Title: Kitchen culture
First published: 1991
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.
Subjects: Fads, Food habits, History, Cookery, Cooking
Places: United States
Time periods: 20th century
LC classification: TX645 .S36 1991