Breakfast: A HistoryAltaMira Press, 2013 M07 11 - 238 páginas From corn flakes to pancakes, Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are considered indispensable, and how it has been depicted in art and media. Heather Arndt Anderson’s detail-rich, culturally revealing, and entertaining narrative thoroughly satisfies. |
Contenido
| 1 | |
| 5 | |
Ch02 AROUND THE WORLD IN A MEAL | 29 |
Ch03 BREAKFAST AT HOME | 93 |
Ch04 BREAKFAST OUT | 125 |
Ch05 BREAKFAST IN THE ARTS AND MEDIA | 163 |
NOTES | 189 |
| 215 | |
| 217 | |
ABOUT THE AUTHOR | 227 |
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Términos y frases comunes
19th century accessed November advertising Albala American breakfast bacon bagels baked banana beans became began biscuits boiled Book bowl bread breakfast cereals Breakfast Club breakfast foods breakfast menus breakfast table British butter cakes called cheese chicken chocolate Clean Living Movement coffee congee cookbook author Cookery cooking corn Corn Flakes cornmeal cream culinary Dainty dining dinner dish domestic doughnuts early eat breakfast eaten for breakfast electric England English English muffins enjoyed Europe fast Filboid Studge Flakes flavor French fried fruit grapefruit Harland House households housewife housewives included John Harvey Kellogg juice Kellogg Kellogg's kitchen kykeon London M. F. K. Fisher Magazine maize meat milk modern morning meal mothers muffins oatmeal omelet one’s pancakes popular pork porridge potatoes prepared recipe restaurants salt sausage served slices soup steak stewed sugar toast toaster tomatoes traditional typically waffles wine women World wrote yogurt York