141 books match the query 'Twentieth Century' and 9 start with c
Mary Drake McFeely
University of Massachusetts Press, 2000
In the rural America of the past, a woman's reputation was sometimes made by her cherry pie—or her chocolate layer cake, or her biscuits. As America modernized and as women left the home, entered the paid labor force, and battled their way to success in the professions, mastery of cooking remained an accepted sign that a woman took her gendered responsibilities seriously. Ironically, over the course of the twentieth century, as ready-made foods and kitchen appliances made home cooking less essential and labor-intensive, skill in the kitchen continued to be perceived not only by society but often by women themselves as a measure of a woman's true value.
This book shows how cooking developed and evolved during the twentieth century. From Fannie Farmer to Julia Child, new challenges arose to replace the old. Women found themselves still tied to the kitchen, but for different reasons and with the need to acquire new skills. Instead of simply providing sustenance for the family, they now had to master more complex cooking techniques, the knowledge of “ethnic” cuisines, the science of nutrition, the business of consumerism, and, perhaps most important of all, the art of keeping their husbands and children happy and healthy.

Kirsten Swinth and Sarah Knott, editors
Duke University Press, 2027
Dan Diner, Translated by William Templer with Joel Golb
University of Wisconsin Press, 2007
Edited by Moishe Postone and Eric Santner
University of Chicago Press, 2003
Daniel H. Bays
University of Michigan Press, 1978
Thomas G. Rawski
University of Michigan Press, 1980
Diane Wood Middlebrook and Marilyn Yalom, Editors
University of Michigan Press, 1985
Edited by Sunil Ahuja and Robert E. Dewhirst
The Ohio State University Press, 2003
Joe Brandesky
University of Iowa Press, 2007