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.
Stewart, Claire, "The Evolution of Dinner: A Review of Three Squares: The Invention of the American Meal by Abigail Carroll" (2013). CUNY Academic Works.