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Perfection Salad presents an entertaining and erudite social history of women and cooking at the turn of the twentieth century. With sly humor and lucid insight, Laura Shapiro uncovers our ancestors' widespread obsession with food, and in doing so, tells us why we think as we do about food today.
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About the Author:
Laura Shapiro was an award-winning writer at Newsweek for more than fifteen years. Her articles have appeared in many publications, including The New York Times, Rolling Stone, Granta, and Gourmet. She is at work on a book about how women's attitudes toward food in the late '40s to early '60s presaged the cultural and culinary revolutions to come. She lives in New York City.
From the Inside Flap:
"Shapiro recounts the story of scientific cooking with a deft humor some might find unbecoming to a work of impeccable scholarship. Yet how else are we to think about a movement that upheld mayonnaise, cream sauce, and the extended boiling of vegetables as cures for every social ill, from drunkenness and degeneracy to feminism and labor unrest?.... My only disappointment with "Perfection Salad" is that it ends too soon." --Barbara Ehrenreich, "New York Times Book Review"
"A comprehensive, droll social history of a curious women's movement that's responsible for everything from nutritional education programs to TV dinners."--Maureen Corrigan, "Village Voice"
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- PublisherFarrar Straus & Giroux
- Publication date1986
- ISBN 10 0374230757
- ISBN 13 9780374230753
- BindingHardcover
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Perfection Salad: Women and Cooking at the Turn of the Century
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(1986)
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PERFECTION SALAD: WOMEN AND COOK
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