Kitchen Culture in America
Popular Representations of Food, Gender, and Race
Sherrie A. Inness, Editor
2000 | 296 pages | Cloth $59.95 | Paper $28.95
Cultural Studies | Women's/Gender Studies
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Table of Contents
Introduction: Thinking Food, Thinking Gender
—Sherrie A. Inness
1. Bonbons, Lemon Drops, and Oh Henry! Bars: Candy Consumer Culture and the Construction of Gender, 1890-1920
—Jane Dusselier
2. Campbell's Soup and the Long Shelf Life of Traditional Gender Roles
—Katherine Parkin
3. "Now Then-Who Said Biscuits?" The Black Woman Cook as Fetish in American Advertising, 1905-1953
—Alice A. Deck
4. The Joy of Sex Instruction: Women and Cooking in Marital Sex Manuals, 1920-1963
—Jessamyn Neuhaus
5. "The Enchantment of Mixing-Spoons": Cooking Lessons for Boys and Girls
—Sherrie A. Inness
6. Home Cooking: Boston Baked Beans and Sizzling Rice Soup as Recipes for Pride and Prejudice
—Janet Theophano
7. Processed Foods from Scratch: Cooking for a Family in the 1950s
—Erika Endrijonas
8. Freeze Frames: Frozen Foods and Memories of the Postwar American Family
—Christopher Holmes Smith
9. She Also Cooks: Gender, Domesticity, and Public Life in Oakland, California, 1957-1959
—Jessica Weiss
10. "My Kitchen Was the World": Vertemae Smart Grosvenor's Geechee Diaspora
—Doris Witt
11. "If I Were a Voodoo Priestess": Women's Culinary Autobiographies
—Traci Kelly