| Perfection Salad: Women and Cooking at the Turn of the Century Volume 24 First Edition, Edition Contributor(s): Shapiro, Laura (Author) |
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ISBN: 0520257383 ISBN-13: 9780520257382 Publisher: University of California Press OUR PRICE: $29.65 Product Type: Paperback - Other Formats Published: October 2008 Annotation: 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. |
| Additional Information |
| BISAC Categories: - History | United States - General - Social Science | Women's Studies - Social Science | Gender Studies |
| Dewey: 641.509 |
| LCCN: 2008026282 |
| Series: California Studies in Food and Culture |
| Physical Information: 0.7" H x 5.56" W x 8.32" (0.75 lbs) 296 pages |
| Themes: - Sex & Gender - Feminine - Chronological Period - 1900-1949 |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |