Something from the Oven: Reinventing Dinner in 1950s America
In the fifties, we're always told, the food industry barged into the American kitchen, waving TV dinners, and destroyed home cooking. Not so fast, Shapiro says. As she reveals, women refused many of the new convenience foods. Fish sticks they accepted, but not ham sticks. Canned peaches, yes; canned hamburgers, no. The industry people hired psychologists to help them combat such resistance; the women's magazines, fond of their advertisers, told readers how, by splashing some sherry over the frozen peas, they could still make dinner look as though they had cooked it. The book is very funny, and also subtle. The most interesting character is Poppy Cannon, the foremost food columnist of the period, who, though she started her mint-jelly recipe with lime jello, was a serious feminist and had a long affair with—and eventually married—the head of the N.A.A.C.P. After American cooking passed her by, Cannon threw herself off the balcony of her apartment. This chapter reads like a Russian novel.Copyright © 2005The New Yorker--This text refers to an out of print or unavailable edition of this title.