- Paperback: 464 pages
- Publisher: University Of Chicago Press; 1 edition (June 1, 2005)
- Language: English
- ISBN-10: 0226494071
- ISBN-13: 978-0226494074
- Product Dimensions: 7.2 x 1 x 9.2 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 19 customer reviews
- Amazon Best Sellers Rank: #186,666 in Books (See Top 100 in Books)
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Fashionable Food: Seven Decades of Food Fads 1st Edition
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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.
"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"
Top customer reviews
Best of all, Lovegren includes a great number of recipes adapted from contemporary sources so that modern cooks can try to recreate those dishes that Americans loved long ago. I've tried some of them and thought they were good all by themselves--some of those old fashions definitely deserve to be resurrected. The recipes alone would land this book on the must-have list as far as I'm concerned. She does note when a recipe should not be followed and is presented as a curiosity only (such as ones involving raw eggs; she includes a variety of workarounds that make such dishes safe to eat). I was seriously impressed by how many recipes are included--from 1920s popcorn-and-banana salads to the hautest of haute cuisine from the 80s and 90s, there's a recipe every few pages, each one illustrating a point the author is making right then.
Like it, hate it, or love it, American cooking is presented in all its glory here. I definitely recommend this book to anybody interested in the subject--or even just likes to cook retro food.