SOMETHING FROM THE OVEN REINVENTING DINNER IN 1950S AMERICA

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Something From The Oven

Author : Laura Shapiro
ISBN : IND:30000095370684
Genre : Cooking
File Size : 34.59 MB
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A fun, lively history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way Americans prepared food forever.
Category: Cooking

Something From The Oven

Author : Laura Shapiro
ISBN : 014303491X
Genre : Cooking
File Size : 89.54 MB
Format : PDF, Docs
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A fun, lively history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way Americans prepared food forever. Reprint.
Category: Cooking

Something From The Oven

Author : Laura Shapiro
ISBN : 0670871540
Genre : Cooking
File Size : 90.11 MB
Format : PDF, ePub
Download : 646
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A fun, lively history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way Americans prepared food forever.
Category: Cooking

Something From The Oven

Author : Laura Shapiro
ISBN : 0786266937
Genre : Cooking
File Size : 48.42 MB
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In this delightfully surprising history, Shapiro--author of the classic "Perfection Salad"--recounts the prepackaged dreams that bombarded American kitchens during the 50s.
Category: Cooking

Perfection Salad

Author : Laura Shapiro
ISBN : 0520257383
Genre : Cooking
File Size : 53.64 MB
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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.
Category: Cooking

Something From The Oven

Author : Laura Shapiro
ISBN : 014303491X
Genre : Cooking
File Size : 40.45 MB
Format : PDF, ePub
Download : 639
Read : 667

A fun, lively history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way Americans prepared food forever. Reprint.
Category: Cooking

What She Ate

Author : Laura Shapiro
ISBN : 9780525427643
Genre : Biography & Autobiography
File Size : 88.58 MB
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A Washington Post Notable Nonfiction Book of 2017 One of NPR Fresh Air's "Books to Close Out a Chaotic 2017" NPR's Book Concierge Guide To 2017's Great Reads "How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food." --Maureen Corrigan, NPR Fresh Air Six "mouthwatering" (Eater.com) short takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own. Everyone eats, and food touches on every aspect of our lives--social and cultural, personal and political. Yet most biographers pay little attention to people's attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. What She Ate is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler's mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to "having it all" meant having almost nothing on the plate except a supersized portion of diet gelatin.
Category: Biography & Autobiography

Three Squares

Author : Abigail Carroll
ISBN : 9780465040964
Genre : History
File Size : 60.50 MB
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We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.
Category: History

Meals To Come

Author : Warren Belasco
ISBN : 9780520250352
Genre : Cooking
File Size : 56.85 MB
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"Warren Belasco is a witty, wonderfully observant guide to the hopes and fears that every era projects onto its culinary future. This enlightening study reads like time-travel for foodies."—Laura Shapiro, author of Something From the Oven: Reinventing Dinner in 1950s America "In his insightful look at human imaginings about their food and its future sufficiency, Warren Belasco makes use of everything from academic papers, films, and fiction to journalism, advertising and world’s fairs to trace a pattern of public concern over two centuries. His wide-ranging scholarship humbles all would-be futurists by reminding us that ours is not the first generation, nor is it likely to be the last, to argue inconclusively about whether we can best feed the world with more spoons, better manners or a larger pie. Truly painless education; a wonderful read!"—Joan Dye Gussow, author This Organic Life "Warren Belasco serves up an intellectual feast, brilliantly dissecting two centuries of expectations regarding the future of food and hunger. Meals to Come provides an essential guide to thinking clearly about the worrisome question as to whether the world can ever be adequately and equitably fed."—Joseph J. Corn, co-author of Yesterday's Tomorrows: Past Visions of the American Future "This astute, sly, warmly human critique of the basic belly issues that have absorbed and defined Americans politically, socially, and economically for the past 200 years is a knockout. Warren Belasco’s important book, crammed with knowledge, is absolutely necessary for an understanding of where we are now."—Betty Fussell, author of My Kitchen Wars
Category: Cooking

1877

Author : Michael Bellesiles
ISBN : 9781595585943
Genre : History
File Size : 40.58 MB
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In 1877, a decade after the Civil War, not only was the United States gripped by a deep depression, but the country was also in the throes of nearly unimaginable violence and upheaval marking the end of the brief period known as Reconstruction and a return to white rule across the South. In the wake of the contested presidential election of 1876, white supremacist mobs swept across the South, killing and driving out the last of the Reconstruction state governments. A strike involving millions of railroad workers turned violent as it spread from coast-to-coast, and for a moment seemed close to toppling the nation’s economic structure. In 1877, celebrated historian Michael Bellesiles reveals that the fires of that fated year also fueled a hothouse of cultural and intellectual innovation. Bellesiles relates the story of 1877 not just through dramatic events, but also through the lives of famous and little-known Americans.
Category: History