Author: Kathy Peiss
Publisher: University of Pennsylvania Press
ISBN: 081220574X
Category : History
Languages : en
Pages : 347
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Book Description
How did powder and paint, once scorned as immoral, become indispensable to millions of respectable women? How did a "kitchen physic," as homemade cosmetics were once called, become a multibillion-dollar industry? And how did men finally take over that rarest of institutions, a woman's business? In Hope in a Jar, historian Kathy Peiss gives us the first full-scale social history of America's beauty culture, from the buttermilk and rice powder recommended by Victorian recipe books to the mass-produced products of our contemporary consumer age. She shows how women, far from being pawns and victims, used makeup to declare their freedom, identity, and sexual allure as they flocked to enter public life. And she highlights the leading role of white and black women—Helena Rubenstein and Annie Turnbo Malone, Elizabeth Arden and Madame C. J. Walker—in shaping a unique industry that relied less on advertising than on women's customs of visiting and conversation. Replete with the voices and experiences of ordinary women, Hope in a Jar is a richly textured account of the ways women created the cosmetics industry and cosmetics created the modern woman.
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Category : Education
Languages : en
Pages : 438
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Category : California
Languages : en
Pages : 658
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Category : West (U.S.)
Languages : en
Pages : 576
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Author: Helen Zoe Veit
Publisher: UNC Press Books
ISBN: 1469607700
Category : Cooking
Languages : en
Pages : 318
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Book Description
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat.
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Category : Home economics
Languages : en
Pages : 1322
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Author: USA Patent Office
Publisher:
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Category :
Languages : en
Pages : 912
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Author: United States. Patent Office
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Category : Patents
Languages : en
Pages : 1210
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Category : Women's periodicals
Languages : en
Pages : 2436
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Author: Library of Congress. Copyright Office
Publisher:
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Category :
Languages : en
Pages : 1434
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