American Advertising Cookbooks: How Corporations Taught Us to Love Bananas, Spam, and Jell-O

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$29.95  $27.85
Publish Date
7.0 X 0.7 X 9.9 inches | 1.3 pounds
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About the Author
Christina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her work focuses on the history the foods we eat and the stories of the people who make that food taste good. She is a contributing writer to Serious Eats, resident food expert for Fox6 Real Milwaukee (television), and former columnist for Edible Milwaukee. She has also written for Remedy Quarterly, Put An Egg On It!, and The Milwaukee Journal Sentinel.
"With its deeply researched advice, some historical background about food preservation and recipes--from garlic jelly and mak kimchi to spicy Guinness Stout mustard and green tomato pie filling-- Preservation is a treasure." Edible Door Magazine on Preservation-The Art and Science of Canning, Fermentation and Dehydration
"The book is flawlessly arranged, with careful summaries of the material and cautionary tales: After all, we are dealing here with matters of potential sickness, life and death. But the reader never feels daunted - preservation is a social process, like all labor, and Ms. Ward gives you the confidence to begin with the clearest possible step-by-step instructions. And it is also a very funny book. Even if you never pickle a single tomato, Preservation not only preserves the mind but spikes it with a healthy dose of vinegar and the sweetness of a nightjar's song." CounterPunch Magazine on Preservation-The Art and Science of Canning, Fermentation and Dehydration
"Able to connect to history, culture, anthropology, outsider art, and renegade music, Christina Ward is the Greil Marcus of food." Desiree Pointer Mace, author of Teacher Practice Online: Sharing Wisdom, Opening Doors on Preservation-The Art and Science of Canning, Fermentation and Dehydration
"A photograph of a luncheon-meat salad mold is scarcely more horrifying than the details that led to the creation of the dish. There is much to learn in this book." Florence Fabricant, New York Times
"Lavishly illustrated with images and recipes from Ward's own collection of cooking ephemera, American Advertising Cookbooks is, at varying points, both mouth-watering (Dr. Pepper chicken!) and stomach-churning (ham bananas in cheese sauce), but never less than deliciously mind-blowing. Beyond just the food itself, though, Ward profiles the chefs, scientists, ad men, and madmen who permanently whet U.S. appetites. She also exposes the untold role that pineapples played at the onset of the American colonies being settled, how bananas sparked armed conflict throughout the 20th Century, and the intense psychology that goes into dressing up ad mascots. " Mike McPadden- Merry Jane Magazine
"As disturbing as it is entertaining, this exploration of how corporate America hijacked 20th century kitchens is lousy with hilariously outmoded images and slogans. It's the talk at every gathering on the East End these days. " Hamptons Epicure