The Century in Food: America's Fads and Favorites

by Beverly Bundy

In 1900, most cooking was done in fireplaces; if you didn't have a servant, you most likely were one ; and a slim figure was considered a mark of ill health. Economic conditions, attitudes, and tastes have changed a lot over the twentieth century, and The Century in Food examines the inventions, innovations, and ingenuity that have fueled American appetites for the past hundred years. Bacardi Double-Chocolate Rum Cake, Playboy Paella, Sausage-Stuffed Baked Apples, and Chicken Fillets In Tomato-Wine Sauce are just a sampling of the scrumptious recipes found here, but more than a simple cookbook, The Century in Food provides an enthralling history of American culture. This book is destined to become a classic amid food lovers and historians alike. Features popular recipes from each decade. Timelines and sidebars provide historical background and fascinating reading. Lavishly presented with over 400 full-color images.

Genres: Food, Nonfiction, History, Cooking

224 pages, Hardcover

First published October 1, 2002

Reviews

[Amy · Rating 4 out of 5]

Despite numerous typos, this coffee-table style book gives an insightful overview by decade of food and appliance innovations. It's packed with advertisements from each era, so this book may also be of interest to readers interested in the history of design and marketing.

"1925: The average American homemaker prepares all her food at home. By 1965 seventy-five percent to ninety percent of the food she uses has undergone some sort of factory processing."

[Deb Shambrook · Rating 5 out of 5]

This was a fun book.

[Darcy · Rating 2 out of 5]

Interesting historical facts and ad images from 1900-2000