Feast for the Eyes

The Story of Food in Photography
Author: Susan Bright
Publisher: Aperture
ISBN: 9781597113618
Category: Photography
Page: 304
View: 7816

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Food has been a much-photographed subject throughout the history of photography, across genres, including art and advertising. This is the first book to survey the rich history of food in photography, and the photographers who developed new ways of describing food in pictures. Through key images, Susan Bright explores the important figures and movements of food photography to provide an essential primer, from the earliest photographers to contemporary artists.

Feast Your Eyes


Author: Brittany Wright
Publisher: Little, Brown
ISBN: 0316466484
Category: Photography
Page: 128
View: 7440

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"The year's most satisfying new book." - GrubStreet Artist Brittany Wright was stuck in a job she didn't love and needed a new creative project to stay happy--so she learned to cook. Inspired by the effortless beauty of her ingredients--fresh fruits, vegetables, and more--she created the hugely popular Instagram hashtag #foodgradients to showcase the splendor of nature's edible rainbows. The vivid photographs in this book capture the diversity and beauty of the foods we love to eat, from heirloom tomatoes and hot peppers to ripe strawberries and frosted cupcakes. Inside, revel in the vivid neons of your favorite candies, the rich color of freshly picked greens, and the gorgeous shades you can even find in a single cup of coffee. Each exquisite, neatly ordered photograph is a pleasure to get lost in. With a sleek, minimalist design and more than a hundred high-quality photographs, Feast Your Eyes is a celebration of the earth's bounty, a breath of fresh air for the busy mind, and an inspiration for everyone looking for joy in the simple things.

The Photography of Modernist Cuisine


Author: Nathan Myhrvold
Publisher: N.A
ISBN: 9780982761021
Category: Cooking
Page: 312
View: 5914

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The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

A Feast for the Eyes

The Japanese Art of Food Arrangement
Author: Yoshio Tsuchiya
Publisher: Kodansha Amer Incorporated
ISBN: N.A
Category: Cooking
Page: 165
View: 934

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Surveys the various styles of Japanese tableware and describes the Japanese methods of arranging and serving food.

Visual Feast

Contemporary Food Photography and Styling
Author: Gestalten
Publisher: Gestalten
ISBN: 9783899556957
Category: Food in art
Page: 271
View: 672

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"We eat with our eyes. People love to stage and take photos of their food. Driven by Instagram and the advertising industry, bloggers, stylists, and photographers continually invent new ways of presenting food as both delectable and radical. Visual Feast presents work from this growing field. Sharing photos of food has become entrenched in our daily lives. Scintillating captures of coffee. Maps made from vegetables. The aesthetic aftermath of mealtime. These images can be readily found on social media, in magazine editorials, or transformed into infographics. Visual Feast reveals a world where food is a work of art and an edible eccentricity. It is a rich visual journey through nourishment, art form, and creative medium. Food photographers and stylists create innovative images that make mouths water, eyes widen, and nostrils inhale imagined scents. Quenching creative curiosities and satisfying even the keenest of artistic palettes, Visual Feast is a tome of inspiration for foodies, food bloggers, and discerning food stylists." -- Provided by publisher.

Twain's Feast

Searching for America's Lost Foods in the Footsteps of Samuel Clemens
Author: Andrew Beahrs
Publisher: Penguin
ISBN: 1101434813
Category: Biography & Autobiography
Page: 336
View: 9752

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One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.

The One-Block Feast

An Adventure in Food from Yard to Table
Author: Margo True,Staff of Sunset Magazine
Publisher: Ten Speed Press
ISBN: 1607740591
Category: Cooking
Page: 272
View: 3386

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Based on the James Beard Award–winning blog The One-Block Diet, this all-in-one home gardening, do-it-yourself guide and cookbook shows you how to transform a backyard or garden into a self-sufficient locavore’s paradise. When Margo True and her fellow staffers at Northern California–based Sunset magazine walked around the grounds of their Menlo Park office, they saw more than just a lawn and some gardens. Instead, they saw a fresh, bountiful food source, the makings for intrepid edible projects, and a series of seasonal feasts—all just waiting to happen. The One-Block Feast is the story of how True and her team took an inspired idea and transformed it into an ambitious commitment: to create four feasts over the course of a year, using only what could be grown or raised in their backyard-sized plot. She candidly shares the group’s many successes and often humorous setbacks as they try their hands at chicken farming, cheese making, olive pressing, home brewing, bee keeping, winemaking, and more. Grouped into gardening, project, and recipe guides for each season, The One-Block Feast is a complete resource for planning an eco-friendly kitchen garden; making your own pantry staples for year-round cooking and gifts; raising bees, chickens, and even a cow; and creating made-from-scratch meals from ingredients you’ve grown yourself. Chapters are organized by season, each featuring a planting plan and crop-by-crop instructions, an account of how that season’s projects played out for the Sunset team, and a multicourse dinner menu composed of imaginative, appealing, and ultra-resourceful vegetarian recipes, such as: Butternut Squash Gnocchi with Chard and Sage Brown Butter • Egg and Gouda Crepes • Whole Wheat Pizzas with Roasted Vegetables and Homemade Cheeses • Fresh Corn Soup with Zucchini Blossoms • Braised Winter Greens with Preserved Lemons and Red Chile • Summer Lemongrass Custards • Honey Ice Cream Generously illustrated and easy to follow, this ultimate resource for today’s urban homesteader will inspire you to take “eating local” to a whole new level. From the Hardcover edition.

