Author of the forthcoming what she ate: six remarkable women and the food that tells their Stories Summer 2017In this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, frozen baked beans, brandishing canned hamburgers, and instant piecrusts.
Something from the Oven: Reinventing Dinner in 1950s America - This unconventional history overturns our notions about the ’50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Julia Child, Shirley Jackson, and Betty Friedan.
Perfection Salad: Women and Cooking at the Turn of the Century California Studies in Food and CultureUniversity of California Press - 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. 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.
. Shapiro's fascinating tale shows why we think the way we do about food today.
What She Ate: Six Remarkable Women and the Food That Tells Their StoriesViking - A washington post notable nonfiction book of the yearone of npr fresh air's "books to close Out a Chaotic 2017"NPR's Book Concierge Guide To the Year’s Great Reads“How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food. Maureen corrigan, npr fresh AirSix “mouthwatering” Eater.
Com short takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own. Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her.
They include dorothy wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; rosa lewis, the editor of cosmopolitan, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, and table; Barbara Pym, Hitler’s mistress, family, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, who challenges our warm associations of food, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.
What She Ate: Six Remarkable Women and the Food That Tells Their Stories - Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. What she ate is a lively and unpredictable array of women; what they have in common with one another and us is a powerful relationship with food.
Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them.
97 Orchard: An Edible History of Five Immigrant Families in One New York TenementHarper Paperbacks - 97 orchard lays bare the roots of our collective culinary heritage. Through the experiences of five families, and out into the hubbub of the dirty, Ziegelman takes readers on a vivid and unforgettable tour, beyond the front stoops where housewives congregated, down dimly lit stairwells, all of them residents of 97 Orchard Street, from impossibly cramped tenement apartments, teeming streets.
In 97 orchard, italians, irish, where germans, jane ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth centurya city within a city, and Eastern European Jews attempted to forge a new life. Harper Paperbacks. Ziegelman shows how immigrant cooks brought their ingenuity to the daily task of feeding their families, preserving traditions from home but always ready to improvise.
A Square Meal: A Culinary History of the Great DepressionHarper Paperbacks - This movement toward a homogenized national cuisine sparked a revival of American regional cooking. Harper Paperbacks. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. Through the bureau of home economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans.
At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. James beard foundation book award winnerfrom the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture.
A Square Meal: A Culinary History of the Great Depression - The decade-long great depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. The effects were widespread. Before 1929, america’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder.
In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity. For the first time in american history, the federal government assumed, for a while, responsibility for feeding its citizens.
Tastes of Paradise: A Social History of Spices, Stimulants, and IntoxicantsVintage Books - Harper Paperbacks. Used book in Good Condition. From the extravagant use of pepper in the middle ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing tobacco and starting smoking it, Schivelbusch looks at how the appetite for pleasure transformed the social structure of the Old World.
Cuisine and Empire: Cooking in World History California Studies in Food and CultureUniversity of California Press - Rachel laudan tells the remarkable story of the rise and fall of the world’s great cuisines―from the mastery of grain cooking some twenty thousand years ago, to the present―in this superbly researched book. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, romantic, she challenges the agrarian, and nationalistic myths that underlie the contemporary food movement.
Used book in Good Condition. University of California Press. Cuisine and empire shows how merchants, deserts, missionaries, and the military took cuisines over mountains, oceans, and across political frontiers. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, chosen as the cuisines of empires, politics, a handful of which, society and the gods―prompted the construction of new cuisines, she shows how periodic seismic shifts in “culinary philosophy”―beliefs about health, the economy, came to dominate the globe.
Cuisine and Empire: Cooking in World History California Studies in Food and Culture - Laudan’s innovative narrative treats cuisine, or architecture, clothing, like language, as something constructed by humans. Harper Paperbacks.
Cod: A Biography of the Fish that Changed the WorldPenguin Books SG-USB-125 - University of California Press. Such is the case of Mark Kurlansky and the codfish. David mccullough, author of The Wright Brothers and 1776 Harper Paperbacks. Penguin Books. What was the staple of the medieval diet? Cod again, an enigmatic people with a mysterious, sold salted by the Basques, unlimited supply of cod.
In this lovely, mark kurlansky ponders the question: is the fish that changed the world forever changed by the world's folly?“Every once in a while a writer of particular skill takes a fresh, thoughtful history, seemingly improbable idea and turns out a book of pure delight. As we make our way through the centuries of cod history, and the tragic story of environmental failure, we also find a delicious legacy of recipes, of depleted fishing stocks where once their numbers were legendary.
An unexpected, mark kurlansky’s third work of nonfiction and winner of the 1999 james Beard Award, energetic look at world history on sea and land from the bestselling author of Salt and The Basque History of the WorldCod, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character.
Cod: A Biography of the Fish that Changed the World - . What did the vikings eat in icy greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. Cod, is the reason europeans set sail across the Atlantic, it turns out, and it is the only reason they could.
Used book in Good Condition.
Sweetness and Power: The Place of Sugar in Modern HistoryPenguin Books - He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times.
Like sugar, mintz is persuasive, and his detailed history is a real treat. San francisco Chronicle Harper Paperbacks. Penguin Books. Penguin Books. A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern dietsIn this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry.
Sweetness and Power: The Place of Sugar in Modern History - Used book in Good Condition. University of California Press.
Cinderella Ate My Daughter: Dispatches from the Front Lines of the New Girlie-Girl CultureHarper Paperbacks - University of California Press. Following her acclaimed books flux, orenstein’s cinderella ate my daughter offers a radical, and the provocative New York Times bestseller Waiting for Daisy, timely wake-up call for parents, Schoolgirls, revealing the dark side of a pretty and pink culture confronting girls at every turn as they grow into adults.
From new york times bestselling author peggy orenstein, now available in paperback—the acclaimed New York Times Magazine contributor and author of the groundbreaking New York Times bestseller Schoolgirls grapples with where to draw the line for our daughters in the new girlie-girl culture. The rise of the girlie-girl, warns Peggy Orenstein, is no innocent phenomenon.
Cinderella Ate My Daughter: Dispatches from the Front Lines of the New Girlie-Girl Culture - Harper Paperbacks. Penguin Books. Used book in Good Condition. Harper Paperbacks. Penguin Books.
The Irish Famine Abrams DiscoveriesHarry N. Abrams - Used book in Good Condition. Used book in Good Condition. Original. University of California Press. Harper Paperbacks. A new addition to the innovative, explaining its causes, the misguided efforts to relieve it, highly illustrated series examines the Irish potato famine of 1945, and its effect on modern Ireland and America.
Penguin Books. Penguin Books. Harper Paperbacks.