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