Includes bibliographical references (pages 199-213) and index.
Contents:
Introduction: sensing food in the New Deal era -- America eats: the making of a sensory archive -- Romance of the homemade -- Tasting place, sensing race -- An American culinary heritage? Mexican food in the Southwest -- A "well-filled melting pot" -- Conclusion: how taste is made.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.