Something from the oven

reinventing dinner in 1950s America

by

306 pages

English language

Published Nov. 19, 2005 by Penguin Books.

ISBN:
978-0-14-303491-9
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OCLC Number:
60423412

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(1 review)

A fun, lively history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way Americans prepared food forever.

3 editions

reviewed Something from the oven by Laura Shapiro

Review of 'Something from the oven' on 'Goodreads'

The death of slow food in the post-WWII suburban American kitchen, and the arrival of the "space age" kitchen. This book had peaks and valleys. On balance, it will be well worth the effort for foodies and mavens of American suburban culture for Early Boomers. You will also learn a great deal about dramatic changes in keeping household that divided the generations.

Subjects

  • Women cooks -- United States -- History -- 20th century.
  • Cookery, American -- History -- 20th century.
  • Convenience foods -- United States -- History -- 20th century.
  • Nineteen fifties.