Free PDF Perfection Salad: Women and Cooking at the Turn of the Century (California Studies in Food and Culture), by Laura Shapiro
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Perfection Salad: Women and Cooking at the Turn of the Century (California Studies in Food and Culture), by Laura Shapiro
Free PDF Perfection Salad: Women and Cooking at the Turn of the Century (California Studies in Food and Culture), by Laura Shapiro
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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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About the Author
Laura Shapiro was on staff at Newsweek and is a contributor to the New York Times, Rolling Stone, Granta, and Gourmet. She is the author of Julia Child and Something from the Oven: Reinventing Dinner in 1950s America.
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Product details
Series: California Studies in Food and Culture (Book 24)
Paperback: 294 pages
Publisher: University of California Press; First Edition, With a New Afterword edition (October 2, 2008)
Language: English
ISBN-10: 9780520257382
ISBN-13: 978-0520257382
ASIN: 0520257383
Product Dimensions:
5.5 x 0.7 x 8.2 inches
Shipping Weight: 11.2 ounces (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
18 customer reviews
Amazon Best Sellers Rank:
#338,548 in Books (See Top 100 in Books)
I LOVE this book. I read it for the first time many, many years ago- when it was first published- and it made sense of all sorts of things that otherwise looked random: the increasing industrialization of food; the defiantly anti-useful Home Ec classes I was required to take as a girl 40 years ago; and many more.Shapiro is both very informative and amusing about all this. Like caller the book after one of the most horrible dishes ever invented: yes, I have tasted "Perfection Salad"- my mother used to make it- and it is dreadful. Grate up raw carrots and celery and cabbage, and immerse them in lime Jello. Imagine the joy.But- it gives a solid historical look at what the whole "Slow Food" and locavore movements are trying to counter, and how the passion for processing (to the detriment of taste and nutrition) developed.Plus- it's great fun to read. The first time I read it, I kept buttonholing my poor husband to read him selected bits (and I mostly don't do that).I am sorry the current price is so high; it makes this book less accessible. Still, if you are an interested cook wondering how we got to where we are with industrial food production- this is an excellent place to start- especially since it's so much fun!
Sometimes reviewers overuse words about books, but this one deserves all the best ones. It truly is deft, witty, sparkling, thought-provoking, and groundbreaking. I've reread it now several times and every time some new facet leaps out at me.American cooking is a unique beast--especially cooking from that era between 1850-1950 when food became possible to engineer, meaningfully study, and industrially process. As Americans struggled with putting into action the high and lofty ideals of their forebears, as our nation shuddered through a civil war, women themselves struggled between two differing aspirations: equality or carefully-outlined, carefully-sequestered, overly-sentimentalized, sickeningly-sweet and sanctimonious ultra-femininity. Housekeeping--specifically cooking--was seen as a way to elevate women and even society as a whole spiritually and morally, to assimilate a growing horde of immigrants into American culture, to civilize the poor, and to make women happier with their own inequality. As Ms. Shapiro points out time and again, that struggle resulted in the weird pseudo-empowering movement known as Domestic Science or Home Economics. The result is something that women even today have to fight against--the sequestering of women in "women's work" and "women's careers", and the elevation of men as not only the recipient of all that work but also the ideal to emulate.Anybody who's ever wondered about Jell-O salads or what one food writer, Sylvia Lovegren, called "the constant drumbeat of marshmallows throughout a meal" featured in the worst American cooking, or why it is that Americans seem so content with horrible-tasting, adulterated convenience food laced with thousands of weird additives and preservatives, this book carefully and I'd even say painstakingly traces the evolution of American appetites from simple fireplace cooking to where it sat at the dawn of our awakening in the mid-1960s with Julia Child--and even beyond, because even that awakening is an outgrowth of and reaction to Domestic Science--to where we are today. But it's all done with friendly, accessible writing by someone who very clearly is comfortable with the history involved here (and with cooking itself). She highlights the many leaders of the Domestic Science movement, the creators and instructors in its cooking schools, and the committees of women who put it all into motion. And she explains exactly why these women veered from the dead-boring to the unthinkably grotesquely wacky in creating the foods they did, and why they got into bed so quickly and so thoroughly with food manufacturers. The entire direction of the movement changed once that last part happened, and Ms. Shapiro very effectively outlines just how cooks all over the country became servants to those manufacturers' increasingly-awful product offerings.If you've been hearing about this book for a while and haven't read it yet, let me encourage you to do so. This book is entirely appropriate for any reader capable of following the information presented, probably late teens and upward. A previous knowledge of American history is not required. This is not a cookbook and does not feature recipes.
My conclusion, at the end of this book, is that America has always had an unhealthy relationship with food. Whether its restriction, gluttony, additives, you name it; we can't seem to get it right.This book is actually about the history of women and cooking at the turn of the 20th century. During this time there was a rise of cooking schools, science, and mayo in everything. Seriously, I can't think of much they didn't put "salad dressing" on and call a salad. It's actually kind of gross. But that's ok, they weren't going for good taste. In fact, that was kind of bad, because it would make you eat out of sync with your nutritional needs.These schools focused mainly on science. And while it was encouraging to see that there was such a strong push for learning about science as a part of these cooking schools, the women weren't able to go too far with it as jobs in the sciences were limited to teaching other women about cooking and the rest were for the men. And then, the movement kind of died out into what we know as home economics today. You learn to bake cupcakes, sew an apron, and from what I can recall, there is no mention of biology, bacteriology, chemistry, etc.The writing itself was pretty dry. While there were tons of interesting facts, it was hard to get through because it had a droning quality to it. And I think the history of the cooking schools itself was a bit too detailed. I didn't care about every single class that was taught, or Mrs. Whoevers thoughts on graham crackers. I would have much rather seen more dishes of what they were cooking (even if it was all mayo), and what people who weren't in the cooking schools were doing so there was a comparison to be made.Interesting facts, but dry book. Read only if you are really interested in historic cooking schools and won't mind the tedium.Review by M. Reynard 2019
This book is a readable and informative exploration of how American women contributed to the standardization of cooking and "home economics" as a discipline. It's fascinating -- I could have kept reading much more on the subject because Shapiro's writing is so interesting. It's a comprehensive history, one that will be of interest to anyone who wants to know more about the history of American cooking, evolving nutritional standards, women in the professions, or the politics of the female appetite.
Pretty tough going. I tried twice to read it but now put it back on the shelf.
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