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Perfection Salad: Women and Cooking at the Turn of the Century, by Laura Shapiro
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Perfection Salad presents an entertaining and erudite social history of women and cooking at the turn of the twentieth century. With sly humor and lucid insight, Laura Shapiro uncovers our ancestors widespread obsession with food, and in doing so, tells us why we think as we do about food today. This edition includes a new Introduction by Michael Stern, who, with Jane Stern, is the author of Gourmet magazine's popular column Roadfood and the book Eat Your Way Across the U.S.A.
- Sales Rank: #1586187 in Books
- Brand: Farrar, Straus & Giroux
- Published on: 1986-03-01
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x 1.03" w x 5.76" l,
- Binding: Hardcover
- 288 pages
Amazon.com Review
Perfection Salad, a dish that won its creator first prize in a 1905 cooking contest, consisted of pristine molded aspic containing celery, red pepper, and chopped cabbage. Laura Shapiro, author of this eponymous social history, part of the Modern Library Food series, takes the salad as a model for the domestic science movement, an intriguing women's crusade of the late 19th and early 20th centuries. Bent on convincing housewives that the way to domestic order lay in cooking "dainty" nutritional meals from sanitary ingredients in "scientific" kitchens, the movement helped give birth to our mass-market food scene, with its reliance on home economics precepts, processed convenience foods, and no-cook cooking--our cuisine of boil-in bags and microwave frozen dinners. Entertaining and informative, but also unexpectedly moving, the book chronicles in numerous intriguing stories the ways in which an impulse to liberate women from the drudgery and imprecision of daily food preparation led to its debasement. It's a fascinating story, of interest to anyone who wonders why and how we cook and eat--and think about food--as we do.
Beginning with portraits of early domestic movement reformers such as Catherine Beecher and Mary Lincoln, and investigating institutions like the Boston Cooking School, home of Fannie Farmer, the Mother of Level Measurements, the book then pursues "scientific cookery" into its mid-20th-century manifestation. "With the help of the new industry of advertising," Shapiro writes, "the food business was able to reflect Mrs. Lincoln's values [of food-production uniformity] by keeping its achievements in packing, sanitation, convenience, and novelty at the forefront." But greater ills ensued: the effect of the reformers, Shapiro contends, was to encourage women to become docile consumers tethered to commercial interests--and to rob our vigorous cooking and eating traditions of their rich life. In making that point, Perfection Salad reveals its true subject: the cultural priorities that defined American 20th-century life and, finally, the sorry nature of the order they established. --Arthur Boehm
From Publishers Weekly
A journalist who has written extensively on aspects of feminism, Shapiro presents a well-researched history of women as nutritional revolutionaries during the late 19th and early 20th centuries. This serious study is lively entertainment, spiced by the author's wit and wry perceptions. Through her, we discover clues to the motives of women who turned American kitchens into laboratories, run according to the dicta of the Boston Cooking School and similar establishments that proliferated across the country. The most memorable of the culinary movers was Fannie Farmer, whose cookbook was published in a modest 3000-copy edition in 1896. Stories about Farmer and other domestic scientists of the period add strong appeal to Shapiro's report. So do the parallels between early feminists and today's advocates of equal rights. It is somber to realize, as the author emphasizes, that fear of significant power for women "even over themselves" kept their aims restricted. By 1900, they had settled for the status of experts in home economics instead of independence.
Copyright 1986 Reed Business Information, Inc.
From Library Journal
In documenting the history of the American domestic science movement at the turn of this century, Shapiro's very readable book helps explain why middle-class Americans developed a preference for a cuisine that sacrifices taste to the pure and the plastic. It was an era when science was in ascendency, and the leaders of the domestic science movement hoped to change the eating habits of the nation and to do away with the irrational methods of traditional housekeeping. How these women succeeded and where they failed is a fascinating story. A good bibliography nicely supplements this admirable book, which should appeal to a wide audience. Highly recommended. Joyce S. Toomre, Russian Research Ctr., Harvard Univ.
Copyright 1986 Reed Business Information, Inc.
Most helpful customer reviews
35 of 37 people found the following review helpful.
This book blew.my.mind.
By GadgetChick
It's a rare book that brings you into the subject deftly, can explain details without getting lost in them, and reserves most judgment until the end, and then provides insightful and thought-provoking commentary. This book is a fascinating exploration of how, in the interests of preserving American cuisine, the home, and women's place in it, home economists came into vogue in the early part of the 20th century, and damn near came close to wrecking everything they set out to save.
I love to cook, but among other working moms I'm friends with, I'm the exception. Women either hate cooking, don't mind cooking but don't know what to fix, or just flat out don't know how to cook. An awful lot of my friends rely heavily on fast food or packaged meals on a regular basis to feed their kids. I have long thought that there was a place in the schools for a revival of home economics, done better than what I and my classmates got in 7th grade - one year divided into a semester of sewing (let me tell you, that didn't take - almost no one I can think of sews), 1/2 a semester of cooking, and 1/2 a semester of a combination "household economy" (budgeting, nutrition, etc.) and sex education unit. Our cooking teacher freely admitted she hated cooking (she also wasn't exactly informative in the sex ed component either - her advice was "wait until marriage" and she showed her own childbirth video in class, if you can believe that) and her own distaste for cooking certainly didn't help us learn. By the time I got to high school, home ec was the "easy A" class you only took if you weren't in the college prep track (we had three coursework tracks - college prep, A and B, and home-ec was in the "B", or lowest, track). That meant that myself and my fellow students got through 8th-12th grade, four years of college, and possibly grad school, our 7th grade home ec year was far behind us. I always felt like there had to be a better way to teach people about the necessary life skills of cooking, household management and nutrition - something that would be more practical and stick with people a little better.
