Goodreads helps you keep track of books you want to read.
Start by marking “Something from the Oven: Reinventing Dinner in 1950s America” as Want to Read:
Something from the Oven: Reinventing Dinner in 1950s America
Enlarge cover
Rate this book
Clear rating
Open Preview

Something from the Oven: Reinventing Dinner in 1950s America

3.74  ·  Rating Details ·  531 Ratings  ·  95 Reviews
In this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, brandishing canned hamburgers, frozen baked beans, and instant piecrusts. Big Business waged an all-out campaign to win the allegiance of American housewives, but m ...more
Paperback, 334 pages
Published April 28th 2005 by Penguin Books (first published 2004)
More Details... edit details

Friend Reviews

To see what your friends thought of this book, please sign up.

Reader Q&A

To ask other readers questions about Something from the Oven, please sign up.

Be the first to ask a question about Something from the Oven

The Omnivore's Dilemma by Michael PollanKitchen Confidential by Anthony BourdainAnimal, Vegetable, Miracle by Barbara KingsolverFast Food Nation by Eric SchlosserIn Defense of Food by Michael Pollan
Food-Related Non-Fiction
125th out of 761 books — 1,406 voters
The White Queen by Philippa GregoryThe Boleyn Inheritance by Philippa GregoryInnocent Traitor by Alison WeirJoan by Donald SpotoAt Home by Bill Bryson
History Chicks Book Recs
30th out of 100 books — 3 voters


More lists with this book...

Community Reviews

(showing 1-30)
filter  |  sort: default (?)  |  Rating Details
Bob Redmond
Jan 23, 2010 Bob Redmond rated it liked it
Shapiro writes a fairly engrossing book about domestic food culture in the 50's. Her prose alternates between breezy and academic--with uneven results--but her nose for a good story and compelling information wins out in the end.

She describes (to this reader's horror) how manufacturers of Army rations in WWII would, despite absolutely no demand, eventually win their way into the American kitchen with products like SPAM and vienna sausages. Even more disturbing, they changed public perceptions of
...more
Kristen Northrup
Jan 28, 2008 Kristen Northrup rated it really liked it  ·  review of another edition
Shelves: fromlibrary, food
This book is basically about the classic 1950s+ convenience meals and how what was marketed (and thus what we remember) doesn't entirely match what really happened. Women kept making things from scratch (and enjoying it) at a higher rate than pop culture history has you believe.

She does a ton of research. One really interesting contrast, as an example, are the articles and recipes in major newspaper food supplements (or magazines) compared to the reader recipe requests and submissions in the sam
...more
Laura
Jul 25, 2009 Laura rated it it was ok
Shapiro's book is at its most interesting when she is discussing the cultural trends that created the packaged food industry and such icons as Betty Crocker. I was less interested in the section of mini-biographies of "big names" in the food industry such as Poppy Cannon. I also found myself disagreeing with a few of the conclusions that the author comes to, namely that the combination of Julia Child and Betty Friedan together "liberate[d:] the American kitchen ... from the grip of the food ...more
Maryalice
Jun 17, 2008 Maryalice rated it it was amazing
How did the food manufacturers and Madison Avenue convince the American public that convenient food = desirable food? How did they get housewives -- who prided their cake-making expertise as an important work skill -- to accept cake mixes? What food (and foodstuff - gotta love that word) took off, and what fell like a home ec student's first souffle? And WHY? This book tackles these questions and more, in a very entertaining way.

If you are captivated by the idea of Cold War-era domesticity -- or
...more
Paula
Dec 05, 2008 Paula rated it it was amazing
Fascinating history of the food industry's determination to make women want packaged food. Manipulation at it's cleverest. Apparently even working women preferred homemade dinners until they were convinced otherwise. Shapiro is especialy good discussing food writers like Peg Bracken and M.F. K. Fisher. The section on the Julia Child phenomenon is great.
Al Price
Jan 08, 2012 Al Price rated it it was ok
Shelves: history, culture
I have read a lot about changing culture in this era of the US, so I realize the content here is probably less revolutionary to me than someone taking up the book for the first time. Still, I like reading other authors' takes on this familiar subject area, because invariably there is something new mixed into the familiar for me. That's true of this book, but even though the perspective was interesting, I couldn't get drawn in. I felt the book lacked a clear organization; we seemed to jump around ...more
Dolly
Oct 12, 2015 Dolly rated it really liked it  ·  review of another edition
Recommends it for: fans of nonfiction
Wonderfully readable, informative, and entertaining, this is a terrific history on the 'progress' of food science from post-WWII through the mid-1960s.

