Perfection Salad, 24 - (California Studies in Food and Culture) by Laura Shapiro (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>Toasted marshmallows stuffed with raisins? Green-and-white luncheons? Chemistry in the kitchen? This entertaining and erudite social history, now in its fourth paperback edition, tells the remarkable story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. In <i>Perfection Salad, </i>Laura Shapiro investigates a band of passionate but ladylike reformers at the turn of the twentieth century-including Fannie Farmer of the Boston Cooking School-who were determined to modernize the American diet through a "scientific" approach to cooking. Shapiro's fascinating tale shows why we think the way we do about food today.<p/><br></br><p><b> About the Author </b></p></br></br><b>Laura Shapiro </b>was on staff at <i>Newsweek </i>and is a contributor to the <i>New York Times, Rolling Stone, Granta, </i>and <i>Gourmet. </i>She is the author of <i>Julia Child </i>and <i>Something from the Oven: Reinventing Dinner in 1950s America. </i>
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