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From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial...

What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times.

In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern...

For Americans who came of age in the mid-twentieth century, home economics conjures memories of burnt toast and sewing disasters. But as historian Megan Elias shows in "Stir It Up," home economics began as an idealistic reform movement in higher education in the early 1900s. Leaders of this movement sought to discover and disseminate the best methods for performing domestic work while creating new professional options for women that were based on elements of home life. Home and family were treated as subjects for scientific analysis; students wore lab coats while baking bread and performed...