The narrative is filled with interesting anecdotes, statistics and really gives the reader a holistic view of how home cooking evolved.

I was most fascinated by the fact that family income and women working outside of the home influenced the push toward convenience foods. Whereas now even people living at or below the poverty level are heavily rel
...more
amy
Jul 12, 2009 amy rated it it was amazing
A fantastic book about the relationship between food and feminism in 1950s America. The actual period covered includes wartime and postwar habits of American home cooks, and ends with the nearly simultaneous and similarly explosive debuts of Julia Child's The French Cook and Betty Friedan's The Feminine Mystique, in 1963.

Shapiro takes a multi-pronged (can I get away with this word?) look at the 1950s housewife: as a woman with a veritable laundry list of a job description; as the target audience
...more
Karyl
Jun 26, 2010 Karyl rated it it was amazing
I found myself hardly able to put this book down! Something From the Oven is a fascinating look at what it meant to be a 1950s housewife and therefore the preparer of meals for most households. From reading this book, I have learned that just about everything we have been taught about 1950s housewives is utterly inaccurate. By looking at advertisements from that era, we can surmise that most women were using all kinds of convenience foods to help streamline their time in the kitchen, when in ...more
Emily
Oct 11, 2015 Emily rated it it was amazing
I loved Shapiro's Perfection Salad: Women and Cooking at the Turn of the Century and Something from the Oven continues the story, focusing on the 1950s. Equally well-researched and compulsively readable, I am nothing short of a fan.

In this work, she tackles both the larger themes and social trends going on during the 1950s -- such as, the rise of the convenience food industry, the increasing number of women in the workplace, and women's roles more generally -- and mini-biographies of some key f
...more
Kate
May 13, 2008 Kate rated it it was amazing
Shelves: foodwriting
This book is partly about food, and partly about the lives of women during the 1940s, 50s and 60s. It uses food and cooking to track the daily lives and expectations of women during those decades -- and also some of the marketing and media driving the status quo. But most entertaingly, it goes a long way towards explaining WHY it is that 50s food was so....weird.

