Revolution at the Table : The Transformation of the American Diet
Professor of History Harvey Levenstein
University of California Press
9780520234390
0-520-23439-1
In this wide-ranging and entertaining study Harvey Levenstein tells of how from 1880 to 1930, as America's industries and cities swelled, various reformers tried to use the new nutritional science to make.
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Americans eat more economically and healthily, sometimes with bizarre results.
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