Perfection Salad : Women and Cooking at the Turn of the Century

perfect salad 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. 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.
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.

Order the book
Food 2.0 LAB in association with Amazon

Books by the same author –

Bookmarquez le permalien.

FOOD 2.0 LAB : Articles récents

Les commentaires sont clos.

Réfugiés : la cuisine en partage

Permis de végétaliser (2) : de la ville verte à la ville vivrière

La course aux “saveurs”

Parcours gourmands (1) : énonciations et médiations renouvelées

Le réchauffement des océans… dans un verre d’eau !

Food pairing (2/3) : la “science” des accords mets-vins

Les délices de Tokyo

« Squid-ink Oyster Bao » : Une conversation avec Tracy Chang

Plutôt crus ou cuits, vos tardigrades ?

Cuisine de l’été – Le sel et l’eau de cuisson