Feast for the Eyes

Evocative Recipes and Surprising Tales Inspired by Paintings in the National Gallery
Author: Gillian Riley
Publisher: National Gallery London
ISBN: 9780300073669
Category: Cooking
Page: 168
View: 1901

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Presents recipes inspired by paintings found in the National Gallery in London, including details on the history of food, housekeeping, and table manners

Moveable Feast: The Restored Edition


Author: Ernest Hemingway
Publisher: Simon and Schuster
ISBN: 1476770425
Category: Biography & Autobiography
Page: 256
View: 3981

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Published posthumously in 1964, A Moveable Feast remains one of Ernest Hemingway's most beloved works. Since Hemingway's personal papers were released in 1979, scholars have examined and debated the changes made to the text before publication. Now this new special restored edition presents the original manuscript as the author prepared it to be published. Featuring a personal foreword by Patrick Hemingway, Ernest's sole surviving son, and an introduction by the editor and grandson of the author, Seán Hemingway, this new edition also includes a number of unfinished, never-before-published Paris sketches revealing experiences that Hemingway had with his son Jack and his first wife, Hadley. Also included are irreverent portraits of other luminaries, such as F. Scott Fitzgerald and Ford Madox Ford, and insightful recollections of his own early experiments with his craft. Sure to excite critics and readers alike, the restored edition of A Moveable Feast brilliantly evokes the exuberant mood of Paris after World War I and the unbridled creativity and unquenchable enthusiasm that Hemingway himself epitomized.

The Forest Feast for Kids

Colorful Vegetarian Recipes That Are Simple to Make
Author: Erin Gleeson
Publisher: Abrams
ISBN: 1613129181
Category: Juvenile Nonfiction
Page: 112
View: 5474

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The Forest Feast for Kids includes the most kid-friendly favorites from The Forest Feast, along with 20 new recipes, plus ideas for kids’ parties and easy-to-follow instructions on techniques, measurements, and other helpful kitchen aides. The first children’s cookbook from New York Times bestselling author and popular food blogger Erin Gleeson, The Forest Feast for Kids, serves up kid-friendly vegetarian recipes that are quick, easy, and fun to make. This cookbook showcases the rustic simplicity of the fare through vibrant colorful photography of Gleeson’s beautiful home in the woods and of children cooking the dishes themselves. Each meal is simple and full of fresh and lively flavors that will appeal to kids. The natural beauty of Gleeson’s surroundings and the abundance of local produce serve as the inspiration for recipes such as: Pesto Pepper Pizza Rainbow Chard Quiche Kale Tacos Watermelon Smoothies In addition to its recipes—which span meals, party food, snacks, and beverages—this nonfiction book includes ideas for crafty table decoration, party ideas, an illustrated guide on kitchen safety, and a glossary of culinary terms. The recipes are complemented by a mix of stunning photographs and art, including Gleeson’s own fanciful watercolor illustrations and hand lettering. This beautifully designed kid-friendly cookbook is perfect for foodies and parents looking for healthy recipes for children. It will also appeal to fans of Erin Gleeson’s blog and The Forest Feast. Parents.com says "Have you ever wanted to crawl into a cookbook and live in its world? That’s how I feel when I page through Erin Gleeson’s gorgeous The Forest Feast for Kids." Also available from Erin Gleeson:The Forest Feast: Simple Vegetarian Recipes from My Cabin in the WoodsandThe Forest Feast Gatherings.

