商品簡介
Timothy Miller takes us on a fascinating tour of home cooking and eating in America – where it’s been and where it’s going – as well as a vivid accounting of our stubborn unwillingness to give it up all together in the face of easy, processed, and prepared meals.
作者簡介
Tim Miller is an associate professor of history at Labette Community College in Parsons, Kansas. He previously published his dissertation on changes in the foods eaten in American suburbs after World War II, which explored some of the themes he looks at in this book, including the rise of the processed food industry and changing expectations for women in the household. He writes about all aspects of American food history on his blog Grog to Grits. He is also the author of Barbecue: A History (Rowman & Littlefield, 2014).
