TY  - BOOK
AU  - Finn,S.Margot
TI  - Discriminating taste: how class anxiety created the American food revolution 
SN  - 9780813576886
AV  - GT2853 .D573 2017
PY  - 2017///
CY  - New Brunswick, New Jersey
PB  - Rutgers University Press
KW  - Food habits
KW  - United States
KW  - History
KW  - Economic aspects
KW  - Food consumption
KW  - Food
KW  - Social aspects
KW  - Middle class
KW  - Social life and customs
KW  - Electronic Books
N1  - 2; Title; Copyright; Dedication; Contents; Introduction. Discriminating Taste; 1. Incompatible Standards. The Four Ideals of the Food Revolution; 2. Aspirational Eating. Food and Status Anxiety in the Gilded Age and the Progressive Era; 3. No Culinary Enlightenment. Why Everything You Know about Food Is Wrong; 4. Anyone Can Cook. Saying Yes to Meritocracy; 5. Just Mustard. Negotiating with Food Snobbery; 6. Feeling Good about Where You Shop. Sacrifice, Pleasure, and Virtue; Conclusion. Confronting the Soft Bigotry of Taste; Acknowledgments; Notes; Index; About the Author; 2; b
N2  - A provocative look at contemporary food culture, Discriminating Taste critically examines cultural touchstones from Ratatouille to The Biggest Loser, identifying how ""good food"" is conflated with high status. Drawing historical parallels with the Gilded Age, Margot Finn argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap
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ER  -