The Story of Food


Author: Dorling Kindersley Publishing Staff
Publisher: DK
ISBN: 9781465473363
Category: Cooking
Page: 360
View: 8591

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The stories and history behind the individual foods we eat--from salt to sushi and rice to salami--beginning with the early efforts of humans in their quest for sustenance and culminating in today's diverse culinary landscape. This glorious visual celebration of food in all its forms reveals the extraordinary cultural impact of the foods we eat, explores the early efforts of humans in their quest for sustenance, and tells the fascinating stories behind individual foods. With profiles of the most culturally and historically interesting foods of all types, from nuts and grains, fruits and vegetables, and meat and fish, to herbs and spices, this fascinating culinary historical reference provides the facts on all aspects of each food's unique story. Feature spreads shine a spotlight on influential international cuisines and the local foods that built them. The Story of Food explains how foods have become the cornerstone of our culture, from their origins to how they are eaten and their place in world cuisine. The Story of Food is packed with sumptuous and evocative images that create a feast for the eyes, while the stories intrigue, surprise, and enthrall, making it the perfect gift for food lovers, cooks, gourmets, and history lovers with a penchant for food.

What She Ate

Six Remarkable Women and the Food that Tells Their Stories
Author: Laura Shapiro
Publisher: Penguin
ISBN: 0525427643
Category: Biography & Autobiography
Page: 307
View: 9290

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A Washington Post Notable Nonfiction Book of 2017 One of NPR Fresh Air's "Books to Close Out a Chaotic 2017" NPR's Book Concierge Guide To 2017's Great Reads "How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food." --Maureen Corrigan, NPR Fresh Air Six "mouthwatering" (Eater.com) short takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own. Everyone eats, and food touches on every aspect of our lives--social and cultural, personal and political. Yet most biographers pay little attention to people's attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. What She Ate is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler's mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to "having it all" meant having almost nothing on the plate except a supersized portion of diet gelatin.

We Made a Garden


Author: Margery Fish
Publisher: Pavilion Books
ISBN: 1849940509
Category: Gardening
Page: 300
View: 1788

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First published in 1956, We Made a Garden is the story of how Margery Fish, the leading gardener of the 1960s, and her husband Walter transformed an acre of wilderness into a stunning cottage garden, still open to the public at East Lambrook Manor, Somerset, England. This is now one of the most important books on gardening ever written. A beautiful and timeless book on creating a garden. Margery Fish turned to gardening when she was in her mid-forties and went on to develop the whole concept of a cottage garden. She had a love of flowers coupled with a passion for nature and made an intensive research into the traditionally grown plants with which cottage gardens in Britain were once so densely planted. In this classic owrk, she recounts the trails and tribulations, successes and failures, of her venture with ease and humour. Topics covered are colourful and diverse, ranging from the most suitable hyssop for the terraced garden through composting, hedges, making paths to the best time to lift and replant tulip bulbs. Her good sense, practical knowledge and imaginative ideas will encourage and inspire gardeners everywhere.

The Photographer in the Garden


Author: Jamie M. Allen,Sarah Anne McNear
Publisher: Aperture
ISBN: 9781597113731
Category:
Page: 256
View: 3269

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Copublished by Aperture and the George Eastman Museum

The New Art of Cooking

A Modern Guide to Preparing and Styling Delicious Food
Author: Frankie Unsworth
Publisher: Bloomsbury Publishing
ISBN: 1408886723
Category: Cooking
Page: 344
View: 9349

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For food that's as beautiful as any photograph - and tastes every bit as good as it looks. 'A great book, full of unsurprisingly wonderful photographs... even the most lumbering home cooks can create beautiful dishes' The Sunday Times Magazine 'This ravishing book is a tribute to the passion, flair and creativity with which Frankie transforms my piles of recipes, bringing their 3D tapestry to life so brilliantly and palpably in my books. Revealing her tricks and tips, with delicious, achievable recipes, her book is as beautifully written as it is to behold' Michel Roux, O.B.E. It's true that 'we eat with our eyes'. This beautiful, clever book provides a fantastic toolkit straight from the world of professional food styling, and it promises to change the way you cook for ever. The recipes in The New Art of Cooking include all the little preparation, cooking and serving details that make a difference to the end result: without even trying you'll pick up tips that can be applied to the rest of your repertoire. Recipes include beetroot soup with cream clouds; sticky baked feta with radicchio cups; bittersweet salad with whipped goat's cheese; pork belly roast with shaken rhubarb; fancy puff-pastry fish pie; chocolate mousse with crushed praline; salted caramel wedding cake; and strawberries and cream ice lollies. From simple workday suppers to indulgent feasts for friends and family, this is an approach that will make your cooking look better than ever and taste wonderful too.

Feast

Food of the Islamic World
Author: Anissa Helou
Publisher: HarperCollins
ISBN: 0062363042
Category: Cooking
Page: 544
View: 5239

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NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.

