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  • 1920-1929
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Stirrings: Radio, Home Economists, and James Beard

Kathleen Collins

Kathleen Collins is an experienced author and researcher who has studied and written about television, media history, popular culture and food. Her work has appeared in the magazines Working Woman and Bitch: Feminist Response to Pop Culture and in the anthology Secrets & Confidences: The Complicated Truth About Women’s Friendships (Seal Press: 2004). She has also written encyclopedia entries on a variety of media history topics. She has a Master’s degree in journalism with a specialization in cultural reporting and criticism from New York University and a Master’s degree in library science from Long Island University. For the past ten years, she has worked as an editorial researcher for a variety of publications including Glamour and Ladies’ Home Journal. She is now a librarian and lives in Manhattan. Author affiliation details are correct at time of print publication.

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Watching What We Eat : The Evolution of Television Cooking Shows

Continuum, 2009

Book chapter

...In a culture like ours, long accustomed to splitting and dividing all things as a means of control, it is sometimes a bit of a shock to be reminded that, in operational and practical fact, the medium is the message. Cooking...

The Difficult Dinner Party: Food as Performance in Nineteenth- and Early Twentieth-Century Fiction

Nicola Humble

Nicola Humble is Professor of English at the University of Roehampton, UK. She is the author of award winning title Culinary Pleasures and Cake: A Global History, and also edited a widely cited edition of Mrs Beeton's Book of Household Management. Author affiliation details are correct at time of print publication.

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The Literature of Food : An Introduction from 1830 to Present

Bloomsbury Academic, 2020

Book chapter

...The subject of this chapter is crucially not only the dinner party, but also its difficulty. The dinner party is the place where numerous complexities of food culture collide – issues of etiquette, the form of the meal, the order...

The Great War and the Rise of State Intervention, Italy 1915–22

Carol Helstosky

Carol F. Helstosky is Assistant Professor of European History at the University of Denver. Author affiliation details are correct at time of print publication.

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Garlic and Oil : Politics and Food in Italy

Berg, 2004

Book chapter

...The First World War shook the foundations of European culture and politics. The war also transformed the nature of state intervention, as governments had to sustain military and civilian populations for the war’s duration. Food...

The Exotic Luncheons of the Société d’acclimatation

Lauren Janes

Lauren Janes is Assistant Professor of History at Hope College, USA. Author affiliation details are correct at time of print publication.

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Colonial Food in Interwar Paris : The Taste of Empire

Bloomsbury Academic, 2016

Book chapter

...On April 14, 1921, ninety-seven diners gathered for a grand luncheon banquet at the Buffet de la Gare de Lyon in Paris. The group consisted mostly of members of the Société d’acclimatation, including France’s leading zoologists...

The Grass Seed Trade

Eric Pawson

Eric Pawson is Professor of Geography at the University of Canterbury, New Zealand. He chaired the Advisory Committee for the New Zeland Historical Atlas. In 2007 he received the Distinguished New Zealand Geographer Medal. Author affiliation details are correct at time of print publication.

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Vaughan Wood

Seeds of Empire : The Environmental Transformation of New Zealand

I.B.Tauris, 2001

Book chapter

...Introduction At the New Zealand International Exhibition held in Christchurch in the summer of 1906–7, ‘The Department of Agriculture occupied, as was fitting, the premier place amongst the Government departmental...

Remaking the Grasslands: the 1920s and 1930s

Tom Brooking

Tom Brooking is Professor of History at the University of Otago, New Zealand. He is co-editor (with Eric Pawson) of Environmental Histories of New Zealand (2002) and is a member of the Council of the Agricultural History Society. Author affiliation details are correct at time of print publication.

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Paul Star

Seeds of Empire : The Environmental Transformation of New Zealand

I.B.Tauris, 2001

Book chapter

...Introduction In New Zealand as elsewhere in the Western World the end of the First World War ushered in great hopes for the future. Like most nations which supported the Allied cause, New Zealand hoped to take advantage...

The Cooking of Consent, Italy 1922–35

Carol Helstosky

Carol F. Helstosky is Assistant Professor of European History at the University of Denver. Author affiliation details are correct at time of print publication.

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Garlic and Oil : Politics and Food in Italy

Berg, 2004

Book chapter

...The fascist regime of Benito Mussolini sought to revolutionize state control over food consumption. Lorenzo La Via, the foremost authority on fascist food policy, defined this revolution as an intensive commitment to food and its...

Commercial Rice Cultivation and the Regional Economy of Southeastern Asia, 1850–1950

Food and Globalization : Consumption, Markets and Politics in the Modern World

Berg, 2008

Book chapter

...Trading and settlement patterns across Asia owe much to the availability of rice in particular locations. In the early nineteenth century, the majority of those who ate rice also grew it, but a century later a large and growing number...

The Rising Popularity of Dining Out in German Restaurants in the Aftermath of Modern Urbanization

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...In the year 2000, 76 per cent of the German population indulged in some kind of eating out. The total expenses for all persons older than fifteen years amounted to DM 160.1 billion or DM 2,164 per head. See for the following...

Modernist Food / Modern Food: Literary and Culinary Experiments in the Early Twentieth Century

Nicola Humble

Nicola Humble is Professor of English at the University of Roehampton, UK. She is the author of award winning title Culinary Pleasures and Cake: A Global History, and also edited a widely cited edition of Mrs Beeton's Book of Household Management. Author affiliation details are correct at time of print publication.

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The Literature of Food : An Introduction from 1830 to Present

Bloomsbury Academic, 2020

Book chapter

...Modernism is a literature of disruption, contraction, reordering. The Victorian realist model is broken apart, turned inside out, its forms radically curtailed and recombined. The self and its needs, its chaotic and disordered impulses...