Perfection Salad: Women and Cooking at the Turn of the Century (First Edition, with a New Afterword)
Laura Shapiro (Author)
DescriptionToasted 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. 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. Shapiro's fascinating tale shows why we think the way we do about food today.
University of California Press
October 02, 2008
5.56 X 0.7 X 8.32 inches | 0.75 pounds
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About the Author
Laura Shapiro was on staff at Newsweek and is a contributor to the New York Times, Rolling Stone, Granta, and Gourmet. She is the author of Julia Child and Something from the Oven: Reinventing Dinner in 1950s America.