Customer Reviews

American Gourmet: Classic Recipes, Deluxe Delights, Flamboyant Favorites, and Swank "Company" Food from the '50s and '60s

5 star:		(3)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

The Sterns take big bites into a juicy part of American food history, the mid-20th century, post-WWII. Even if you never liked cocktail sausages, tuna noodle casserole or jello, you'll still enjoy reading about the various food trends of the 50's-80's, including new (to Americans) foreign foods, five-star restaurants and cooking from cans. The Sterns are refreshingly nonjudgmental about eating habits that would make many of us cringe today and even when critiquing a dish or eatery, they do it with gentle (never malicious) humor. Includes plenty of tidbits of cultural history as well.

This is a great book for anyone interested in the history of food. It's not one of those hoity-toity food-snob books -- its an irreverant look at the way Americans eat. Learn about food fads from TV dinners to the backyard luau. Includes some interesting recipes.

This is a great book for anyone interested in the history of food. It's not one of those hoity-toity food-snob books -- its an irreverant look at the way Americans eat. Learn about food fads from TV dinners to the backyard luau. Includes some interesting recipes.