Hostname: page-component-745bb68f8f-s22k5 Total loading time: 0 Render date: 2025-02-03T02:15:58.893Z Has data issue: false hasContentIssue false
  • English
  • Français

Making Progress in Food

Published online by Cambridge University Press:  29 July 2019

Megan Elias
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Special Issue: Food Studies and The Gilded Age and Progressive Era
Information
The Journal of the Gilded Age and Progressive Era , Volume 18 , Issue 4 , October 2019 , pp. 391 - 396
Copyright
Copyright © Society for Historians of the Gilded Age and Progressive Era 2019 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Notes

1 Bourdieu, Pierre, Distinction: A Social Critique of the Judgment of Taste (Cambridge, MA: Harvard University Press, 1987)Google Scholar.

2 Blum, Deborah, The Poison Squad (New York: Penguin Random House, 2018)Google Scholar.

3 Veit, Helen Zoe, Modern Food, Moral Food (Chapel Hill: University of North Carolina Press, 2013)CrossRefGoogle Scholar.

4 Friedberg, Susanne, Fresh (Cambridge, MA: Harvard University Press, 2009)CrossRefGoogle Scholar.

5 Haley, Andrew, Turning the Tables (Chapel Hill: University of North Carolina Press, 2013)Google Scholar.