Something From the Oven

Something From the Oven

Reinventing Dinner in 1950s America

Book - 2004
Average Rating:
Rate this:
In this delightfully surprising history, Laura Shapiro—author of the classic Perfection Salad—recounts the prepackaged dreams that bombarded American kitchens during the fifties. Faced with convincing homemakers that foxhole food could make it in the dining room, the food industry put forth the marketing notion that cooking was hard; opening cans, on the other hand, wasn’t. But women weren’t so easily convinced by the canned and plastic-wrapped concoctions and a battle for both the kitchen and the true definition of homemaker ensued. Beautifully written and full of wry observation, this is a fun, illuminating, and definitely easy-to-digest look back at a crossroads in American cooking.
Publisher: New York : Viking, 2004
ISBN: 9780670871544
Branch Call Number: 641.5 S529s 2004
Characteristics: xxv, 306 p. : ill. ; 24 cm


From Library Staff

A history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way Americans prepared food.

From the critics

Community Activity


Add a Comment

Mar 08, 2017

Very interesting and well-researched look at post-war cooking and eating trends, including the push by manufacturers for convenience food items and the resistance by most cooks to them. Just goes to show that what advertising tells you is not necessarily true. A fun look back on the way we used to eat (blech!) I could do without the feminist chapter but fascinating book.


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number


Subject Headings


Find it at MCL

To Top