Grandmas to Gourmets
2006
Symons, Michael
A culinary revolution in America and elsewhere has recently been pinpointed to around 1963. Three important New Zealand cookery books were published that year, and these are investigated to characterize the worldwide shift. Was “grandma's cooking” lost or “gourmet cooking” gained? Seemingly contradictory evaluations might be reconciled in the light of major changes in the food industry. Good domestic cooks embraced successive modes and also resisted them, primarily by continuing to grow and preserve some of their own food, and then by keeping up the cooking.
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书目信息
Food, culture, & society
卷
9
期
2
页码
179
- 200
ISSN
1751-7443
出版者
Routledge
语言
英语
副标题
The Revolution of 1963
类型
Journal Article; Text
2024-02-27
MODS