Kitchen culture
Subtitle: fifty years of food fads
By: Gerry Schremp.
Publisher: Pharos Books
Published: 1991
Place of publication: New York
Language: eng
Number of pages: 195
Subjects: Cookery -- United States -- History -- 20th century.; Food habits -- United States -- History -- 20th century.; Fads -- United States -- History -- 20th century.
Description: Covers the changes in what, how, and where Americans cook and eat, including food stores, types of food, kitchens, cookware and appliances, restaurants, recipes, and statistical information.
Notes: Includes bibliographical references and index.