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Paradox of Plenty
A Social History of Eating in Modern America
Overview
From the publisher
Originally published in 1993, Harvey Levenstein’s sweeping history of food and eating explores the social, economic, and political factors that have shaped the American diet since 1930.
Copyright © 2003 University of California Press
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- Breakfast, Lunch, Tea
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- Cake Keeper Cakes
- CakeLove
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- Call of the Mild
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- Catching Fire
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- Charlie Trotter Cooks at Home
- Chefs on the Farm
- Chez Panisse Café Cookbook
- Chez Panisse Cooking
- Chez Panisse Desserts
- Chez Panisse Fruit
- Chez Panisse Pasta, Pizza, Calzone
- Chez Panisse Vegetables
- Chicken
- China Moon Cookbook
- Chocolate
- Chocolate & Zucchini
- Chop Suey
- Chop, Sizzle, and Stir
- Christmas
- Christmas Cookies
- Cindy Pawlcyn’s Appetizers
- Citadel of the Spirit
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- Classic Home Desserts
- Classic Indian Cooking
- Classic Indian Vegetarian and Grain Cooking
- Clean Food
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- Cod
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- Coffee Love
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- Coming Home to Eat
- Consider the Fork
- Cook the Perfect . . .
- Cook This Now
- Cook With Jamie
- Cooked
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- Cooking
- Cooking By Hand
- Cooking for Isaiah
- Cooking for Two
- Cooking from the Heart
- Cooking Green
- Cooking Know-How
- Cooking Under Pressure
- Cooking Up A Storm
- Cooking with Italian Grandmothers
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cooking With Wine
- Cooking Without Borders
- CookWise
- Cool Cuisine
- Cool Waters
- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Creamy and Crunchy
- Crème Brûlée
- Crêpes
- Cupcakes from the Primrose Bakery
- Curry Cuisine
- D.I.Y. Delicious
- Dairy Hollow House Soup & Bread
- Dam Good Sweet
- Damn Good Food
- Dancing Shrimp
- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
- Diet for a New America
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- Dinner at Your Door
- Dinosaur Bar-B-Que
- Dirt
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- Dishing Up Oregon
- Don’t Try This At Home
- Easy Asian Noodles
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- Easy Japanese Cooking: Noodle Comfort
- Eat Here
- Eat Where You Live
- Eat Your Yard!
- Eat, Drink, and Be Healthy
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- Eating
- Eating Animals
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- European Peasant Cookery
- Every Grain of Rice
- Everyday Asian
- Everyday Harumi
- Extra Virginity
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- Farewell, My Subaru
- Farm City
- Farm to Fork
- Farmacology
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Farmstead Chef
- Fast Food My Way
- Fast Food Nation
- Fat
- Fat Chance
- Fat of the Land
- Favorite Food at Home
- Feast
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- Feeding the Hungry Ghost
- Feeding the Young Athlete
- Field Guide to Candy
- Field Guide to Cookies
- Fields of Greens
- Fields of Plenty
- Fine Cooking 15th Anniversary Archive DVD-ROM
- Fine Cooking Fresh
- Fire It Up
- Fish Forever
- Fish Grilled & Smoked
- Fish Tales
- Fish Without a Doubt
- Flying Apron’s Gluten-Free and Vegan Baking Book
- Fondue
- Food
- Food and Booze
- Food Bites
- Food Fight
- Food Fray
- Food in Jars
- Food Justice
- Food Lover’s Guide to Portland
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- Food Matters
- Food Not Lawns
- Food of Life
- Food Politics
- Food Rebels, Guerrilla Gardeners, and Smart-Cookin’ Mamas
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- Food, Inc.
- Foodopoly
- Foods of the Americas
- For Cod and Country
- Forgotten Skills of Cooking
- Four Fish
- Free For All
- French Farmhouse Cookbook
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- French Provincial Cooking
- Fresh
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- Fresh Food from Small Spaces
- Fresh from the Farmers’ Market
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- Funny Food
- Garlic and Sapphires
- Get Cooking
- Get Your Pitchfork On!
- Gifts Cooks Love
- Girl Hunter
- Gluten Free Canteen’s Book of Nosh
- Gluten-Free and Vegan Holidays
- Gluten-Free Baking Classics
- Gluten-Free Baking for the Holidays
- Gluten-Free Girl
- Gluten-Free Girl and the Chef
- Gluten-Free Girl Every Day
- Goat
- Goat Song
- Good Calories, Bad Calories
- Good Food to Share
- Good Meat
- Good Tempered Food
- Good Things
- Good to the Grain
- Gourmet Today
- Great Good Food
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- Great Party Fondues
- Green & Black’s Organic Ultimate Chocolate Recipes
- Grill Every Day
- Grillin’ with Gas
- Gringa
- Grow Cook Eat
- Grub
- Gulp
- Guns, Germs, and Steel
- Ham
- Healthy Bread in Five Minutes a Day
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- High on the Hog
- Hip Kosher
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- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
- Homemade Cheese
- Hometown Appetites
- Homeward Bound
- Honey From A Weed
- Hope’s Edge
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- How I Learned To Cook
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- How to Be a Domestic Goddess
- How To Break An Egg
- How to Cook a Dragon
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- How to Cook Everything (Completely Revised 10th Anniversary Edition)
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- How to Cook Everything Vegetarian
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- In Defense of Food
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- In the Small Kitchen
- India Cookbook
- Indulge
- Inquiries into the Nature of Slow Money
- Intensely Chocolate
- Into the Vietnamese Kitchen
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- It Must’ve Been Something I Ate
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- Jane Grigson’s Vegetable Book
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- Jerusalem
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- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
- Joe’s Book of Mushroom Cookery
- Joy the Baker
- Julie & Julia
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- Just Food
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- Kneadlessly Simple
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- Laura Werlin’s Cheese Essentials
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- Mad Hungry
- Made in America
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- Madhur Jaffrey’s World Vegetarian
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- Making and Using Dried Foods
- Making Piece
- Man with a Pan
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- Margaritas, Mojitos, and More
- Marinades, Rubs, Brines, Cures, and Glazes
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- Mastering the Art of French Cooking, Vol. 1
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- Mastering the Grill
- Meat
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- Mediterranean Clay Pot Cooking
- Mediterranean Grains and Greens
- Mediterranean Seafood
- Memories of Philippine Kitchens
- Menus from an Orchard Table
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- Mixt Salads
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- Mother’s Best
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- Perfect Pairings
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- Peter Reinhart’s Whole Grain Breads
- Pig
- Pike Place Public Market Seafood Cookbook
- Pizza on the Grill
- Planet Barbecue!
- Plenty
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- Plum Gorgeous
- Potato Salad
- Preserving Food Without Freezing or Canning
- Pretty Good Number One
- Primal Cuts
- Puff
- Pure Beef
- Pure Dessert
- Pure Simple Cooking
- Put ‘em Up
- Quiches, Kugels, and Couscous
- Quick and Easy Chinese
- Quick Fix Meals
- Quick Pickles
- Quinoa Cuisine
- Raised-Bed Vegetable Gardening Made Simple
- Raising Steaks
- Ratio
- Ready for Dessert
- Real Food
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- Rebar
- Rebuilding the Foodshed
- Recipe of the Week: Ice Cream
- Red, White, and Greens
- Renewing America’s Food Traditions
- Retro Luau
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- Rick Bayless’s Mexican Kitchen
- Righteous Porkchop
- Ripe
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- River Cottage Every Day
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- Roast Chicken and Other Stories
- Roast Figs, Sugar Snow
- Roasting
- Robin to the Rescue
- Room for Dessert
- Root Cellaring
- Roots
- Rosalind Creasy’s Recipes from the Garden
- Rose’s Heavenly Cakes
- Rustic Fruit Desserts
- Safe Food
- Salads: Beyond the Bowl
- Salmon
- Salmon in the Trees
- Salt
- Salt Sugar Fat
- Salted
- Salumi
- Sauces
- Saveur Cooks Authentic American
- Saveur Cooks Authentic French
- Saveur Cooks Authentic Italian
- Sear, Sauce, and Serve
- Season to Taste
- Seasonal Fruit Desserts
- Seasonal Spanish Food
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Serious Pig
- Sharing the Harvest
- Shark’s Fin and Sichuan Pepper
- Short-Cut Vegan
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
- Simply Mexican
- Simply Ming One-Pot Meals
- Simply Organic
- Simply Sensational Cookies
- Sinfully Easy Delicious Desserts
- Slow and Easy
- Slow Food
- Slow Food Nation
- Small Bites, Big Nights
- So Easy
- Soil Not Oil
- Something From the Oven
- Southern Belly
- Southwest Comfort Food
- Speakeasy
- Spoon Fed
- Squeezed
- Stalking the Wild Asparagus
- Sticky, Chewy, Messy, Gooey
- Still Life with Menu Cookbook
- Stir-Frying to the Sky’s Edge
- Stuffed and Starved
- Sunday Suppers at Lucques
- Sundays at Moosewood Restaurant
- Super Natural Cooking
- Super Natural Every Day
- Supper for a Song
- Sushi
- Sweet Basil, Garlic, Tomatoes, and Chives
- Sweet!
- Sweetness and Power
- Swim Against the Current
- Swindled
- Tacos
- Takashi’s Noodles
- Taking Tea in the Medina
- Talking With My Mouth Full
- Taming the Truffle
- Tapas
- Tapas
- Taste
- Taste What You’re Missing
- Tastes from Valley to Bluff
- Tastes Like Cuba
- Tasty
- Ten
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- Tequila
- Texas Eats
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- Thanksgiving
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- The American Way of Eating
- The Art of Beef Cutting
- The Art of Eating
- The Art of Eating In
- The Art of Mexican Cooking
- The Art of Simple Food
- The Art of South American Cooking
- The Art of the Bar
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- The Atlas of Food
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- The Best Thing I Ever Tasted
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- The Conscious Cook
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- The Cook’s Companion
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- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
- The Country Cooking of Ireland
- The Crabby Cook Cookbook
- The Devil’s Food Dictionary
- The Dim Sum Dumpling Book
- The Divvies Bakery Cookbook
- The Earthbound Cook
- The Elements of Life
- The End of Food
- The Essence of Chocolate
- The Essential Baker
- The Essential Cuisines of Mexico
- The Essential New York Times Cookbook
- The Essential Urban Farmer
- The Ethical Gourmet
- The Ethnic Paris Cookbook
- The Family Kitchen
- The Fannie Farmer Baking Book
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
- The Farmer’s Market Cookbook
- The Feast Nearby
- The Flavor Bible
- The Flexitarian Table
- The Foie Gras Wars
- The Food and Cooking of Russia
- The Food and Cooking of the Caribbean, Central and South America
- The Food and Wine of Greece
- The Food Matters Cookbook
- The Food of France
- The Food of Italy
- The Food of Morocco
- The Food of Spain
- The Food You Crave
- The Food, Folklore, and Art of Lowcountry Cooking
- The Food52 Cookbook
- The Food52 Cookbook, Volume 2
- The Foods and Wines of Spain
- The Fortune Cookie Chronicles
- The French Laundry Cookbook
- The Frugal Foodie Cookbook
- The Garden-Fresh Vegetable Cookbook
- The Gastrokid Cookbook
- The Geometry of Pasta
- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Cook
- The Good Egg
- The Good Food Revolution
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Gourmet Cookie Book
- The Gourmet Vegetarian Slow Cooker
- The Grail
- The Grand Central Baking Book
- The Greens Cookbook
- The Hadassah Everyday Cookbook
- The Happiness Diet
- The Hog Island Oyster Lover’s Cookbook
- The Homesick Texan Cookbook
- The Improvisational Cook
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- The Italian Baker
- The Italian Baker, Revised
- The Italian Country Table
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- The Joy of Jams, Jellies, and Other Sweet Preserves
- The Joy of Pickling
- The Jungle
- The Jungle Effect
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- The Locavore’s Handbook
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- The Man Who Ate Everything
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- The Meat Lover’s Meatless Cookbook
- The Mediterranean Kitchen
- The MediterrAsian Way
- The Migrant Project
- The Mindful Carnivore
- The Modern Art of Chinese Cooking
- The Modern Baker
- The Modern Vegetarian Kitchen
- The Naked Chef
- The New Alaska Cookbook
- The New American Plate Cookbook
- The New Basics Cookbook
- The New Book of Middle Eastern Food
- The New Food Lover’s Companion
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- The New Organic Grower
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- The New Vegetarian Epicure
- The New Whole Grains Cookbook
- The North African Kitchen
- The Northwest Vegetarian Cookbook
- The Omnivore’s Dilemma
- The One-Block Feast
- The One-Straw Revolution
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- The Organic Food Shopper’s Guide
- The Oxford Companion to Food
- The Oxford Companion to Wine
- The Paley’s Place Cookbook
- The Perfect Fruit
- The Perfect Scoop
- The Physiology of Taste
- The Pie and Pastry Bible
- The Pleasures of Cooking for One
- The Pleasures of Slow Food
- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Fish Book
- The River Cottage Meat Book
- The River Cottage Preserves Handbook
- The Savory Way
- The Scavenger’s Guide to Haute Cuisine
- The School of Essential Ingredients
- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
- The Short Life and Long Times of Mrs. Beeton
- The Shun Lee Cookbook
- The Silver Palate Cookbook
- The Silver Spoon
- The Silver Spoon New Edition
- The Simple Art of Perfect Baking
- The Slow Food Story
- The Smitten Kitchen Cookbook
- The Solace of Food
- The Soul of a New Cuisine
- The Splendid Grain
- The Splendid Table
- The Splendid Table’s How to Eat Supper
- The Splendid Table’s How to Eat Weekends
- The Sriracha Cookbook
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- The Tassajara Recipe Book
- The Taste of Country Cooking
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- The Tea Deck
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- The Urban Homestead
- The Value of Nothing
- The Vegetable Dishes I Can’t Live Without
- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
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- To Buy or Not to Buy Organic
- Toast
- Tom Douglas’ Seattle Kitchen
- Tomatoland
- Too Many Cooks
- Totally Vegetarian
- Truly Mexican
- Tuna
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- Unforgettable Desserts
- Unplugged Kitchen
- Urban Pantry
- Vanilla
- Vanilla
- VB6
- Vegan Brunch
- Vegan Cookies Invade Your Cookie Jar
- Vegan Cooking for Dummies
- Vegan Cupcakes Take Over the World
- Vegan Lunch Box
- Vegan Pie in the Sky
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- Veganomicon
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