Qty:1
  • List Price: $19.00
  • Save: $1.65 (9%)
FREE Shipping on orders over $35.
Only 4 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
Want it Tuesday, April 22? Order within and choose One-Day Shipping at checkout. Details
FREE Shipping on orders over $35.
Used: Very Good | Details
Condition: Used: Very Good
Comment: Very Good - Standard used condition book with the text inside being clean and unmarked - Exterior of the book shows moderate signs of usage
Add to Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more

Fashionable Food: Seven Decades of Food Fads Paperback

ISBN-13: 978-0226494074 ISBN-10: 0226494071 Edition: 1st

See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from Collectible from
Paperback
"Please retry"
$17.35
$15.25 $2.95

Free%20Two-Day%20Shipping%20for%20College%20Students%20with%20Amazon%20Student



Frequently Bought Together

Fashionable Food: Seven Decades of Food Fads + Something from the Oven: Reinventing Dinner in 1950s America + Better Than Homemade
Price for all three: $43.73

Buy the selected items together

NO_CONTENT_IN_FEATURE

Big Spring Books
Editors' Picks in Spring Releases
Ready for some fresh reads? Browse our picks for Big Spring Books to please all kinds of readers.

Product Details

  • Paperback: 464 pages
  • Publisher: University Of Chicago Press; 1 edition (June 1, 2005)
  • Language: English
  • ISBN-10: 0226494071
  • ISBN-13: 978-0226494074
  • Product Dimensions: 9.5 x 7.2 x 1 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #577,761 in Books (See Top 100 in Books)

Editorial Reviews

From Library Journal

In recent years, the subject of food has been one primarily of seriousness verging on reverence. While that may be wholly justified, it's refreshing to have a good laugh (at ourselves) every now and then. Lovegren, an avid collector and reader of old cookbooks, brings us a history of America's eating fads from the 1920s through the 1980s. Unlike Harvey Levenstein's Revolution at the Table (LJ 2/1/88), which addressed U.S. gastronomy in relatively academic form, Lovegren's book is fanciful as she devotes herself to "some uniquely American culinary triumphs... and some uniquely American culinary disasters as well." Lovegren covers the effects on our tastes and eating habits of convenience products (e.g., kitchen appliances and canned foods) and of cultural events like Prohibition and the Depression. The book has many period-piece illustrations and well over 100 recipes, ranging from Blackened Redfish to "The Worst Salad of the Twenties" (Banana and Popcorn Salad). Useful as an idea source for theme parties and historical research on foods and their eras, this is recommended for popular culinary collections.?Wendy Miller, Lexington P.L., Ky.
Copyright 1995 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

"In recent years, the subject of food has been one primarily of seriousness verging on reverence. While that may be wholly justified, it's refreshing to have a good laugh (at ourselves) every now and then." - Library Journal; "In often hilarious fashion, Lovegren chronicles hundreds of wacky fads as the nation's cooks moved from frozen fishsticks and fat-free brownies to Szechwan shrimp alfredo." - St. Louis Post-Dispatch"

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.3 out of 5 stars
5 star
7
4 star
2
3 star
1
2 star
0
1 star
1
See all 11 customer reviews
So glad to see it's been reprinted.
Dale Hrabi
This is an excellent, highly enjoyable book to read and an interesting source of `historical' recipes.
B. Marold
This author has clearly done her research.
The Girl Who Loved Books

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By A Customer on April 5, 1998
Format: Hardcover
"Fashionable Food" serves up the most entertaining overview of mealtime in America since Jane and Michael Stern's "Square Meals." From tasty to trendy to just plain oddball, if it was embraced by the guardians of hearth and home, you'll find it here.

Relive the era of Prohibition with "Flapper Pudding", explore new frontiers of soup with a 1930s "Mystery Cake" courtesy of Campbell's, endure the restrictions of the 40s war years - and celebrate the glory of the "goodbye to rations" post-war era. Go swank with a 50s Cocktail Party or sophisticated as you explore 60s gourmet cuisine. Get back to earth with 70s health food and expand your palate with the regional foods of the 80s.

