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Fashionable Food: Seven Decades of Food Fads

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Fashionable Food: Seven Decades of Food Fads Cover

 

Synopses & Reviews

Publisher Comments:

Though the Roaring Twenties call to mind images of flappers dancing the Charleston and gangsters dispensing moonshine in back rooms, Sylvia Lovegren here playfully reminds us what these characters ate for dinner: Banana and Popcorn Salad. Like fashions and fads, food—even bad food—has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past.

Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century. From the Three P's Salad—that's peas, pickles, and peanuts—of the post-World War I era to the Fruit Cocktail and Spam Buffet Party loaf—all the rage in the ultra-modern 1950s, when cooking from a can epitomized culinary sophistication—Fashionable Food details the origins of these curious delicacies. In two chapters devoted to "exotic foods of the East," for example, Lovegren explores the long American love affair with Chinese food and the social status conferred upon anyone chic enough to eat pu-pu platters from Polynesia. Throughout, Lovegren supplements recipes—some mouth-watering, some appalling—from classic cookbooks and family magazines, with humorous anecdotes that chronicle how society and kitchen technology influenced the way we lived and how we ate.

Equal parts American and culinary history, Fashionable Food examines our collective past from the kitchen counter. Even if it's been a while since you last had Tang Pie and your fondue set is collecting dust in the back of the cupboard, Fashionable Food will inspire, entertain, and inform.

Synopsis:

Fashionable Food takes you on an outrageous trip through the culinary history of America in the twentieth century. Decade by decade, Sylvia Lovegren details the origins - and demise - of such curious gourmet delicacies as Banana and Popcorn Salad, Barbecued Bologna for Men a la Crisco, Baked Beans au Glow-Glow, and Tang Pie, alongside longer-lasting inventions such as Crepes Suzette, Quiche Lorraine, and Tiramisu. Recipes for these "creations" and many more are extracted from classic cookbooks and family magazines of the past and present, and included here are both prewar working-class holiday dishes and fancy haute-cuisine feasts - as well as every food fad in between. Lovegren's humorous text also chronicles the influences of society and kitchen technology that have completely changed the way we live - and the foods we have eaten - since the 1920s, when gas ranges replaced wood- or coal-burning stoves, the mechanical refrigerator made the icebox obsolete, food processing became big business, and women went to work.

About the Author

A culinary historian and food writer, Sylvia Lovegren is an avid collector and reader of old cookbooks and has contributed to American Heritage and the Oxford Encyclopedia of Food and Drink in America.

Table of Contents

Preface

Introduction

1. The Twenties

Icebox cookery and Other Modern Ideas

2. The Thirties

Comforting Food in America

3. An Exotic Interlude, I

Chinese Food in America

4. The Forties

Oh, What a Hungry War!

5. The Fifties

Fabulous Foods for the Richest Country on Earth

6. The Sixties

Nouveaux Gourmets

7. An Exotic Interlude, II

Other Oriental Foods in America

8. The Seventies

Eating Our Way to Nirvana

9. The Eighties

For Richer, for Poorer: Status Food and Comfort Food

10. The Nineties

Fin de Siècle Cooking in the Fusion Decade

Sources and Permissions

Index

Product Details

ISBN:
9780226494074
Author:
Lovegren, Sylvia
Publisher:
University of Chicago Press
Subject:
Cookery, american
Subject:
Cookery
Subject:
Essays
Subject:
History
Subject:
Regional & Ethnic - American - General
Subject:
Modern - 20th Century
Subject:
Food -- History -- 20th century.
Subject:
Cooking and Food-General
Edition Description:
1
Publication Date:
20050631
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
35 halftones, 7 line drawings
Pages:
464
Dimensions:
9.25 x 7.25 in

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Related Subjects

Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Humanities » Philosophy » General
Religion » Comparative Religion » General
Sports and Outdoors » Sports and Fitness » Basketball » General

Fashionable Food: Seven Decades of Food Fads New Trade Paper
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Product details 464 pages University of Chicago Press - English 9780226494074 Reviews:
"Synopsis" by , Fashionable Food takes you on an outrageous trip through the culinary history of America in the twentieth century. Decade by decade, Sylvia Lovegren details the origins - and demise - of such curious gourmet delicacies as Banana and Popcorn Salad, Barbecued Bologna for Men a la Crisco, Baked Beans au Glow-Glow, and Tang Pie, alongside longer-lasting inventions such as Crepes Suzette, Quiche Lorraine, and Tiramisu. Recipes for these "creations" and many more are extracted from classic cookbooks and family magazines of the past and present, and included here are both prewar working-class holiday dishes and fancy haute-cuisine feasts - as well as every food fad in between. Lovegren's humorous text also chronicles the influences of society and kitchen technology that have completely changed the way we live - and the foods we have eaten - since the 1920s, when gas ranges replaced wood- or coal-burning stoves, the mechanical refrigerator made the icebox obsolete, food processing became big business, and women went to work.
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