Double cheeseburgers, quiche, and vegetarian burritos American cooking from the 1920s through today
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Books Print Book |
| Language: | English |
| Published: |
Minneapolis :
Millbrook Press,
2007.
|
| Series: | Cooking through time
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Table of Contents:
- American cooking and eating in the mid-twentieth century: 1920-1959: Putting three square meals on the table: Deviled eggs
- War rations and victory gardens: Wartime cake
- TV dinners and fast-food beginnings: Double cheeseburgers
- Years of great culinary advances: 1960-1989: Mastering French cooking and other international cuisines: Quiche
- Popular food movements: Vegetarianism and Mexican American cookery: Vegetarian burritos
- Organic produce and more food trends: Peach cobbler
- Dining, cooking, and eating into the twenty-first century: 1990--21st century: Hold the fat, hold the cholesterol, hold the carbs: Pumpkin muffins
- Future of American cooking and eating: Fool medames (Egyptian bean dish)
- Appendix
- Source notes
- Bibliography
- Index.
