour Food companies French fruit George Crum George Washington Carver Greenberg grew grocery H. J. Heinz Company harvest Harvey Girls Harvey House Heinz hired hogs Home economists home front Horn & Hardart housewives hundred iceboxes immigrants ingredients Julia Child land land-grant colleges lived McDonald's meals meat milk Native Americans opened oysters packaged food peanut peas picked pickle Piggly Wiggly pigs pioneer plants plates plow pork pounds promised refrigerators restaurants roast rural sauce selling served settlers shipped shoppers sugar supermarket taste tomatoes travelers Uneeda United USDA vegetables wagon women World York