Now, after reading Perfection Salad, I understand why my home-economics class was so worthless and I've changed my mind about reinstituting home ec into high schools - I think it would be a throwback to some very bad traditions that are better off left in the past.
Home economists were responsible for basically enslaving women in their homes - convincing women that the home and the kitchen was the only place they would find moral, religious, or emotional fulfillment; that they had no place in man's world, and that the ills of society (poverty, disease, alcoholism, malnutrition, truancy, delinquency, infidelity, etc.) were due to women's failings to fully embrace their moral duty to keep a clean house and cook "scientific" meals for their family. If you want to know why women got so fed up with being at home - fed up enough that they left their homes for the workplace in the 60s and 70s - it's all here. And it turns out that the decline in home cooking - that so many conservatives have blamed on the women's movement, and held up as the reason for the obesity epidemic - actually began in the 1950s, when home economists put a full-court press on women to give up the "old ways" of preparing food and to use "convenient and hygenic" prepackaged foods. It turns out that in the 1950s, women were told cooking wasn't as important as being sexually attractive to their husbands. So much for the "feminists are to blame for all the world's ills" theory.
This is an absolutely wonderful and amazing book. I can't speak highly enough about it. It explains so much about why we have the attitudes towards food that we do, and how we might be able to find our way back to a healthier way of eating. Back in the timeframe the book discusses, it was actually seen as a good thing that women would buy prepackaged meals from the market rather than cook "unscientific" food in "unhygenic" kitchens. Now, women are doing just that and we've found out it's bad for us. I have a particular aversion to people like Christopher Kimball from Cook's Illustrated, who purports to have the "best" recipe and method for cooking anything, regardless of culinary traditions, cultural differences, and personal taste, and is extremely strident in his promotion of his own product over others (recently writing with obvious disgust in the New York Times about user-contributed recipes on the web, which aren't as scrupulously developed as his own). Now I realize there have been New Englanders like this for over a century, trying to tell women they know better and that women should put their own instincts about how to feed their families aside in favor of "researched" methods. I honestly believe that a huge part of why women don't cook more now is that they're intimidated by culinary perfectionism and mixed messages from people like Kimball - put dinner on the table, but do it our way, which may require more time or skill than you have, but that shouldn't matter, if you want to do the "right" thing.
If you like food, like cooking, and want to understand a LOT about feminism, food politics, the history of the women's movement, etc., you cannot miss this book. I can't wait to get Something From The Oven, Shapiro's book about cooking in the 1950s.
21 of 22 people found the following review helpful.
Fascinating and scholarly read
By Kindle Customer
Foodies and feminists alike should read this book. As part of the Modern Food Library reprints, chosen by Ruth Reichl (who is known for her good taste and her own laudable literary contributions - "Tender at the Bone" and "Comfort Me with Apples"), "Perfection Salad" describes all the elements present at the turn of the century that combined to forever change the way Americans view food. Food, its preparation and presentation became a female obsession in an time where the kitchen was really the only arena in which a woman could rule. The female nutritionists and cooks from that era seemed bent upon exerting control on SOMETHING, and that something turned out to be food - with sometimes terrible consequences. After reading "Perfection Salad", I understood the recipes that my grandmother (born in 1898) and my mother after her learned and served. Don't be frightened by the scholarly look of "Perfection Salad" - there are hilarious nuggets in the text - like color-themed menus (everything green and white, for example), putting everything into gelatin for the sake of "daintiness" (no messy lettuce leaves hanging out of your mouth) and covering absolutely anything and everything with "white sauce". For more laughs, peruse "The Gallery of Regrettable Food" by James Lileks in which he has gathered some of the most revolting-looking photos of the consequences of "Perfection Salad".
10 of 11 people found the following review helpful.
Ever wonder where pineapple-marshmallow salad comes from?
By mbluth1
This highly readable, beautifully researched book provides a fascinating look into American "cuisine" circa 1850-1920. The Boston Cooking School and other institutions promoted Americanization through cooking conducted on scientific principles, although immigrants proved reluctant to give up their "coarse and unsavory" meals for triumphs of digestibility such as the following, served to President Wilson on his first day in office: "cream of celery soup, fish with white sauce, roast capon with two white vegetables, a fruit salad,and a dessert made with gelatin, custard, and whipped cream"(212). Other triumphs included a salad made of bananas and pimentos bound together with mayonnaise and whipped cream and, later, grapefruit pieces mixed with dessert mints. Often funny and always interesting, this book
also helps readers to understand the convenience food mania of the 1950s.
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