Table of Contents
| Introduction: Why Food History Matters? | i. |
| The Century Begins: 1900-1909 | 1 |
| Recipe: Oysters Rockefeller | 2 |
| The World at War: The 1910s | 3 |
| An American Identity in Crisis: 1920’s | 4 |
| Struggles and Ingenuity: 1930’s | 5 |
| Recipe: Depression-Era Meatloaf | 6 |
| A Second World War: 1940’s | 7 |
| The Boom Decade: 1950s | 8 |
| Unrest and the French Chef: 1960s | 9 |
| Recipe: Coq au Vin | 10 |
| Era of Enlightenment: 1970s | 11 |
| Haute Cuisine: 1980s | 12 |
| Fat-Free Fads and Martha Stewart: 1990s | 13 |
| The 20th Century Table and Beyond |
14 |
| About the Author |
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