TITLE

American Cuisine in the 20th Century

AUTHOR(S)
Dyson, Lowell K.
PUB. DATE
January 2000
SOURCE
FoodReview;Jan-Apr2000, Vol. 23 Issue 1, p2
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Presents information on the diet changes of people in the United States in the 20th century. Preference for meat and potatoes in the 19th and 20th century; Concerns over nutrition; Promotion of vitamins and minerals by scientists.
ACCESSION #
3214292

 

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