Publications and Research

Document Type

Book Review

Publication Date

11-5-2013

Abstract

Food historian Abigail Carroll’s debut book, Three Squares: the Invention of the American Meal, explores the historical reasons why we eat what we do, and when. Combing through a range of primary sources, she analyzes how Americans' eating choices have been determined by changing economic circumstances. A book review by Claire Stewart.

Comments

Originally published in Zeteo

 
 

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