The Vegetarian Crusade

Reflecting the ordered, rationalized working ethos of the time, Ella Kellogg vowed that this new cookery would “bring order from out the confusion . . . which ... In Every-Day Dishes and Every-Day Work (1897), she illustrated how ...

The Vegetarian Crusade

Vegetarianism has been practiced in the United States since the country's founding, yet the early years of the movement have been woefully misunderstood and understudied. Through the Civil War, the vegetarian movement focused on social and political reform, but by the late nineteenth century, the movement became a path for personal strength and success in a newly individualistic, consumption-driven economy. This development led to greater expansion and acceptance of vegetarianism in mainstream society. So argues Adam D. Shprintzen in his lively history of early American vegetarianism and social reform. From Bible Christians to Grahamites, the American Vegetarian Society to the Battle Creek Sanitarium, Shprintzen explores the diverse proponents of reform-motivated vegetarianism and explains how each of these groups used diet as a response to changing social and political conditions. By examining the advocates of vegetarianism, including institutions, organizations, activists, and publications, Shprintzen explores how an idea grew into a nationwide community united not only by diet but also by broader goals of social reform.

More Books:

The Vegetarian Crusade
Language: en
Pages: 288
Authors: Adam D. Shprintzen
Categories: Cooking
Type: BOOK - Published: 2013-10-07 - Publisher: UNC Press Books

Vegetarianism has been practiced in the United States since the country's founding, yet the early years of the movement have been woefully misunderstood and understudied. Through the Civil War, the vegetarian movement focused on social and political reform, but by the late nineteenth century, the movement became a path for
History of Roasted Whole Soy Flour (Kinako), Soy Coffee, Coffee Alternatives, Problems with Coffee, and Soy Chocolate (1540-2012)
Language: en
Pages: 709
Authors: William Shurtleff, Akiko Aoyagi
Categories: Cooking
Type: BOOK - Published: 2012-11 - Publisher: Soyinfo Center

Books about History of Roasted Whole Soy Flour (Kinako), Soy Coffee, Coffee Alternatives, Problems with Coffee, and Soy Chocolate (1540-2012)
Acquired Tastes
Language: en
Pages: 290
Authors: Benjamin R. Cohen, Michael S. Kideckel, Anna Zeide
Categories: Social Science
Type: BOOK - Published: 2021-08-17 - Publisher: MIT Press

How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers
History of Cheese, Cream Cheese and Sour Cream Alternatives (With or Without Soy) (1896-2013):
Language: en
Pages: 567
Authors: William Shurtleff, Akiko Aoyagi
Categories: Social Science
Type: BOOK - Published: 2013-10-22 - Publisher: Soyinfo Center

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 28 cm. Free of charge in digital format on Google Books.
History of Soymilk and Other Non-Dairy Milks (1226-2013)
Language: en
Pages: 2972
Authors: William Shurtleff, Akiko Aoyagi
Categories: Soyfoods
Type: BOOK - Published: 2013-08-29 - Publisher: Soyinfo Center

Books about History of Soymilk and Other Non-Dairy Milks (1226-2013)