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The warmest room in the house : how the kitchen became the heart of the twentieth-century American home

Author: Steven Gdula
Publisher: New York : Bloomsbury : Distributed to the trade by Macmillan, 2008.
Edition/Format:   Print book : English : 1st U.S. edView all editions and formats
Summary:
Examines the relationship between trends and innovations in the kitchen and American cultural attitudes.
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Genre/Form: History
Additional Physical Format: Online version:
Gdula, Steven.
Warmest room in the house.
New York : Bloomsbury : Distributed to the trade by Macmillan, 2008
(OCoLC)623028787
Document Type: Book
All Authors / Contributors: Steven Gdula
ISBN: 1582343551 9781582343556
OCLC Number: 85822702
Description: xv, 238 pages : illustrations ; 25 cm
Contents: This is the modern world: 1900-1909 --
Soldiers all!: 1910-1919 --
Greatest thing since ... : 1920-1929 --
Heroes: 1930-1939 --
Duty now for the future: 1940-1949 --
Cool down: 1950-1959 --
Pop tarts: 1960-1969 --
Salad days: 1970-1979 --
Let's get physical: 1980-1989 --
Warmest room: 1990-1999 183 --
Epilogue: 2000 and beyond.
Responsibility: Steven Gdula.
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Abstract:

Examines the relationship between trends and innovations in the kitchen and American cultural attitudes.

Examining the relationship between trends and innovations in the kitchen and the cultural attitudes beyond its four walls, writer Gdula creates a lively portrait of over 350 years of American domestic life. He explores major historic themes, including the challenges of procurement in the seventeenth century, preservation in the eighteenth century, industrialization and enlightenment in the nineteenth century, and modernization in the twentieth. Gdula traces the evolution of American foods, recipes, trends, and styles of cooking, beginning with the exchanges that took place between the Powhatan Indians and the Jamestown settlers about nutrition through today's polyglot international cuisine.--From publisher description.

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