Something from the Oven: Liberating the Kitchen And the Cook in Postwar America - Hardcover

In this delightfully surprising history, Laura Shapiroauthor of the classic Perfection Saladrecounts 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, wasnt. But women werent 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. An exceptional copy; fine in an equally fine dw, now mylar-sleeved. Particularly and surprisingly well-preserved; tight, bright, clean and especially sharp-cornered. Literally as new.; 306 pages; Physical desc. : xxv, 306 p. : ill. ; 24 cm. Includes bibliographical references (p. 285-294) and index. Subjects: Women cooks --United States --History --20th century