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| BOOK REVIEW |
Reviewed by Cindy Sanchez From the book jacket: "In 1900 most of the cooking was done in fireplaces; if you didn't have a servant, you most likely were one; and a slim figure was considered a mark of ill health. Economic conditions, attitudes, and tastes haved changed a lot over the twentieth century and The Century In Food examines the inventions, innovations, and ingenuity that have fueled American appetites for the past hundred years." What a delightful book! Author Beverly Bundy takes the reader through the past century of food with historical food facts, food trends and timely popular recipes. It is more than just a cookbook, it is an entertaining look into foods and kitchen trends of the past. The breakdown is simple; 1900-1909, 1910-1920, 1920-1930 and so on. Each decade is then defined by foods created, manufactured and advertised during that time frame. With colorful pictures throughout the reader learns more about where our current food trends stem from. A few trends to ponder: 1906: Kelloggs introduces Kelloggs Corn Falkes. 1908: Tea bags are pioneered by New York tea and coffee wholesaler Thomas Sullivan. He ships samples of his blends to customers in small muslin or China silk bags. Customers find they can brew tea by merely pouring boiling water over the bag in a cup; they place hundreds of orders. 1914: Campbell's promotes its soups as recipe ingredients to help much-burdened homemakers. 1928: Sliced bread is introduced. 1937: Spam is introduced. 1946: Pillsbury, a flour power since the 1800s, rolls out its first convenience baking product - pie crust mix. In 1955 the company does some of the mixing and introduces pie crust sticks. 1952: Pream, the powdered nondairy coffee "cream" is introduced. 1964: Buffalo wings are invented at the Anchor Bar in Buffalo, NY. 1972: Snapple fruit juices are introduced. 1981: Nestle, owner of Stouffer's Corp., rolls out Lean Cuisine. 1993: U.S. annual per-capita egg consumption falls to 232, down from 321 in 1960, as the country becomes consumed with worries about cholesterol. Click here for purchase information Hardcover: 224 pages Publisher: Collectors Press ISBN: 1888054670; (October 2002) |
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About the Author: Cindy Sanchez is the owner and editor of PracticalKitchen.com Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week. Click here to subscribe. |
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Let's Get Cooking!
