20th century
A01=Laura Shapiro
american cooking
american cuisine
american diet
american history
appetite
Author_Laura Shapiro
boston cooking school
Category=JBCC4
Category=JBSF1
Category=NHTB
Category=WB
cooking science
culinary
culinary arts
eating
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
fannie farmer
food
food and drink
food and wine
food in the united states
food industry
foodways
reformation
reformers
thinking about food
true story
womens history
womens stories
Product details
- ISBN 9780520257382
- Weight: 363g
- Dimensions: 140 x 210mm
- Publication Date: 02 Oct 2008
- Publisher: University of California Press
- Publication City/Country: US
- Product Form: Paperback
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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.
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.