Children of Blood and Bone


Author: Tomi Adeyemi
Publisher: Henry Holt and Company (BYR)
ISBN: 1250170982
Category: Young Adult Fiction
Page: 448
View: 4893

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With five starred reviews, Tomi Adeyemi’s West African-inspired fantasy debut, and instant #1 New York Times Bestseller, conjures a world of magic and danger, perfect for fans of Leigh Bardugo and Sabaa Tahir. They killed my mother. They took our magic. They tried to bury us. Now we rise. Zélie Adebola remembers when the soil of Orïsha hummed with magic. Burners ignited flames, Tiders beckoned waves, and Zélie’s Reaper mother summoned forth souls. But everything changed the night magic disappeared. Under the orders of a ruthless king, maji were killed, leaving Zélie without a mother and her people without hope. Now Zélie has one chance to bring back magic and strike against the monarchy. With the help of a rogue princess, Zélie must outwit and outrun the crown prince, who is hell-bent on eradicating magic for good. Danger lurks in Orïsha, where snow leoponaires prowl and vengeful spirits wait in the waters. Yet the greatest danger may be Zélie herself as she struggles to control her powers and her growing feelings for an enemy. "A phenomenon." —Entertainment Weekly “The epic I’ve been waiting for.” —New York Times-bestselling author Marie Lu “You will be changed. You will be ready to rise up and reclaim your own magic!” —New York Times-bestselling author Dhonielle Clayton “The next big thing in literature and film.” —Ebony “One of the biggest young adult fiction debut book deals of theyear.” —Teen Vogue This title has Common Core connections. #1 New York Times bestseller, March 14, 2018

Feast of Excess

A Cultural History of the New Sensibility
Author: George Cotkin
Publisher: Oxford University Press
ISBN: 0190218479
Category: ART
Page: 448
View: 2569

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In 1952, John Cage shocked audiences with 4'33," his composition showcasing the power of silence. From Cage's minimalism to Chris Burden's radical performance art two decades later, the post-war avant-garde sought to liberate the art world by shattering the divide between high and low art. Feast of Excess presents an engaging and accessible portrait of the cultural extremism that emerged in the United States after World War II. This "New Sensibility," as termed by Susan Sontag, was predicated upon excess, pushing and often crossing boundaries whether in the direction of minimalism ormaximalism. Through brief vignette profiles of prominent figures in literature, music, visual art, poetry, theater and journalism, George Cotkin leads readers on a focused journey through the interconnected stories of prominent figures such as Andy Warhol, Anne Sexton, John Cage, John Coltrane, BobDylan, Erica Jong, and Chris Burden, among many others, who broke barriers between artist and audience with their bold, shocking, and headline-grabbing performances. This inventive narrative captures the sentiment of liberation from high and low culture in artistic endeavors spanning from the 1950s to the 1970s and reveals the establishment of excess in American culture as the norm. A detailed emersion in the history of cultural extremism, Feast of Excess leavesreaders to consider the provocative revelation that the essence of excess remains in our culture today, for good and ill.

Feast

Recipes and Stories from a Canadian Road Trip
Author: Lindsay Anderson,Dana VanVeller
Publisher: Appetite by Random House
ISBN: 0147529727
Category: Cooking
Page: 304
View: 6667

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Two friends. Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North. In the midst of a camping trip in Squamish, British Columbia, Lindsay Anderson and Dana VanVeller decided that the summer of 2013 might be the right time for an adventure. And they knew what they wanted that adventure to be: a road trip across the entire country, with the purpose of writing about Canada's food, culture, and wealth of compelling characters and their stories. 37,000 kilometres later, and toting a "Best Culinary Travel Blog" award from Saveur magazine, Lindsay and Dana have brought together stories, photographs and recipes from across Canada in Feast: Recipes and Stories from a Canadian Road Trip. The authors write about their experiences of trying whale blubber in Nunavut, tying a GoPro to a fishing line in Newfoundland to get a shot of the Atlantic Ocean's "cod highway," and much more. More than 80 contributors--including farmers, grandmothers, First Nations elders, and acclaimed chefs--have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. You'll find recipes for all courses from Barley Pancakes, Yukon Cinnamon Buns, and Bannock to Spot Prawn Ceviche, Bison Sausage Rolls, Haida Gwaii Halibut and Maritime Lobster Rolls; and also recipes for preserves, pickles and sauces, and a whole chapter devoted to drinks. Feast is a stunning representation of the diversity and complexity of Canada through its many favourite foods. The combination of Lindsay and Dana's capitivating journey with easy-to-follow recipes makes the book just as pleasurable to read as it is to cook from.

A Square Meal

A Culinary History of the Great Depression
Author: Jane Ziegelman,Andrew Coe
Publisher: HarperCollins
ISBN: 0062216430
Category: Cooking
Page: 336
View: 1208

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From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture. The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.