[Take, for instance, "Red Crest Salad" -- chopped tomatoes, pickles, and strawberry Jell-O. Or an "unusual treat" of tomatoes with che
...more
Betty
Sep 03, 2012 Betty rated it liked it
Shelves: sociology
Very readable social history of the American culinary landscape during the 1950's. Despite the increasing prowess of heavily-marketed factory-produced food products many women back then were negotiating the postwar society by trying to figure out how to balance work and household duties such as feeding the family. The iconic imagery of happy housewife proves to be a marketing device that veils the everyday realities of "domestic chaos". Just as we have our baby blogs which details the joys and ...more
Dixie Diamond
Jun 21, 2010 Dixie Diamond rated it really liked it
This review has been hidden because it contains spoilers. To view it, click here.
Susan Rainwater
Jul 16, 2016 Susan Rainwater rated it really liked it
Shelves: non-fiction
This is a fascinating book on so many levels. If you happened to have lived through the cooking of the 1950s and 1960s, you now know why you ate so many casseroles made out of ground beef, canned soup and elbow macaroni (yetch!). The book covers the birth of the "food industrial complex," at least the part concerned with packaged food, and the consequences for the women whose role in the kitchen was increasingly trivialized by the manufacturers selling these products. There are some unexpected ...more
Richard
Dec 25, 2012 Richard rated it really liked it
This was great! An interesting cultural history about food in post-war America. Often funny too. Much of the book concerns the way the food industry kept trying to push their products at skeptical housewives. Corporations, in league with women's magazines and newspaper food columnists, kept assuring women they hated to cook, only to have their quarterly earnings plans stymied when those same women refused to fall in line. Of course, some "food products" did prove successful (TV dinners, cake ...more
Jean
Aug 04, 2015 Jean rated it liked it
Overall, an interesting read although the connection between Julia Child and Betty Friedan seemed forced. The author's sources were the popular media-particularly women's magazines- in the '50s and 60's. She acknowledged that these sources simplified, as did Betty Friedan herself, the dissatisfaction that many mid-century middle class women experienced with their lives. I loved the author's statement that "A cause needs a conjurer to make it visible" , to tell the story that people are ready to ...more
Alex
Sep 22, 2008 Alex rated it it was amazing  ·  review of another edition
Shelves: history-general
Excellent book on the delta-food in American culture from 1940ish to 1970. Frozen, canned, etc - the way the american table changed was complex and very corporate driven (perhaps this shouldn't be a surprise...) and Shapiro does an excellent job of laying out how it all happened with a focus on the women and men who drove the change and how they were well bought and sold in many cases. Since it's about food, tho, she doesn't just focus on the food but brings it out to encompass American cultural ...more
D.
Jul 15, 2008 D. rated it it was amazing
I've always had a weird obsession with the 50s--the food, cocktail culture, the kitchenware--so I was excited to see this book. I found it quite interesting because it explained so much about why we eat the way we do, both on a national level and on a more personal level (my grandmother's ambrosia salad, casseroles, etc). The book is an entertaining mix of food history and feminism.
Ellen
Apr 03, 2008 Ellen rated it it was ok
Shelves: non-fiction
This book was interesting but reading it I felt manipulated by the food industry. Then annoyed that women's lib-ers seem to think that cooking is a waste of time or somehow not fulfilling for women. It mostly left me wanting to cook a lot and especially from scratch.
Dina
Jan 31, 2010 Dina rated it really liked it
Shapiro tackles a metric TON of material her 254 page (with 30 additional pages of notes!) book on the cooking revolution of the 1950s, a time she frames from the early years after the War to round about the mid 1960s. From the food industry to cookbook trends, from 'harried housewife' fiction to the women that wrote it, Something from the Oven is something of a magnum opus and I'm a little jealous I didn't get around to writing it first.

Shapiro does a great job of describing the lengths gone
...more
Stephen
May 04, 2016 Stephen rated it liked it
The latter half of the 20th century saw the United States convulsed with social change. Millions of women and blacks who found their role temporarily elevated during the Second World War, when they were called upon to serve in uniform and in the factories, could not simply return to being second-class citizens after war’s end. In Something from the Oven: Reinventing Dinner in the 1950s, Laura Shapiro covers the beginnings of women’s liberation and the feminist movement in the context of ...more
Zack
Aug 29, 2011 Zack rated it really liked it
Shelves: read-in-2011
French farmers bulldozing McDonald's restaurants to protest Globalization. Activists organizing tomato boycotts in solidarity with modern-day slaves employed by unscrupulous Florida farmers. Genetic engineers seeking a cure for famine by tinkering with the DNA of grains and fruits. Locavores pursuing a low-carbon lifestyle by switching to a 100-mile diet. To coin a new platitude, Food is Politics these days. It's enough to make one nostalgic for a mythical time in American cultural history, when ...more
Nico Scheidemantel
Apr 09, 2013 Nico Scheidemantel rated it really liked it
One of my favorite genres to read is what I call "culinary anthropology." I think it's fascinating to explore food history, and this book leads the reader through several facets of food culture and the evolution of dinner in the 1950's. This decade is a favorite time for hip kids to wax nostalgic about, and anyone with a desire to delve into decoding that nostalgia would surely enjoy this book. Laura Shapiro seems to have a few favorite topics that she has researched and collected together for ...more
Samantha Koller
Mar 01, 2013 Samantha Koller rated it really liked it
I really enjoyed learning about what cooking was like in the 1950s, and this book did a great job of setting the story--it explained how manufacturers created a market for convenience foods and how ladies' magazines incorporated them into their recipes. Before women were told that they didn't have time to cook, they actually reported that they enjoyed cooking more than other household chores (including caring for children) and did not feel like they were too busy to prepare food. Another study ...more
Brigid
I wanted to like this more than I did, but some of that is on me. The description clearly states that this book delves into the personalities of the era behind the culinary history. While Julia Child will always remain fascinating and Poppy Cannon did in fact have an interesting life, I wanted to read more about the food as "normal" women were getting it onto the table. Personally, I wanted more from the Boston Tribune "Chatters" and less about how mid-century publications pushed the processed ...more
Tess
Mar 21, 2015 Tess rated it really liked it
Shelves: food
This is another wonderful book from Laura Shapiro. I read Perfection Salad: Women and Cooking at the Turn of the Century first, which is a period of greater interest to me. However, this book contains the same elements - a fascinating story about social change, industrialisation and commercialisation, and the lives of women, presented in a well written and engaging way.

