Something From the Oven
Reinventing Dinner in 1950s America
by Laura Shapiro
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A narrative history of how American home cooking changed in the 1950s--from "anti-cooking" marketing to Julia Child. In this surprising history, Laura Shapiro 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. Full of wry observation, this is a fun and illuminating look back at a crossroads in American cooking.--From publisher description.
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Previews available in: English
Subjects
Nineteen fifties, American Cookery, American Cooking, Women cooks, Convenience foods, History, New York Times reviewed, Cooking, Cuisinières (Personnes), Histoire, Cuisine américaine, Aliments précuisinés, Années cinquante (Vingtième siècle), Köchin, Kochen, Convenience FoodPeople
Julia Child, Poppy Cannon, Freda De KnightPlaces
United StatesTimes
20th centuryShowing 4 featured editions. View all 4 editions?
| Edition | Availability |
|---|---|
1
Something from the oven: reinventing dinner in 1950s America
2005, Penguin Books
in English
014303491X 9780143034919
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eeee
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2
Something from the Oven: Reinventing Dinner in 1950s America
March 29, 2005, Penguin (Non-Classics)
in English
014303491X 9780143034919
|
zzzz
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3
Something From The Oven: Reinventing Dinner In 1950s America
July 9, 2004, Thorndike Press
Board book
in English
- 1 edition
0786266937 9780786266937
|
cccc
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4
Something From the Oven: Reinventing Dinner in 1950s America
March 25, 2004, Viking Adult
Hardcover
in English
0670871540 9780670871544
|
aaaa
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Book Details
First Sentence
"TOWARD THE END of February 1954, James Beard was at work in his Greenwich Village kitchen doing what he most loved to do: cooking delicious meals."
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Work Description
A fun, lively history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way Americans prepared food forever.
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| January 5, 2022 | Edited by ImportBot | import existing book |
| October 8, 2021 | Edited by ImportBot | import existing book |
| August 6, 2021 | Edited by New York Times Bestsellers Bot | Add NYT review links |
| February 13, 2020 | Edited by MARC Bot | remove fake subjects |
| December 10, 2009 | Created by WorkBot | add works page |