Fashionable Food

Zusammenfassung 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.

Autorentext
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.

Klappentext
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.

#	Onlineshop	Preis CHF	Versand CHF	Total CHF
1	Seller	0.00	0.00	0.00