Sprinkled throughout are tantalizing tidbits from re-visiting old friends like The Mystery Chef and Sheila Hibben to rediscovering the wonders of Chinese and Hawaiian cuisine when they were new and exotic. From crockpots to fondues; from Betty Crocker to Alice Waters; from Trader Vic's to Elmer Fudpucker's; if it's part of our gastronomical history, it's part of this entertaining hodgepodge of American food.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 8 people found the following review helpful By Dale Hrabi on December 15, 2006
Format: Paperback Verified Purchase
The reviewer (below) who faulted this book for its inconsistencies has a point. I've noticed the same flaws in passing, but, for me, the pleasures of this book easily outweigh them. I ran across it by chance, have owned it for years, and return to it again and again--sampling favorite bits or random bits as a "I'm too tired to start a new novel--let's just read something familiar" bedtime read. I've often wanted to write the author to tell her how much satisfaction her book has given me; only the hassles and uncertainty of trying to mail something via a publisher deterred me.

It offers so many fascinating details. Her account of the rise of the '70s salad bar, or the economical toast-based suppers of the '30s. Marshmallow madness in the 20s, the "lie" of American "Chinese" food, etc. I'm in no way a "foodie"--a creepy word that suggests a minor character on that old HR Pufinstuf show--but this book is, in many ways, also a valuable social and pop-cultural history. So glad to see it's been reprinted.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 16 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on July 7, 2005
Format: Paperback Verified Purchase
`Fashionable Food, Seven Decades of Food Fads' by culinary historian and food writer, Sylvia Lovegren is a great addition to the social history of American culinary folkways, especially with its concentration on actual, tested recipes from each of the seven subject decades from the 1920s to the 1980s. It is an interesting contrast in approach to `Something from the Oven' by Laura Shapiro that deals more with narrative and less with recipes. The ideal book would have been a combination of the two techniques.

The most important thing to remember is that Ms. Lovegren is talking about things that were `fashionable', not with the demographics of food habits. As Ms. Shapiro points out in her book, the advent of the convenience foods after World War II did not permeate American cooking. They, along with their most vocal proponent, Poppy Cannon, got a lot of attention, but were always viewed as shortcuts and not necessarily a tectonic shift in American cooking habits.

Reading a version of this book revised and republished in 2005 makes me wonder why the author did not update the material in this book to cover the last 15 years, where the playing out of so many trends, and the origin of so many new ones would have added so much interesting material to the book. The advent of the Food Network alone may have warranted a chapter. In all, the coverage of food journalism, especially TV food journalism is just a little thin. Dione Lucas and Jeff Smith (the Frugal Gourmet) are mentioned briefly and Julia Child is given her due for her truly incredible influence on American eating, but there is no mention of, for example Martin Yan, the Galloping Gourmet, and local TV cooking shows.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 18 people found the following review helpful By Westley TOP 1000 REVIEWERVINE VOICE on July 21, 2004
Format: Hardcover
?Fashionable Foods" comprises a recounting of food fads from the 1920's to the 1990's. Author Sylvia Lovegren discusses the trends and includes recipes from each decade. I rather enjoyed this book; however, I find myself unable to award more than 3 stars. The idea is intriguing as is much of the content, but the book is rather inconsistently developed.

The overarching theme of the book is (seemingly) "how America cooks." However, the author swerves from highlighting absurd recipes (Banana and Popcorn Salad in the 1920's) to typical at-home foods (meatloaf in the 1980's) to haute cuisine served in fine restaurants (Ciopino in the 1970's). Covering a wide array of food trends is fine, but it feels jumbled. The formatting adds to the confusion: finding the breaks between recipes and text is very difficult ? everything simply runs together.

The inclusion of recipes is also somewhat haphazard and seems dictated primarily by the author?s ability to easily procure reprint permission. Thus, some of the food trends that are discussed do not include representative recipes. By and large, recipes are presented as they would have been made during the time period, with minor adjustments for out-of-date products. Nevertheless, some of the recipes are randomly updated to decrease fat and sugar content for a ?90?s taste.? That would seem to defeat the purpose of the book ? i.e., to serve as a historical document of sorts. Also, some of the recipes haven't been tested by the author ? so she recommends that they not be used.

Overall, the book is rather confusing because of these inconsistencies. I really wanted to like ?Fashionable Foods? more than I do. Recommended with reservations for readers looking for an entertaining read about foods, not a cookbook.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Product Images from Customers

Most Recent Customer Reviews

Search
ARRAY(0x974685e8)

What Other Items Do Customers Buy After Viewing This Item?