Revolution at the Table: The Transformation of the American Diet

Such a fascinating topic, especially as what we eat in the US seems so odd compared to other countries and what we ate not that long ago. It seems really difficult to get people to cook or to find regional foods.

Describes the forces and people that changed the American diet between 1880 and 1930: diietitians, home economists, reformers, businessmen, and even hucksters attempting to make money out of dietary fads. Women discussed include MIT chemist Ellen Richards and Charlotte Perkins Gilman. The Army dietitians of World War I were part of this "revolution" and this book helps us understand their professional world.

The STEM of Home Economics and its impact on the American Diet. The professionalization of dietetics and the development of career opportunities. Courses of study, degrees, certification, etc. and the employment of civilian dietitians by the Army during World War I and World War II.