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Author: Elizabeth Aldrich
Publisher: State University of New York Press
ISBN: 1438493088
Category : History
Languages : en
Pages : 473
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Book Description
Casseroles, Can Openers, and Jell-O provides insight on how American food culture developed during the early years of the Cold War. Highlighting gender roles, the promotion of democracy and capitalism, and the impact of mass market advertising, the book draws on cookbooks, popular magazines, television advertisements, government publications, and industry pamphlets to paint a vivid picture of what Americans ate and how food was enlisted as a symbol of America’s postwar dominance. Featuring eighty recipes, the book shows how the food industry promoted new processed foods to an increasingly industrialized nation. For anyone wanting to better understand how America’s food culture developed during the mid-twentieth century and for those who were raised on TV dinners and Campbell's soup, the book offers an engaging and evocative look at the story of American cuisine during the early years of the Cold War.
Author: Elizabeth Aldrich
Publisher: State University of New York Press
ISBN: 1438493088
Category : History
Languages : en
Pages : 473
Get Book Here
Book Description
Casseroles, Can Openers, and Jell-O provides insight on how American food culture developed during the early years of the Cold War. Highlighting gender roles, the promotion of democracy and capitalism, and the impact of mass market advertising, the book draws on cookbooks, popular magazines, television advertisements, government publications, and industry pamphlets to paint a vivid picture of what Americans ate and how food was enlisted as a symbol of America’s postwar dominance. Featuring eighty recipes, the book shows how the food industry promoted new processed foods to an increasingly industrialized nation. For anyone wanting to better understand how America’s food culture developed during the mid-twentieth century and for those who were raised on TV dinners and Campbell's soup, the book offers an engaging and evocative look at the story of American cuisine during the early years of the Cold War.
Author: Elizabeth Aldrich
Publisher: Suny Press
ISBN: 9781438493077
Category :
Languages : en
Pages : 0
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Book Description
An "all-you-can-eat" tour of American life in the postwar period, told through the foods we loved.
Author: Caroline Joan S. Picart
Publisher: State University of New York Press
ISBN: 0791482413
Category : Social Science
Languages : en
Pages : 180
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Book Description
Drawing on recent media portrayals and her own experience, author and dancer Caroline Joan S. Picart explores ballroom dancing and its more "sporty" equivalent, DanceSport, suggesting that they are reflective of larger social, political, and cultural tensions. The past several years have seen a resurgence in the popularity of ballroom dance as well as an increasing international anxiety over how and whether to transform ballroom into an Olympic sport. Writing as a participant-critic, Picart suggests that both are crucial sites where bodies are packaged as racialized, sexualized, nationalized, and classed objects. In addition, Picart argues, as the choreography, costuming, and genre of ballroom and DanceSport continue to evolve, these theatrical productions are aestheticized and constructed to encourage commercial appeal, using the narrative frame of the competitive melodrama to heighten audience interest.
Author: Bob Spitz
Publisher: Vintage
ISBN: 0307473414
Category : Biography & Autobiography
Languages : en
Pages : 577
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Book Description
NATIONAL BESTSELLER • A"rollicking biography" (People Magazine) and extraordinarily entertaining account of how Julia Child transformed herself into the cult figure who touched off a food revolution that has gripped the country for decades. Spanning Pasadena to Paris, acclaimed author Bob Spitz reveals the history behind the woman who taught America how to cook. A genuine rebel who took the pretensions that embellished French cuisine and fricasseed them to a fare-thee-well, paving the way for a new era of American food—not to mention blazing a new trail in television—Child redefined herself in middle age, fought for women’s rights, and forever altered how we think about what we eat. Chronicling Julia's struggles, her heartwarming romance with Paul, and, of course, the publication of Mastering the Art of French Cooking and her triumphant TV career, Dearie is a stunning story of a truly remarkable life.
Author: Allen S. Weiss
Publisher: State University of New York Press
ISBN: 0791487881
Category : Philosophy
Languages : en
Pages : 172
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Book Description
What would it mean to speak of cuisine as a "fine art"? Combining an analysis of French cuisine with cutting-edge postmodernist critique, Feast and Folly provides a fascinating history of French gastronomy and cuisine over the past two centuries, as well as considerable detail regarding the preparation of some of the colossal meals described in the book. It offers a deep analysis of the social, political, and aesthetic aspects of cuisine and taste, exploring the conceptual preconditions, the discursive limits, and the poetics and rhetorical forms of the modern culinary imagination. Allen S. Weiss analyzes the structural preconditions of considering cuisine as a fine art, connects the diverse discursive conditions that give meaning to the notion of cuisine as artwork, and investigates the most extreme psychological and metaphysical condition of the aesthetic domain—the sublime—in relation to gastronomy.
Author: Jean Anderson
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 568
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Book Description
For the past ten years, Jean Anderson has been on a quest: to search out the most popular recipes of the 20th century and to chronicle 100 years of culinary change in America. The result is a rich and fascinating look at where we've been, at the recipes our mothers and grandmothers loved, and at how our own tastes have evolved. The more than 500 cherished recipes in these pages are mainstays of American home cooking, the recipes that have remained favorites year after year. For the smallest sampling: California dip . . . Buffalo chicken wings . . . vichyssoise . . . tuna-noodle casserole . . . Swiss steak . . . frosted meat loaf . . . tamale pie . . . corn dogs . . . lobster rolls . . . classic green bean bake . . . perfection salad . . . green goddess salad . . . frozen fruit salad . . . chiffon cake . . . brownies . . . chocolate chip cookies . . . chocolate decadence Beyond this collection is Jean's exploration of the diversity of our nation's cuisine and our adoption of such "foreign" dishes as pizza, gazpacho, lasagne, moussaka, and tarte tatin. Her painstakingly researched text includes extensive headnotes, thumbnail profiles of important people and products (from Fannie Farmer to James Beard and from electric refrigerators to the microwave), and a timeline of major 20th-century food firsts. In recording popular recipes that might have been lost, in setting them in richly detailed historical context, Jean Anderson has written her masterwork. The American Century Cookbook may well be the most important new cookbook of the decade; it is certainly the book America will love.
Author: Amy Maryon
Publisher: Createspace Independent Publishing Platform
ISBN: 9781544134598
Category :
Languages : en
Pages :
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Book Description
Your home is like a puzzle. All the many different pieces come together to form the perfect picture. Running a home effectively is the same concept as building a puzzle. It takes time, persistence, and it takes having a plan. After having ten babies, I have had my chance to either fail as a homemaker or make my home a peaceful haven that we enjoyed being part of. It never "just happened," I had to work at it. This book is for those looking for an easier, plain approach to homemaking. It will give you a practical step by step plan for every area and system in running your home. This works whether you are a new bride just starting out or you are about to have your 15th child! Take the easy, simple approach to homemaking and build it piece by piece.
Author: June Payne-Palacio
Publisher:
ISBN: 9780135122167
Category : Food service
Languages : en
Pages : 0
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Book Description
This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.
Author:
Publisher:
ISBN:
Category : Agricultural education
Languages : en
Pages : 1064
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Book Description
Author: Christopher Parrett
Publisher:
ISBN: 9780982194645
Category :
Languages : en
Pages : 237
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Book Description
