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.
Buy Perfection Salad book by Laura Shapiro from Australia's Online Independent Bookstore, Boomerang Books.
(210mm x 140mm x 17mm)
University of California Press
Publisher: University of California Press
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Author Biography - Laura Shapiro
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.