Perfection Salad: Women and Cooking at the Turn of the Century
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This entertaining and erudite social history, now in its fourth paperback edition, tells the remarkable story of America’s transformation from a nation of honest appetites into an obedient market for instant mashed potatoes.
In Perfection Salad, Laura Shapiro investigates a band of passionate but ladylike reformers at the turn of the twentieth century—including Fannie Farmer of the Boston Cooking School—who were determined to modernize the American diet through a “scientific” approach to cooking. Shapiro’s fascinating tale shows why we think the way we do about food today.
Laura Shapiro was on staff atNewsweek and is a contributor to the New York Times, Rolling Stone, Granta, and Gourmet. She is the author ofWhat She Ate.