Download or read book All American Desserts written by Judith Fertig and published by Harvard Common Press. This book was released on 2003-09-13 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a treasure trove of goodies that sustain Americans across this great country, whether traditional sweets, back-of-the-box classics, or newly inspired creations.

Download or read book Selling Culture written by Richard Malin Ohmann and published by Verso. This book was released on 1996 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this fascinating and highly acclaimed study of the development of consumer society in the United States, Richard Ohmann traces the birth and subsequent growth of mass culture that came with the rise of general-interest magazines and brand-name products. 20 photos.

Download or read book Bulletin written by and published by . This book was released on 1901 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Bulletin written by New York State Library and published by . This book was released on 1901 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Visualizing Taste written by Ai Hisano and published by Harvard University Press. This book was released on 2019-11-19 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.

Download or read book Classic Home Desserts written by Richard Sax and published by Houghton Mifflin Harcourt. This book was released on 1999-03 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of old-fashioned desserts, updated for today's tastes, includes profiles of various chefs, their recollections of favorite desserts, and excerpts from related literature.

Download or read book The Delineator written by and published by . This book was released on 1894 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Everybody s Magazine written by and published by . This book was released on 1905 with total page 802 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Ladies Home Journal written by and published by . This book was released on 1889 with total page 876 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Dinner Roles written by Sherrie A. Inness and published by University of Iowa Press. This book was released on 2001-04 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Who cooks dinner in American homes? It's no surprise that “Mom” remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in Dinner Roles: American Women and Culinary Culture. By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, Dinner Roles sheds light on the network of sources that helped perpetuate the notion that cooking is women's work. Cookbooks and advertisements provided valuable information about the ideals that American society upheld. A woman who could prepare the perfect Jell-O mold, whip up a cake with her new electric mixer, and still maintain a spotless kitchen and a sunny disposition was the envy of other housewives across the nation. Inness begins her exploration not with women but with men-those individuals often missing from the kitchen who were taught their own set of culinary values. She continues with the study of juvenile cookbooks, which provided children with their first cooking lessons. Chapters on the rise of electronic appliances, ethnic foods, and the 1950s housewife all add to our greater understanding of women's evolving roles in American culinary culture.

Download or read book The Canadian Magazine written by J. Gordon Mowat and published by . This book was released on 1905 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Woman s Home Companion written by and published by . This book was released on 1909 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Boston Cooking school Magazine of Culinary Science and Domestic Economics written by and published by . This book was released on 1915 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Canada Lancet written by and published by . This book was released on 1918 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book American Cookery written by and published by . This book was released on 1922 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Ladies Home Companion written by and published by . This book was released on 1909 with total page 1084 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Culinary Landmarks written by Elizabeth Driver and published by University of Toronto Press. This book was released on 2008-01-01 with total page 1326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.