I too am fascinated by food and people's relationship with food (which is very much a gendered one), and this is a book that fee
...more
Monica
Aug 19, 2016 Monica rated it it was amazing  ·  review of another edition
It is an exhaustively researched, wonderfully readable history of the changes in the American kitchen in the 1950s.
The food manufacturing companies that had grown huge in order to feed the armed services during the war were suddenly faced with the need to reinvent themselves, to find or create new markets for their products and to create a cuisine of packaged foods.
Some of the more cringe worthy product included canned hamburger and frozen coffee. The early successes were frozen orange juice,
...more
Mdh
Dec 07, 2015 Mdh rated it really liked it
This was fascinating. Using primarily magazines and newspapers as her sources, Laura Shapiro explores the cooking in the 1950s (and late 1940s and early 1960s). Shapiro makes a real effort to dig through the advertisements for convenience foods and the editorials lamenting the death of home cooking to find out what women in the 1950s were actually doing in the kitchen, and who their role models and trendsetters were.

I did wish that Shapiro had produced a stronger thesis and argued it more direc
...more
Carolyn
Aug 24, 2010 Carolyn rated it really liked it
A non-fiction book which was so much more then just cooking in the 1950's.

I liked this book, but then I was interested in the subject of cooking, plus I really enjoy the history of the 1950s.

Shapiro writes well, both acedemically and humorously. The first part of the book took a look at how the food processing world changed after World War II (you mean hamburger didn't always come ground and women had to pluck their own chickens?). As well as obvious changes with the invention of the blender, tv
...more
Aubrey
Oct 11, 2013 Aubrey rated it liked it
Shelves: non-fiction, food
This was a fun overview of the rise of the processed food industry and what its relationship was with cultural change, namely the economy, new technology, and feminism.

I wish there had been more in depth information on the reasoning behind some of the processed food choices, the technology that created them, and who was making the most money off them besides the companies like General Mills. But, it was fun to read about the personalities both enthusiastic and motivated home economists and inven
...more
« previous 1 3 4 5 6 7 8 9 next »
There are no discussion topics on this book yet. Be the first to start one »
  • Taste: The Story of Britain Through Its Cooking
  • Fashionable Food: Seven Decades of Food Fads
  • Nature's Perfect Food: How Milk Became America's Drink
  • Swindled: From Poison Sweets to Counterfeit Coffee—The Dark History of the Food Cheats
  • Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal
  • Paradox of Plenty: A Social History of Eating in Modern America (California Studies in Food and Culture, 8)
  • Fresh: A Perishable History
  • White Bread: A Social History of the Store-Bought Loaf
  • Appetite for Change: How the Counterculture Took on the Food Industry
  • Finding Betty Crocker: The Secret Life of America's First Lady of Food
  • 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement
  • Candy: A Century of Panic and Pleasure
  • Food in History
  • Last Chance to Eat: The Fate of Taste in a Fast Food World
  • Women Who Eat: A New Generation on the Glory of Food
  • What I Eat: Around the World in 80 Diets
  • The Food of a Younger Land: The WPA's Portrait of Food in Pre-World War II America
  • In the Devil's Garden: A Sinful History of Forbidden Food
Laura Shapiro is an award winning author who worked at Newsweek for over 15 years.
More about Laura Shapiro...

Share This Book



“Toward the end of February 1954, James Beard was at work in his Greenwich Village kitchen doing what he most loved to do: cooking delicious meals.” 3 likes
More quotes…