Perfection Salad

Perfection Salad

Author: Laura Shapiro

Publisher: Univ of California Press

ISBN: 9780520257382

Category: Cooking

Page: 282

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Toasted marshmallows stuffed with raisins? Green-and-white luncheons? Chemistry in the kitchen? This entertaining and erudite social history, now in its fourth paperback edition, tells the remarkable story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. In Perfection Salad, Laura Shapiro investigates a band of passionate but ladylike reformers at the turn of the twentieth century—including Fannie Farmer of the Boston Cooking School—who were determined to modernize the American diet through a "scientific" approach to cooking. Shapiro's fascinating tale shows why we think the way we do about food today.
Perfection Salad
Language: en
Pages: 282
Authors: Laura Shapiro
Categories: Cooking
Type: BOOK - Published: 2008-10-02 - Publisher: Univ of California Press

Toasted marshmallows stuffed with raisins? Green-and-white luncheons? Chemistry in the kitchen? This entertaining and erudite social history, now in its fourth paperback edition, tells the remarkable story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. In Perfection Salad, Laura Shapiro investigates
Perfection Salad
Language: en
Pages: 282
Authors: Laura Shapiro
Categories: Cooking
Type: BOOK - Published: 2008-10-02 - Publisher: Univ of California Press

Describes professional cooks at the turn of the century, their passion and idealism as well as their bizarre and misguided ideas, and the influential culinary style they engineered.
New Cook Book
Language: en
Pages: 416
Authors: Better Homes and Gardens Books
Categories: Cooking
Type: BOOK - Published: 2004-09 - Publisher: Meredith Books

A reprint of the 1953 red plaid cookbook featuring more than 1,000 recipes for appetizers, candy, canning, jiffy cooking, pies, vegetables, and more.Original, vintage illustrations, more than 50 color photos of finished foods, more than 250 black-and-white how-to and food identification photos, all reprinted with a gently aged, nostalgic patina.19
Kitchen Literacy
Language: en
Pages: 344
Authors: Ann Vileisis
Categories: History
Type: BOOK - Published: 2007-10-24 - Publisher: Island Press

Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources
Repast: Dining Out at the Dawn of the New American Century, 1900-1910
Language: en
Pages: 257
Authors: Michael Lesy, Lisa Stoffer
Categories: Cooking
Type: BOOK - Published: 2013-10-28 - Publisher: W. W. Norton & Company

This culinary tour of the food innovations at the turn of the twentieth century describes the ingredients, technologies, service, and cuisine that changed public dining in America forever.