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 centuryincluding Fannie Farmer of the Boston Cooking Schoolwho 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.
|Publisher:||Farrar, Straus and Giroux|
|Product dimensions:||5.46(w) x 8.22(h) x 0.77(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.