Attaining feminine perfection meant conforming to a mythical standard, one that would come wrapped in an adorable pink package, if those cunning marketers were to be believed. With wise humor and a savvy eye for curious, absurd, and at times wildly funny period artifacts, Lynn Peril gathers here the memorabilia of the era — from kitschy board games and lunch boxes to outdated advice books and health pamphlets — and reminds us how media messages have long endeavored to shape women's behavior and self-image, with varying degrees of success.Vividly illustrated with photographs of vintage paraphernalia, this entertaining social history revisits the nostalgic past, but only to offer a refreshing message to women who lived through those years as well as those who are coming of age now.

    The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language - flavor - that evolved to guide our nutrition, not destroy it.With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We've been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.

    As women living in the seventeenth century, Glikl bas Judah Leib, Marie de l'Incarnation, and Maria Sibylla Merian, equally remarkable though very different, were not queens or noblewomen, their every move publicly noted. Rather, they were living "on the margins" in seventeenth-century Europe, North America, and South America. Yet these women--one Jewish, one Catholic, one Protestant--left behind memoirs and writings that make for a spellbinding tale and that, in Davis' deft narrative, tell us more about the life of early modern Europe than many an official history.All these women were originally city folk. Glikl bas Judah Leib was a merchant of Hamburg and Metz whose Yiddish autobiography blends folktales with anecdotes about her two marriages, her twelve children, and her business. Marie de l'Incarnation, widowed young, became a mystic visionary among the Ursuline sisters and cofounder of the first Christian school for Amerindian women in North America. Her letters are a rich source of information about the Huron, Algonquin, Montagnais, and Iroquois peoples of Quebec. Maria Sibylla Merian, a German painter and naturalist, produced an innovative work on tropical insects based on lore she gathered from the Carib, Arawak, and African women of Suriname. Along the way she abandoned her husband to join a radical Protestant sect in the Netherlands.Drawing on Glikl's memoirs, Marie's autobiography and correspondence, and Maria's writings on entomology and botany, Davis brings these women to vibrant life. She reconstructs the divergent paths their stories took, and at the same time shows us each amid the common challenges and influences of the time--childrearing, religion, an outpouring of vernacular literature--and in relation to men.The resulting triptych suggests the range of experience, self-consciousness, and expression possible in seventeenth-century Europe and its outposts. It also shows how persons removed from the centers of power and learning ventured in novel directions, modifying in their own way Europe's troubled and ambivalent relations with other "marginal" peoples.

    As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, "The New Yorker "dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to cookery witches, those mysterious cooks who possess an uncanny power over food, while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl s famous story Taste, in which a wine snob s palate comes in for some unwelcome scrutiny, and Julian Barnes s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city s foremost fisherman-chef. Dining out: All you can hold for five bucks / Joseph Mitchell --The finest butter and lots of time / Joseph Wechsberg --A good appetite / A.J. Liebling --The afterglow / A.J. Liebling --Is there a crisis in French cooking? / Adam Gopnik --Don't eat before reading this / Anthony Bourdain --A really big lunch / Jim Harrison --Eating in: The secret ingredient / M.F.K. Fisher --The trouble with tripe / M.F.K. Fisher --Nor censure nor disdain / M.F.K. Fisher --Good cooking: / Calvin Tomkins --Look back in hunger / Anthony Lane --The reporter's kitchen / Jane Kramer --Fishing and foraging: A mess of clams / Joseph Mitchell --A forager / John McPhee --The fruit detective / John Seabrook --Gone fishing / Mark Singer --On the bay / Bill Buford --Local delicacies: An attempt to compile a short history of The buffalo chicken wing / Calvin Trillin --The homesick restaurant / Susan Orlean --The magic bagel / Calvin Trillin --A rat in my soup / Peter Hessler --Raw faith / Burkhard Bilger --Night kitchens / Judith Thurman --The pour: Dry martini / