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

CARSON, S. A. (2016). Robert Dirks, Food in the Gilded Age; What Ordinary Americans Ate. Journal of Economics and Political Economy, 3(3), 587–590. https://doi.org/10.1453/jepe.v3i3.1021

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.

https://doi.org/10.1453/jepe.v3i3.1021
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