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.
Table of Contents
PROLOGUE: Toasted Marshmallows Stuffed with Raisins ONE: Drudgery Divine TWO: And the Kitchen Becomes the Workshop of the Skies THREE: Better Ways, Lighter Burdens, More Wholesome Results FOUR: Perfection Salad FIVE: The Mother of Level Measurements SIX: Whoever Knew a Dyspeptic to Be a Christian? SEVEN: Foes in Our Own Household EIGHT: An Absolutely New Product CONCLUSION: A Leaf or Two of Lettuce Afterword Acknowledgments Notes Bibliography Index