Concept and Content: An Introduction -- 1. Concept: On What We Eat and What We Don't -- 2. Content: A Traditional American Diet -- 3. Stocking the Pantry: Technology and the Food Supply -- 4. Too Busy to Cook: The Coming of Prepared Foods -- 5. Marking to the Masses -- 6. Cooking by the Book -- 7. Imported Tastes: Immigration and the American Diet -- 8. Eating on the Town: Restaurants and the Diet -- 9. A Contemporary American Diet -- 10. Cuisine Regions: Concept and Content -- 11. Continuity and Transformation: Last Thoughts
Bibliography
Includes bibliographical references page 243 - 251 and index
