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Books > History > American history
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American Home Cooking - A Popular History (Hardcover)
Loot Price: R1,099
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American Home Cooking - A Popular History (Hardcover)
Series: Rowman & Littlefield Studies in Food and Gastronomy
Expected to ship within 12 - 17 working days
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American Home Cooking provides an answer to the question of why, in
the face of all the modern technology we have for saving time,
Americans still spend time in their kitchens cooking. Americans eat
four to five meals per week in a restaurant and buy millions of
dollars' worth of convenience foods. Cooking, especially from
scratch, is clearly on its way out. However, if this is true, why
do we spend so much money on kitchen appliances both large and
small? Why are so many cooking shows and cookbooks published each
year if so few people actually cook? In American Home Cooking,
Timothy Miller argues that there are historical reasons behind the
reality of American cooking. There are some factors that, over the
past two hundred years, have kept us close to our kitchens, while
there are other factors that have worked to push us away from our
kitchens. At one end of the cooking and eating continuum is
preparing meals from scratch: all ingredients are raw and
unprocessed and, in extreme cases, grown at the home. On the other
end of the spectrum is dining out at a restaurant, where no cooking
is done but the family is still fed. All dining experiences exist
along this continuum, and Miller considers how American dining has
moved along the continuum. He looks at a number of different groups
and trends that have affected the state of the American kitchen,
stretching back to the early 1800s. These include food and
appliance companies, the restaurant industry, the home economics
movement of the early 20th century, and reform movements such as
the counterculture of the 1960s and the religious reform movements
of the 1800s. And yet the kitchen is still, most often, the center
of the home and the place where most people expect to cook and eat
- even if they don't.
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