MARC Record from Library of Congress

LEADER: 02133cam a2200337 a 4500
001 2007009768
003 DLC
005 20100826084028.0
008 070306s2008 nyua b 001 0 eng
010 $a 2007009768
020 $a1582343551 (alk. paper)
020 $a9781582343556 (alk. paper)
035 $a(OCoLC)ocm85822702
035 $a(OCoLC)85822702
040 $aDLC$cDLC$dBAKER$dBTCTA$dC#P$dYDXCP$dUPZ$dBUR$dDLC
043 $an-us---
050 00 $aTX653$b.G38 2008
082 00 $a643/.30973$222
100 1 $aGdula, Steven.
245 14 $aThe warmest room in the house :$bhow the kitchen became the heart of the twentieth-century American home /$cSteven Gdula.
250 $a1st U.S. ed.
260 $aNew York :$bBloomsbury :$bDistributed to the trade by Macmillan,$c2008.
300 $axv, 238 p. :$bill. ;$c25 cm.
504 $aIncludes bibliographical references (p. [213]-222) and index.
520 $aExamines the relationship between trends and innovations in the kitchen and American cultural attitudes.
520 $aExamining the relationship between trends and innovations in the kitchen and the cultural attitudes beyond its four walls, writer Gdula creates a lively portrait of over 350 years of American domestic life. He explores major historic themes, including the challenges of procurement in the seventeenth century, preservation in the eighteenth century, industrialization and enlightenment in the nineteenth century, and modernization in the twentieth. Gdula traces the evolution of American foods, recipes, trends, and styles of cooking, beginning with the exchanges that took place between the Powhatan Indians and the Jamestown settlers about nutrition through today's polyglot international cuisine.--From publisher description.
650 0 $aKitchens$zUnited States$xHistory.
650 0 $aCooking$zUnited States$xHistory.
651 0 $aUnited States$xSocial life and customs.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0711/2007009768-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0711/2007009768-d.html