Perfection Salad - Women and Cooking at the Turn of The Century

1. Auflage, With a New Afterword 2008
ISBN: 978-0-520-25738-2
Verlag: University of California Press

Buch, Englisch, Band 24, 296 Seiten, Trade Paperback, Format (B × H): 141 mm x 211 mm, Gewicht: 340 g

Reihe: California Studies in Food and Culture

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.

Autoren/Hrsg.

Shapiro, Laura

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Sozialwissenschaften Soziologie | Soziale Arbeit Soziale Gruppen/Soziale Themen Gender Studies, Geschlechtersoziologie

Inhaltsverzeichnis

PROLOGUE: Toasted Marshmallows Stuffed with Raisins 

ONE: Drudgery Divine 

TWO: And the Kitchen Becomes the Workshop of the Skies 

THREE: Better Ways, Lighter Burdens, More Wholesome Results 

FOUR: Perfection Salad 

FIVE: The Mother of Level Measurements 

SIX: Whoever Knew a Dyspeptic to Be a Christian? 

SEVEN: Foes in Our Own Household 

EIGHT: An Absolutely New Product 

CONCLUSION: A Leaf or Two of Lettuce 

Afterword 
Acknowledgments 
Notes 
Bibliography 
Index

Über Autor(innen)

Laura Shapiro was on staff at Newsweek and is a contributor to the New York Times, Rolling Stone, Granta, and Gourmet. She is the author of Julia Child and Something from the Oven: Reinventing Dinner in 1950s America.