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Perfection salad : women and cooking at the turn of the century

Author: Laura Shapiro
Publisher: New York : North Point Press/Farrar, Straus, and Giroux, 1995. ©1986
Edition/Format:   Print book : English : North Point Press editionView all editions and formats
Database:WorldCat
Summary:
Presents the story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. The author 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, showing why we think the way  Read more...
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Laura Shapiro
ISBN: 0865474869 9780865474864
OCLC Number: 33055787
Description: 280 pages : illustrations ; 21 cm
Contents: Prologue: Toasted Marshmallows Stuffed with Raisins --
Drudgery Divine --
And the Kitchen Becomes the Workshop of the Skies --
Better Ways, Lighter Burdens, More Wholesome Results --
Perfection Salad --
The Mother of Level Measurements --
Whoever Knew a Dyspeptic to Be a Christian? --
Foes in Our Own Household --
An Absolutely New Product --
Conclusion: A Leaf or Two of Lettuce.
Other Titles: Women and cooking at the turn of the century
Responsibility: by Laura Shapiro.

Abstract:

Presents the story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. The author 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, showing why we think the way we do about food today.

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