Abigail Carroll
Auteur de Three Squares: The Invention of the American Meal
Œuvres de Abigail Carroll
Étiqueté
Partage des connaissances
- Sexe
- female
- Lieux de résidence
- Vermont, USA
- Études
- Boston University (PhD, American Studies)
- Courte biographie
- [excerpted from author's website]
Abigail Carroll is a poet and author. Carroll's poems appear in anthologies, as well as in numerous magazines and journals. Carroll holds a PhD in American Studies from Boston University, where she has taught history and writing. She makes her home in Vermont, where she serves as pastor of arts and spiritual formation at Church at the Well, and where she enjoys walking, photographing nature, and playing harp.
Membres
Critiques
Statistiques
- Œuvres
- 4
- Membres
- 130
- Popularité
- #155,342
- Évaluation
- 3.6
- Critiques
- 4
- ISBN
- 9
In the times before the Industrial Revolution when most of the United States was agrarian, lunch was a much more important meal with heartier dishes that could sustain manual labor for the rest of the day. Meals mainly consisted of stews, called pottages, as these could be made easily in a large pot over a fire. Not until the late 1700s, taking cues from the British, did Americans begin to serve meat, vegetables, and grains separately on a single plate.
As the Industrial Revolution took hold and more people moved from working on farms to working in factories, eating lunch at home became more difficult. People had to eat smaller meals that they could easily carry to work and eat between shifts. At this point, dinner became more important because it was the only time of the day when the whole family could gather together for a meal.
Historically, snacking was problematic because it might spoil ones appetite for dinner and threaten the togetherness of the family. Beginning in the early 1900s, commercially and mass produced foods began to creep into American life. As these foods became more ubiquitous, the idea of snacking began to change, in no small part due to advertising.
In the conclusion, the author makes a succinct and insightful statement. “How we eat in the future will reflect who we are today, and how we eat today will determine in part who we will become tomorrow. Whether we know it or not, the state of the American meal is in our hands” (p. 219).… (plus d'informations)