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Fashionable Food: Seven Decades of Food Fads

Lovegren, Sylvia

128 ratings by Goodreads
ISBN 10: 0025757059 / ISBN 13: 9780025757059
Published by Macmillan, New York, 1995
Used Condition: Fine Hardcover
From Bellcourt Books (Hamilton, VIC, Australia)

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About this Item

455 pp. Organized by decade, spanning the 1920s to the 1990s, this first complete history of gourmet food in America offers an irreverent approach to every food fad of the 20th century, from Crepes Suzette to blue corn chips. Recipes, menus and illustrations for these creations can be found throughout. Bookseller Inventory # 6870

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Bibliographic Details

Title: Fashionable Food: Seven Decades of Food Fads

Publisher: Macmillan, New York

Publication Date: 1995

Binding: Hardcover

Book Condition:Fine

Dust Jacket Condition: Fine

Edition: 1st Edition

About this title

Synopsis:

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.

About the Author:

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.

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