Perfection Salad by Laura Shapiro
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.
| SKU | Unavailable |
| ISBN 13 | 9780520257382 |
| ISBN 10 | 0520257383 |
| Title | Perfection Salad |
| Author | Laura Shapiro |
| Series | California Studies In Food And Culture |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | University of California Press |
| Year published | 2008-10-02 |
| Number of pages | 296 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |