Hardcover; Published 5/19/2003; 344 Pages; ISBN 9780801871252
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From Fannie Farmer to Julia Child, Neuhaus undertakes an in-depth survey of twentieth-century American cookbooks, analyzing the new ideals of food preparation and presentation they introduced to help readers--mainly white, middle-class women--become effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks. (The phenomenal popularity of Peg Bracken's 1960 cookbook, The I Hate to Cook Book, attests to
the limitations of this kind of indoctrination.) At the same time, she explores the proliferation of cookbooks aimed at the man in the kitchen and the biases they display about male and female abilities, tastes, and responsibilities.
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