History of different types of American foods from the 1920s to the present
Includes bibliographical references and index
American cooking and eating in the mid-twentieth century: 1920-1959: Putting three square meals on the table: Deviled eggs -- War rations and victory gardens: Wartime cake -- TV dinners and fast-food beginnings: Double cheeseburgers -- Years of great culinary advances: 1960-1989: Mastering French cooking and other international cuisines: Quiche -- Popular food movements: Vegetarianism and Mexican American cookery: Vegetarian burritos -- Organic produce and more food trends: Peach cobbler -- Dining, cooking, and eating into the twenty-first century: 1990--21st century: Hold the fat, hold the cholesterol, hold the carbs: Pumpkin muffins -- Future of American cooking and eating: Fool medames (Egyptian bean dish) -- Appendix -- Source notes -- Bibliography -- Index
