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Fashionable Food: Seven Decades of Food Fads…
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Fashionable Food: Seven Decades of Food Fads

by Sylvia Lovegren

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When I wanted to be entertained and learn a bit about American culinary history, Fashionable Food: Seven Decades of Food Fads (1995) was suggested

Beginning in the 1920s, the reader observes the food experience post WWI (the average man to upper crust).
It proceeds on, including domestic innovations that would allow the continual evolution of what Americans put on the dinner place.

Chapters cover decades (the twenties to the nineties) with an occasional exotic interlude chapter.

I found the book to be a culinary journey that is both lively and informative.

4 ★ ( )
  pennsylady | Jan 31, 2016 |
A great review of cultural and technological development in the US from the 1920's to the '90's and how this has been reflected in popular foods. Also recipes! ( )
  Meisje | Jan 24, 2009 |
What a treat! I've read this so many times. Lovegren discusses food "fashions" from the 20s to the early 90s (thus missing the enduring coffee shop phenomenon), sharing good "keeper" recipes and scarier ones that didn't last, like some of the 20s weirdo salads and other strange concoctions. It is such fun. A must read for anyone who loves reading about food and food history. ( )
  Ananda | Oct 8, 2006 |
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Amazon.com Product Description (ISBN 0025757059, Hardcover)

Organized by decade, spanning the 1920s to the 1990s, this first complete history of "gourmet" food in America offers an irreverent approach to every food fad of the 20th century--from Crepe Suzettes to blue corn chips. Recipes, menus and illustrations for these "creations" can be found throughout. 40 photos.

(retrieved from Amazon Thu, 12 Mar 2015 18:05:22 -0400)

(see all 2 descriptions)

"This collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour through a hungry American century. From the Three P's Salad - that's peas, pickles, and peanuts - of the post-World War I era to the Fruit Cocktail and Spam Buffet Party loaf - all the rage in the ultra-modern 1950s, when cooking from a can epitomized culinary sophistication - Fashionable Food explores the origins of these curious delicacies. Throughout, Lovegren supplements recipes - some mouth-watering, some appalling - from classic cookbooks and family magazines with humorous anecdotes that explain how society and kitchen technology influenced the way we lived and how we ate."--BOOK JACKET.… (more)

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