Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth. By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period. Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it’s during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.

Mandatory food rationing during World War II significantly challenged the image of the United States as a land of plenty and collapsed the boundaries between women's public and private lives by declaring home production and consumption to be political activities. Examining the food-related propaganda surrounding rationing, Eating for Victory decodes the dual message purveyed by the government and the media: while mandatory rationing was necessary to provide food for U.S. and Allied troops overseas, women on the home front were also "required" to provide their families with nutritious food. Amy Bentley reveals the role of the Wartime Homemaker as a pivotal component not only of World War II but also of the development of the United States into a superpower.

This book traces the historical roots of Western culture's stories of childhood in which the child is subjugated to the adult. Going back 400 years, it looks again at Hamlet, fairy tales of the Brothers Grimm, and Walt Disney cartoons. Inventing the Child is a highly entertaining, humorous, and at times acerbic account of what it means to be a child (and a parent) in America at the dawn of the new millennium. John Zornado explores the history and development of the concept of childhood, starting with the works of Calvin, Freud, and Rousseau and culminating with the modern "consumer" childhood of Dr. Spock and television. The volume discusses major media depictions of childhood and examines the ways in which parents use different forms of media to swaddle, educate, and entertain their children. Zornado argues that the stories we tell our children contain the ideologies of the dominant culture--which, more often than not, promote "happiness" at all costs, materialism as the way to happiness, and above all, obedience to the dominant order.

Introduce your baby to a world of flavors with easy-to-make recipes for homemade baby food, featuring healthy ingredients, baby-friendly spices, and cuisines from India, China, France, Mexico, Morocco, and the rest of the globe. Baby food is a terrific way to share the flavors you love, nurture development through wholesome ingredients, and encourage lifelong adventurous eating. So why limit your options to just bland mush? It’s time to think outside the jar! With Around the World in 80 Purees, you can create baby food inspired by the cuisines of India, China, France, Mexico, Morocco, and the rest of the globe. The recipes are quick and easy, with imaginative variations featuring your favorite spices and flavors. Continue the culinary adventure as your little one becomes a toddler by offering a range of internationally inspired simple solids. Broaden your baby’s palate by the spoonful! Selections from the Table of Contents: Baby-Friendly Spices First Foods around the World Equipment A Whole Wide World of Purees - For Babies 6 Months and Up: - Indian Saag Masala - Nigerian Isu - Moroccan Figs and Apricots with Aniseed - Chinese Congee - English Peas with a Hint of Mint A Spoonful of Flavor - For Babies 7-9 Months and Up - Iranian Rosewater Vanilla Smoothie - Ethiopian Niter Kibbeh - Egyptian Fava Beans - Japanese Carrot Soba - Turkish Seasoned Lamb Kebabs The Well-Seasoned High Chair - For Babies 10 Months and Up - Mexican Atole - Italian Pastina with Parmesan and Nutmeg - Spanish Pasta Romesco - Lebanese Muhallabia - Taiwanese Lou Rou Fan

Inventing Kindergarten reconstructs the origins of the most successful system ever devised for teaching young children about art, design, mathematics, and natural history.

'One day there is life . . . and then, suddenly, it happens there is death.' So begins Paul Auster's moving and personal meditation on fatherhood. The first section, 'Portrait of an Invisible Man', reveals Auster's memories and feelings after the death of his father. In 'The Book of Memory' the perspective shifts to Auster's role as a father. The narrator, 'A', contemplates his separation from his son, his dying grandfather and the solitary nature of writing and story-telling.

Have you ever seen inventors on TV or in the newspaper and thought, "That could be me!" Well, it certainly could—and this book shows you how. Kids Inventing! gives you easy-to-follow, step-by-step instructions for turning your ideas into realities for fun, competition, and even profit. From finding an idea and creating a working model to patenting, manufacturing, and selling your invention, you get expert guidance in all the different stages of inventing. You'll see how to keep an inventor's log, present your ideas, and work as part of a team or with a mentor. You'll meet inspiring kids just like you who designed their own award-winning inventions. And you'll see how to prepare for the various state and national invention contests held each year, as well as international competitions and science fairs.

"A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."--

You can follow the beaten path and call yourself an entrepreneur or you can blaze your own trail and really be one. When Derek Sivers started CD Baby, he wasn’t planning on building a major business. He was a successful independent musician who just wanted to sell his CDs online. When no one would help him do it, he set out on his own and built an online store from scratch. He started in 1998 by helping his friends sell their CDs. In 2000, he hired his first employee. Eight years later, he sold CD Baby for $22 million. Sivers didn’t need a business plan, and neither do you. You don’t need to think big; in fact, it’s better if you don’t. Start with what you have, care about your customers more than yourself, and run your business like you don’t need the money.

Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth. By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period. Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it’s during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.