Casseroles, Can Openers, and Jell-O: American Food and the Cold War, 1947-1959 - Hardcover
$108.99
Choose Option
Hardcover
$108.99
Paperback
$24.99
$33.95
Quantity
01
Pay over time for orders over $35.00 with
Offers & Perks
Earn 108 points with this purchase
Added to your rewards balance after checkout.
100 points welcome bonus
Create an account and start with extra points.
Languages:EnglishPublisher:State University of New York PressISBN-13:9781438493060ISBN-10:1438493061UPC:9781438493060Book Category:Cooking, HistoryBook Subcategory:History, United States, Social HistoryBook Topic:20th CenturySize:9.00 x 6.00 x 0.88 inchesWeight:1.52Product ID:SCKF46BBJZ
Silver Winner of the 2023 Foreword INDIES Book of the Year Award in the Popular Culture category
Casseroles, Can Openers, and Jell-O provides insight on how American food culture developed during the early years of the Cold War. Highlighting gender roles, the promotion of democracy and capitalism, and the impact of mass market advertising, the book draws on cookbooks, popular magazines, television advertisements, government publications, and industry pamphlets to paint a vivid picture of what Americans ate and how food was enlisted as a symbol of America's postwar dominance. Featuring eighty recipes, the book shows how the food industry promoted new processed foods to an increasingly industrialized nation. For anyone wanting to better understand how America's food culture developed during the mid-twentieth century and for those who were raised on TV dinners and Campbell's soup, the book offers an engaging and evocative look at the story of American cuisine during the early years of the Cold War.
Casseroles, Can Openers, and Jell-O provides insight on how American food culture developed during the early years of the Cold War. Highlighting gender roles, the promotion of democracy and capitalism, and the impact of mass market advertising, the book draws on cookbooks, popular magazines, television advertisements, government publications, and industry pamphlets to paint a vivid picture of what Americans ate and how food was enlisted as a symbol of America's postwar dominance. Featuring eighty recipes, the book shows how the food industry promoted new processed foods to an increasingly industrialized nation. For anyone wanting to better understand how America's food culture developed during the mid-twentieth century and for those who were raised on TV dinners and Campbell's soup, the book offers an engaging and evocative look at the story of American cuisine during the early years of the Cold War.
Languages:EnglishPublisher:State University of New York PressISBN-13:9781438493060ISBN-10:1438493061UPC:9781438493060Book Category:Cooking, HistoryBook Subcategory:History, United States, Social HistoryBook Topic:20th CenturySize:9.00 x 6.00 x 0.88 inchesWeight:1.52Product ID:SCKF46BBJZ
Elizabeth Aldrich is Curator Emeritus of Dance at the Library of Congress. She is the author of From Ballroom to Hell: Grace and Folly in Nineteenth-Century Dance.
Publisher: State University of New York Press
Contributor(s)
Author
Free shipping on orders over $75. Standard shipping takes 3-7 business days. Eligible items may be returned within 30 days of delivery. Conditions apply.