Robert Dirks, Food in the Gilded Age; What Ordinary Americans Ate

Scott Alan CARSON

Abstract


Abstract. Robert Dirks offers an important contribution to food and nutrition history in his book Food in the Gilded Age: What Ordinary Americans Ate. The book spans a broad swath of late 19th century US nutrition history using available dietaries from diverse sources and multiple ethnic groups. Early Mexican-Americans represent one of the earliest ethnic groups in the US. During the Gilded Age, the children of Native-Mexicans with early white European explorers –Mestizos-reflectthe most pre-developed diets in the West. Dirks summarizes their diets using Mexican-American households in Las Cruces, New Mexico and the Rio Grande Valley, Texas that were transitioning into Southwestern economies.

Keywords. Food policy, Economic hitory, Americans ate.

JEL. B10, L66, Q18.


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DOI: http://dx.doi.org/10.1453/jepe.v3i3.1021

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