Secret Ingredients

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Overview


In Secret Ingredients, acclaimed author Sherrie A. Inness exposes how women have used recipes and cooking to challenge the status quo. Hiding within seemingly ordinary cookbooks are revolutionary messages from women about social and cultural norms. Surprising but true, something as mundane as a cookbook can contain subtle and not-so-subtle protests against traditional and accepted viewpoints. Exploring cookbooks including 1950s convenience food, 1970s natural food, 1980s "white trash" cuisine, and the surprise ...
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Secret Ingredients

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More About This Book

Overview


In Secret Ingredients, acclaimed author Sherrie A. Inness exposes how women have used recipes and cooking to challenge the status quo. Hiding within seemingly ordinary cookbooks are revolutionary messages from women about social and cultural norms. Surprising but true, something as mundane as a cookbook can contain subtle and not-so-subtle protests against traditional and accepted viewpoints. Exploring cookbooks including 1950s convenience food, 1970s natural food, 1980s "white trash" cuisine, and the surprise success of the Two Fat Ladies books from the 1990s, Inness reveals recipes for social change in Mom's pot roast and even mini-marshmallow Jell-O salad. She shows that cookbooks are rich and complex, and reveal more than they seem to about women's evolving role in society. Secret Ingredients uncovers how modern cookbooks continue to be a valuable tool for understanding the ways race, class, ethnicity, and gender intersect in the United States.
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Editorial Reviews

From the Publisher

Praise for Sherrie A. Inness and her previous works:

"Thoughtful and thought-provoking essays...This engaging collection complements and energizes the research..."--Janet Theophano, author of Eat My Words

"Drawing on an encyclopedic, first-hand knowledge of popular cultural texts... [Inness's] treatment of the subject is comprehensive and accessible."--Choice

"[Dinner Roles] has every indication of becoming a standard reference in the field of food and gender studies."--Patricia M. Gantt, Utah State University

"Vivid detail, skillful interweaving of sources, humor, and an engaging personal voice create a delightful reading experience."--Stephanie Levine, Tufts University

"Makes an exciting and original contribution to the growing field of 'girls studies'...essential."-- Lynne Vallone, author of Disciplines of Virtue

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Product Details

  • ISBN-13: 9781403970084
  • Publisher: Palgrave Macmillan
  • Publication date: 12/1/2005
  • Pages: 260
  • Product dimensions: 5.50 (w) x 8.50 (h) x 0.75 (d)

Meet the Author


Sherrie A. Inness is Professor of English at Miami University. She is the author/editor of over a dozen books including Action Chicks (Palgrave 2004) and Kitchen Culture in America.
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Table of Contents


Introductions: Recipes for Revolution
• "34,000,000,000 work-hours" Saved: Convenience Foods and Mom's Home Cooking
• "Unnatural, unclean, and filthy": Chinese American Cooking Literature Confronting Racism in the 1950s
• "All those leftovers are hard on the family morale": Rebellion in Peg Bracken's I Hate to Cook Book
• "Boredom is quite out of the picture": Women's Natural Foods Cookbooks and Social Change
• "More American than apple pie": Modern African-American Cookbooks Fighting White Stereotypes
• "You can't get trashier": White Trash Cookbooks and Social Class
• "Dining on grass and shrubs": Making Vegan Food Sexy
• Thin Is Not In: Two Fat Ladies and Gender Stereotypes on the Food Network
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