Food in the United States, Post-world War II Until Today

Studying history has never been so appetizing. Students will examine food and its reflection of social mores in various times and places throughout history.

Each volume overviews a significant time period in the curriculum.

Narrative chapters cover: Foodstuffs; Food preparation; Eating habits; Food for special occasions; Concepts of diet and nutrition; Food and religious rites; and Period recipes.

American food since World War II has been made more processed, refined, and convenient to save consumers and families precious time.

This volume describes: conventional family meals at home; junk and fast foods; vegetarianism; obesity and weight issues; and eating away from home more than ever.