Casseroles, Can Openers, and Jell-O

American Food and the Cold War, 1947–1959

Häftad, Engelska, 2023

AvElizabeth Aldrich

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An "all-you-can-eat" tour of American life in the postwar period, told through the foods we loved.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.

Produktinformation

Utgivningsdatum2023-11-02
Mått152 x 229 x 22 mm
Vikt540 g
FormatHäftad
SpråkEngelska
Antal sidor392
FörlagState University of New York Press
ISBN9781438493077
UtmärkelserCommended for Foreword INDIES Book of the Year Awards (Popular Culture) 2024

Tillhör följande kategorier

Amerikas historia inom Historia och arkeologi
Socialhistoria och kulturhistoria inom Historia och arkeologi
Kokböcker inom Mat och dryck
Kulturvetenskap inom Samhälle och politik

List of Illustrations AcknowledgmentsIntroductionPart I. Setting the Table1. Food Is a Weapon2. From the Factory to the Suburbs: New Social Roles for Women3. Little Girls Make Fluffy Jell-O Desserts: Little Boys and Their Fathers Grill SteaksPart II. Sitting Down and Unfolding Our Napkins4. "If I Knew You Were Comin’, I’d Have Baked a Cake": Cookbooks, Cooks, and Cooking5. "Honey, I’m Home. What’s for Dinner?": The 1950s American Diet, Part I6. SPAM® and Jell-O Tell Their Stories While We Sit Back and Enjoy a Cola: The 1950s American Diet, Part II7. Fancy Appetizers, Beef Stroganoff, and an Atomic Cocktail: Fun and Elegant Entertaining in the Suburbs, Part I8. More Parties, the Cult of the Chafing Dish, and the Suburban Luau: Fun and Elegant Entertaining in the Suburbs, Part II9. Foreign Foods? Chop Suey, Tamale Pie, Chef Boy-Ar-Dee, and Some CurryPart III. Indigestion10. Selling Plymouths to Men, Electric Can Openers to Women, and Televisions for All11. Step Away from the Donuts: The Importance of Staying Healthy (in Case the Cold War Turns Hot) Part IV. Watching History Unfold with an After-Dinner Drink12. The Kitchen Debate: Vice President Richard M. Nixon and Soviet Premier Nikita Khrushchev Meet in a Lemon-Yellow Kitchen, July 24, 1959EpilogueNotesIndex

"A much-needed addition to the literature of the field. … It will be useful to university professors who teach culture in the Cold War, a growing field. In addition, with the playful quality of recipe inclusion, the book should appeal to general readers." — Victoria Phillips, author of Martha Graham's Cold War: The Dance of American Diplomacy"Of interest to educated readers from among the baby boomer generation who would like to think about this mid-century through the perspective of food. For students, classes that focus on food history, postwar America, and perhaps women's studies would benefit from this book." — Anna Zeide, author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry