FAQs Smithsonian World: A Moveable Feast

Dedicated to exploring the full scope of modern culture, Smithsonian World was produced by the Smithsonian Institution and WETA-TV between 1984 and 1991 and examined a variety of subjects, including the arts, humanities, science, history, and technology. "A Moveable Feast" (1990) explores the nature of America's eating habits as they relate to our transportation system with examples from the 17th-century pilgrims to the first "fast foods" to organic cooking.

Suggested References

Bradford, William. Of Plymouth Plantation: 1620-1647. Edited by Samuel E. Morison. The American Past Series. New York: Alfred A. Knopf, 1981.

Claiborne, Craig. A Feast Made for Laughter. Garden City, NY: Doubleday and Company, 1982.

Egerton, John. Southern Food: At Home, on the Road, in History. New York: Alfred A. Knopf, 1987.

Farb, Peter, and George Armelagos. Consuming Passions: The Anthropology of Eating. New York: Washington Square Press, 1983.

Fisher, M.F.K. The Art of Eating. New York: Random House, 1976.

Giblin, James C. From Hand to Mouth: Or, How We Invented Knives, Forks, Spoons, and Chopsticks, and the Table Manners to Go With Them. New York: Harper and Row Junior Books Group, 1987.

Hess, Alan. Googie: Fifties Coffee Shop Architecture. San Francisco: Chronicle Books, 1986.

Hilliard, Sam B. Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860. Carbondale, IL: Southern Illinois University Press, 1972.

Jackson, Wes. Altars of Unhewn Stone: Science and the Earth. Berkeley, CA: North Point Press, 1987.

Jones, Evan. American Food: The Gastronomic Story. 2d ed., rev. New York: Random House, 1981.

Kaytor, Marilyn. Twenty-One Club: The Life and Times of New York's Favorite Club. New York: The Viking Press, 1975.

Langdon, Philip. Orange Roofs, Golden Arches: The Architecture of American Chain Restaurants. New York: Alfred A. Knopf, 1986.

Levenstein, Harvey. Revolution at the Table: Transformation of the American Diet. New York: Oxford University Press, 1988.

Love, John F. McDonald's: Behind the Arches. New York: Bantam Books, 1986.

Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin Books, 1986.

Poling-Kempes, Lesley. The Harvey Girls: Women Who Opened the West. New York: Paragon House, 1989.

Stern, Jane and Michael Stern. Roadfood and Goodfood: A Restaurant Guidebook. New York: Alfred A. Knopf, 1986.

Tannahill, Reay. Food in History. New York: Crown Publishers, 1988.

Taylor, Joe G. Eating, Drinking, and Visiting in the South: An Informal History. Baton Rouge: Louisiana State University Press, 1982.

Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal. New York: Grove Press, 1987.

Waters, Alice L. Chez Panisse Menu Cookbook. New York: Random House, 1982.

White, John H., Jr. The Great Yellow Fleet. San Marino, CA: Golden West Books, 1986.

Prepared in conjunction with Smithsonian World,
produced by the Smithsonian Institution and WETA-TV
in cooperation with Public Inquiry Services,
Smithsonian Institution

1990

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