Table of Contents

Concept and Content: An Introduction -- Concept: On What We Eat and What We Don’t -- Content: A Traditional American Diet -- Stocking the Pantry: Technology and the Food Supply -- Too Busy to Cook: The Coming of Prepared Foods -- Marketing to the Masses -- Cooking by the Book -- Imported Tastes: Immigration and the American Diet -- Eating on the Town: Restaurants and the Diet -- A Contemporary American Diet -- Cuisine Regions: Concept and Content -- Continuity and Transformation: Last Thoughts

About the Author

Richard Pillsbury is professor of geography at Georgia State University.