MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Identifiers
PublisherPenguin Publishing Group
ISBN-100670871540
ISBN-139780670871544
eBay Product ID (ePID)5922204
Product Key Features
Book TitleSomething from the Oven : Reinventing Dinner in 1950s America
Number of Pages336 Pages
LanguageEnglish
Publication Year2004
TopicMethods / Quick & Easy, General, Women's Studies
IllustratorYes
GenreCooking, Social Science
AuthorLaura Shapiro
FormatHardcover
Dimensions
Item Height1.2 in
Item Weight20.8 Oz
Item Length9.4 in
Item Width6.3 in
Additional Product Features
Intended AudienceTrade
LCCN2003-057152
Reviews“A stylish and witty history of women and food. Shapiro brings distinction to the ordinary as she brilliantly redefines an important period in our recent past.â€� (Barbara Haber, author of From Hardtack to Home Fries ), A stylish and witty history of women and food. Shapiro brings distinction to the ordinary as she brilliantly redefines an important period in our recent past.” (Barbara Haber, author of From Hardtack to Home Fries)
Dewey Edition21
Dewey Decimal641.5973/082/09045
Table Of ContentContents Introduction: Do Women Like to Cook? xvii 1 The Housewife’s Dream 1 2 Something from the Oven 41 3 Don’t Check Your Brains at the Kitchen Door 85 4 I Hate to Cook 129 5 Is She Real? 169 6 Now and Forever 211 Epilogue 249 Notes 255 Bibliography 285 Permissions and Credits 295 Index 297
SynopsisIn this delightfully surprising history, Laura Shapiro—author of the classic Perfection Salad—recounts the prepackaged dreams that bombarded American kitchens during the fifties. Faced with convincing homemakers that foxhole food could make it in the dining room, the food industry put forth the marketing notion that cooking was hard; opening cans, on the other hand, wasn’t. But women weren’t so easily convinced by the canned and plastic-wrapped concoctions and a battle for both the kitchen and the true definition of homemaker ensued. Beautifully written and full of wry observation, this is a fun, illuminating, and definitely easy-to-digest look back at a crossroads in American cooking.
LC Classification NumberTX649.A1.S53 2004
