A01=Mary Drake McFeeley
American gastronomy evolution
American kitchen transformation
Author_Mary Drake McFeeley
Category=GTM
Category=JBCC
Category=JBSF1
Category=WBA
consumer culture influence
culinary competence as status
culinary modernization
cultural meaning of meals
cultural nostalgia for homemade food
cultural shifts in taste
cultural symbolism of desserts
domestic labor history
domesticity and self-worth
early American homemaking traditions
emotional labor in family life
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
ethnic food assimilation
everyday life histories
evolving household roles
expectations of marital harmony
family happiness narratives
feminist perspectives on kitchens
food education movements
food knowledge as empowerment
gender norms in food culture
heritage cookbooks
historical gendered labor
historical home economics
historical shifts in diet trends
household management history
labor-saving device era
modernization of domestic tasks
negotiating identity through cooking
norms surrounding family nourishment
nutritional guidance movements
personal identity shaped by cooking
pressures of domestic perfection
professional identity vs. home life
representation of women in food writing
rise of culinary media figures
shifting ideals of femininity
social class and cuisine
social expectations of wives
sociological views on cooking
tradition versus modernity in meals
traditional baking heritage
transformation of meal preparation
twentieth-century foodways
vintage recipe culture
women balancing work and home
women's culinary expertise
women's skill-based valuation
women's unpaid work
Product details
- ISBN 9781558493339
- Weight: 318g
- Dimensions: 154 x 228mm
- Publication Date: 02 Oct 2001
- Publisher: University of Massachusetts Press
- Publication City/Country: US
- Product Form: Paperback
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In the rural America of the past, a woman's reputation was sometimes made by her cherry pie - of her chocolate layer cake, or her biscuits. As America modernized and women left the home to enter the paid labour force, mastery of cooking remained a sign that a woman took her gendered responsibilities seriously. Ironically, over the course of the 20th century, as ready-made foods and kitchen appliances made home cooking less essential and labour-intensive, culinary skill continued to be perceived not only by society but often by women as a measure of a woman's true value. This work shows how cooking evolved during the 20th century as new challenges arose to replace the old. Still tied to the kitchen, women found that instead of simply providing sustenance for the household, they now had to master more complex cooking techniques, the knowledge of ""ethnic"" cuisines, the science of nutrition, the business of consumerism, and, perhaps most important of all, the art of keeping their families happy and healthy.
MARY DRAXE MCFEELY is an independent scholar. She is author of Lady Inspectors: The Campaign for a Better Workplace, 1893-1921.
