Penn Press logo
Kitchen Culture in America

How advertising and product packaging have kept women in the kitchen.

Kitchen Culture in America
Popular Representations of Food, Gender, and Race

Edited by Sherrie A. Inness

2000 | 296 pages | Cloth $59.95 | Paper $29.95
Cultural Studies / Women's Studies/Gender Studies
View main book page

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

Penn Press | Site Use and Privacy Policy
Report Accessibility Issues and Get Help | University of Pennsylvania
Copyright © 2021 University of Pennsylvania Press | All rights reserved