In recent years, American shoppers have become more conscious of their food choices and have increasingly turned to CSAs, farmers' markets, organic foods in supermarkets, and to joining and forming new food co-ops. In fact, food co-ops have been a viable food source, as well as a means of collective and democratic ownership, for nearly 180 years.In Food Co-ops in America, Anne Meis Knupfer examines the economic and democratic ideals of food cooperatives. She shows readers what the histories of food co-ops can tell us about our rights as consumers, how we can practice democracy and community, and how we might do business differently. In the first history of food co-ops in the United States, Knupfer draws on newsletters, correspondence, newspaper coverage, and board meeting minutes, as well as visits to food co-ops around the country, where she listened to managers, board members, workers, and members.What possibilities for change—be they economic, political, environmental or social—might food co-ops offer to their members, communities, and the globalized world? Food co-ops have long advocated for consumer legislation, accurate product labeling, and environmental protection. Food co-ops have many constituents—members, workers, board members, local and even global producers—making the process of collective decision-making complex and often difficult. Even so, food co-ops offer us a viable alternative to corporate capitalism. In recent years, committed co-ops have expanded their social vision to improve access to healthy food for all by helping to establish food co-ops in poorer communities.

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.

From the early years of the African slave trade to America, blacks have lived and laboured in urban environments. Yet the transformation of rural blacks into a predominantly urban people is a relatively recent phenomenon - only during World War One did African Americans move into cities in large numbers, and only during World War Two did more blacks reside in cities than in the countryside. By the early 1970s, blacks had not only made the transition from rural to urban settings, but were almost evenly distributed between the cities of the North and the West on the one hand and the South on the other. In their quest for full citizenship rights, economic democracy, and release from an oppressive rural past, black southerners turned to urban migration and employment in the nation's industrial sector as a new 'Promised Land' or 'Flight from Egypt'. In order to illuminate these transformations in African American urban life, this book brings together urban history; contemporary social, cultural, and policy research; and comparative perspectives on race, ethnicity, and nationality within and across national boundaries.

Restricted to the shorthand of “sex, drugs, and rock ‘n’ roll,” the counterculture would seem to be a brief, vibrant stretch of the 1960s. But the American counterculture, as this book clearly demonstrates, was far more than a historical blip and its impact continues to resonate. In this comprehensive history, Damon R. Bach traces the counterculture from its antecedents in the 1950s through its emergence and massive expansion in the 1960s to its demise in the 1970s and persistent echoes in the decades since. The counterculture, as Bach tells it, evolved in discrete stages and his book describes its development from coast to heartland to coast as it evolved into a national phenomenon, involving a diverse array of participants and undergoing fundamental changes between 1965 and 1974. Hippiedom appears here in relationship to the era’s movements—civil rights, women’s and gay liberation, Red and Black Power, the New Left, and environmentalism. In its connection to other forces of the time, Bach contends that the counterculture’s central objective was to create a new, superior society based on alternative values and institutions. Drawing for the first time on documents produced by self-described “freaks” from 1964 through 1973—underground newspapers, memoirs, personal correspondence, flyers, and pamphlets—his book creates an unusually nuanced, colorful, and complete picture of a time often portrayed in clichéd or nostalgic terms. This is the counterculture of love-ins and flower children, of the Grateful Dead and Jefferson Airplane, but also of antiwar demonstrations, communes, co-ops, head shops, cultural feminism, Earth Day, and antinuclear activism. What Damon R. Bach conjures is the counterculture in all of its permutations and ramifications as he illuminates its complexity, continually evolving values, and constantly changing components and adherents, which defined and redefined it throughout its near decade-long existence. In the long run, Bach convincingly argues that the counterculture spearheaded cultural transformation, leaving a changed America in its wake.

A rigorous comparative-historical analysis of how co-operative enterprises in different national contexts, this book deploys two different variants of the new institutionalism. Spicer treats the US as a central case of comparative failure, as contrasted to three rich democracies where the co-operative business model has been more successful: Finland, France, and New Zealand.