Megan J Elias
Biographic Data
| ID | 5184190 |
|---|---|
| NAME | Megan J Elias |
| GIVEN NAMES | Megan J |
| FAMILY NAME | Elias |
| SIGNATURE | ELIAS M J |
| AFFILIATIONS | Boston University |
| ORCID | 0000-0001-8895-2572 |
| VERIFIED | Yes |
| TOTAL WORKS | 15 |
| TOTAL CITATIONS | 8 |
| WORKS AS AUTHOR | 15 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2006 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 2 |
Rebecca Sharpless. Grain and Fire
Journal Article Rebecca Sharpless. Grain and Fire: A History of Baking in the American South. Get access Rebecca Sharpless. Grain and Fire: A History of Baking in the American South. Chapel Hill, NC: University of North Carolina Press, 2022. Pp. 333. Cloth $30.00. Megan J Elias Megan J Elias Boston University, US Email: [email protected] Search for other works by this author on: Oxford Academic Google Scholar The American Historical Review, Volume 1…
Black Food Matters
Jennifer Jensen Wallach. Every Nation Has Its Dish
In Every Nation Has Its Dish: Black Bodies and Black Food in Twentieth-Century America, Jennifer Jensen Wallach thoughtfully follows the lead of Psyche Williams-Forson to center African American food history in African American history. While this may seem the obvious place for it, too often histories of African American experiences miss the importance of food to understanding identity, while food historians of North America refer to African Amer…
Migrant Marketplaces
Demand without desire
United Tastes
December 01 2018 United Tastes: The Making of the First American Cookbook United Tastes: The Making of the First American Cookbook. By KeithStavely and KathleenFitzgerald. (Amherst: University of Massachusetts Press, 2017. Pp. 368. $90.00 cloth; $32.95 paper.) Megan J. Elias Megan J. Elias Megan J. Elias is Director of the Gastronomy Program at Boston University and author of Food on the Page: Cookbooks and American Culture (University of Pennsyl…
Fishing
In Fishing, archeologist Brian Fagan argues that global food historians have overlooked the centrality of fishing and shellfish collection to human existence. While scholars have typically consider
Teaching Food History
This roundtable discussion examines pedagogical practices in the emerging field of food history. Participants shared their experiences in a wide variety of different institutional settings and considered the differences between a food history classroom and more traditional history courses. Topics included how best to teach the history of taste, chronological and temporal scales of analysis, and issues of social justice. Discussants also problemat…
How the Other Half Ate
In How the Other Half Ate, Katherine Leonard Turner argues that both the way working-class Americans ate at the turn of the century and the rhetoric of middle-class reformers’ discourse about those
Summoning the Food Ghosts
Although historic homes are increasingly popular sites for exploration of the past, such museums seldom, and for practical reasons, are able to give visitors an actual taste of the past. The desire for just such a taste, however, is part of what brings many people to historic homes. An interest in how people lived in the past often begins with questions of what and how they ate. This article explores ways in which what I term the “food ghosts” ca…
No Place Like Home
The history of home economics covers a wide range of topics and issues, most of which are strikingly relevant both to everyday lived experience and to other topics studied by historians. Historians of home economics write about rural life, nutrition, interior space, consumer society, education, human development, marriage, gender, social control, and institutional management, among many other subjects. I argue that understanding home economics is…
Tasting the fruits of American empire
Sentenced to Everyday Life
The Parlour and the Suburb
A Revolution in Eating
Fishing
In Fishing, archeologist Brian Fagan argues that global food historians have overlooked the centrality of fishing and shellfish collection to human existence. While scholars have typically consider
Summoning the Food Ghosts
Although historic homes are increasingly popular sites for exploration of the past, such museums seldom, and for practical reasons, are able to give visitors an actual taste of the past. The desire for just such a taste, however, is part of what brings many people to historic homes. An interest in how people lived in the past often begins with questions of what and how they ate. This article explores ways in which what I term the “food ghosts” ca…
The Parlour and the Suburb
No Place Like Home
The history of home economics covers a wide range of topics and issues, most of which are strikingly relevant both to everyday lived experience and to other topics studied by historians. Historians of home economics write about rural life, nutrition, interior space, consumer society, education, human development, marriage, gender, social control, and institutional management, among many other subjects. I argue that understanding home economics is…
A Revolution in Eating
The Parlour and the Suburb
A Revolution in Eating
Sentenced to Everyday Life
No Place Like Home
The history of home economics covers a wide range of topics and issues, most of which are strikingly relevant both to everyday lived experience and to other topics studied by historians. Historians of home economics write about rural life, nutrition, interior space, consumer society, education, human development, marriage, gender, social control, and institutional management, among many other subjects. I argue that understanding home economics is…
Tasting the fruits of American empire
Summoning the Food Ghosts
Although historic homes are increasingly popular sites for exploration of the past, such museums seldom, and for practical reasons, are able to give visitors an actual taste of the past. The desire for just such a taste, however, is part of what brings many people to historic homes. An interest in how people lived in the past often begins with questions of what and how they ate. This article explores ways in which what I term the “food ghosts” ca…
How the Other Half Ate
In How the Other Half Ate, Katherine Leonard Turner argues that both the way working-class Americans ate at the turn of the century and the rhetoric of middle-class reformers’ discourse about those
Teaching Food History
This roundtable discussion examines pedagogical practices in the emerging field of food history. Participants shared their experiences in a wide variety of different institutional settings and considered the differences between a food history classroom and more traditional history courses. Topics included how best to teach the history of taste, chronological and temporal scales of analysis, and issues of social justice. Discussants also problemat…
United Tastes
December 01 2018 United Tastes: The Making of the First American Cookbook United Tastes: The Making of the First American Cookbook. By KeithStavely and KathleenFitzgerald. (Amherst: University of Massachusetts Press, 2017. Pp. 368. $90.00 cloth; $32.95 paper.) Megan J. Elias Megan J. Elias Megan J. Elias is Director of the Gastronomy Program at Boston University and author of Food on the Page: Cookbooks and American Culture (University of Pennsyl…
Fishing
In Fishing, archeologist Brian Fagan argues that global food historians have overlooked the centrality of fishing and shellfish collection to human existence. While scholars have typically consider
Migrant Marketplaces
Demand without desire
Jennifer Jensen Wallach. Every Nation Has Its Dish
In Every Nation Has Its Dish: Black Bodies and Black Food in Twentieth-Century America, Jennifer Jensen Wallach thoughtfully follows the lead of Psyche Williams-Forson to center African American food history in African American history. While this may seem the obvious place for it, too often histories of African American experiences miss the importance of food to understanding identity, while food historians of North America refer to African Amer…
Black Food Matters
Rebecca Sharpless. Grain and Fire
Journal Article Rebecca Sharpless. Grain and Fire: A History of Baking in the American South. Get access Rebecca Sharpless. Grain and Fire: A History of Baking in the American South. Chapel Hill, NC: University of North Carolina Press, 2022. Pp. 333. Cloth $30.00. Megan J Elias Megan J Elias Boston University, US Email: [email protected] Search for other works by this author on: Oxford Academic Google Scholar The American Historical Review, Volume 1…
Sociology (11 works) · Political science (9 works) · History (8 works) · Law (8 works) · Computer Science (7 works) · Culinary Culture and Tourism (6 works) · Law (6 works) · Citation (5 works) · History (5 works) · Library science (5 works)