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Full-Text Articles in Arts and Humanities
How Chinese-American Cuisine Was Advertised In The U.S. During The 1900s, Tyler J. Buchanan
How Chinese-American Cuisine Was Advertised In The U.S. During The 1900s, Tyler J. Buchanan
The Exposition
This poster details the public opinion/view of Chinese-American cuisine changed from its founding in the early 1900s. This topic was closely related to the Chinese as they exclusively made the food up until recent years.
Roman Food In The Imperial Age Viewed Through The Lens Of Class, John B. Nienhaus
Roman Food In The Imperial Age Viewed Through The Lens Of Class, John B. Nienhaus
The Exposition
A look into Roman food history in the imperial age with a focus on class and the differences of the classes eating habits, access to ingredients, and diets.
The Evolution Of The America Perception Of Lobster From The 17th To The 21st Century, Michael T. Fisher
The Evolution Of The America Perception Of Lobster From The 17th To The 21st Century, Michael T. Fisher
The Exposition
Lobster early in American history was a low class food commonly served to servants and slaves. Technological advancements, and scarcity during World War II are what facilitated preservation of fresh lobster drove the cultural shift behind the elevated status of the American Lobster.
Pushing The Protestant Culinary Agenda In Depression Era America, Brittany M. Millidge
Pushing The Protestant Culinary Agenda In Depression Era America, Brittany M. Millidge
The Exposition
No abstract provided.