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

Author

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  • Scott Alan CARSON

    (University of Texas, Permian Basin, Odessa, USA.)

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.

Suggested Citation

  • Scott Alan CARSON, 2016. "Robert Dirks, Food in the Gilded Age; What Ordinary Americans Ate," Journal of Economics and Political Economy, EconSciences Journals, vol. 3(3), pages 587-590, September.
    • Handle: RePEc:cvv:journ1:v:3:y:2016:i:3:p:587-590
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    Keywords

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    JEL classification:

    • B10 - Schools of Economic Thought and Methodology - - History of Economic Thought through 1925 - - - General
    • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco
    • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy; Animal Welfare Policy

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