Pub. Date:
University of California Press
Perfection Salad: Women and Cooking at the Turn of the Century / Edition 1

Perfection Salad: Women and Cooking at the Turn of the Century / Edition 1

by Laura ShapiroLaura Shapiro
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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.

Product Details

ISBN-13: 9780520257382
Publisher: University of California Press
Publication date: 10/02/2008
Series: California Studies in Food and Culture , #24
Edition description: First Edition, With a New Afterword
Pages: 296
Sales rank: 691,050
Product dimensions: 5.50(w) x 8.20(h) x 0.80(d)

About the Author

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 Raisins3
1Drudgery Divine11
2And the Kitchen Becomes the Workshop of the Skies34
3Better Ways, Lighter Burdens, More Wholesome Results47
4Perfection Salad71
5The Mother of Level Measurements106
6Whoever Knew a Dyspeptic to Be a Christian?127
7Foes in Our Own Household169
8An Absolutely New Product191
Conclusion: A Leaf or Two of Lettuce217

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