| Book Review | The American Historical Review, 108.1

You have not been recognized as a subscriber to the AHR online. About 168 words from this article are provided below; about 563 words remain.

If you are a individual member of the American Historical Association, you may:: • login here if you have already registered for online access.; • Or if you're already logged in register your subscription.
• Set up your online account for the first time. AHA members can go to the AHA individual membership section to locate their member numbers.
If you are not a member of the American Historical Association, you can:: • Join the AHA and receive many member benefits including print and electronic issues of the American Historical Review.
• Purchase a research pass to gain two hour access to the entire History Cooperative web site. You will have full access to current issues of the American Historical Review (104.3-present). Note: the Research Pass does not provide access to JSTOR's holdings of the American Historical Review.
Instititutions can:: • Subscribe to this journal and receive print and electronic issues.
• Activate your existing subscription so that we recognize your IP number ranges.

| Book Review | The American Historical Review, 108.1 | The History Cooperative

Book Review

Canada and the United States

Hasia R. Diner. Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. Cambridge: Harvard University Press. 2001. Pp. xvii, 292. $39.95.

First-time visitors to the United States have often remarked on its abundance of food. Hasia R. Diner sees the pull of this, and the push of hunger, as the main reason that millions of Italians, Irish, and Eastern European Jews migrated there before 1920. She points out that the Italian immigrants came from a culture where food and the family were very important and deeply intertwined. They were generally poor villagers who resented the stark differences between their own meager, monotonous fare and the ample and varied diets of the well-off. America attracted them as a place where such luxuries as meat, pasta, white bread, and coffee were everyday foods. After they arrived, they took full advantage of this abundance and constructed a distinctive Italian-American cuisine that became a source of ethnic pride. . . .

There are about 563 more words in this article. Please log in (or, if you are not yet an authorized user, please go to the User Setup page) to gain full access rights. Or if you're already logged in register your subscription.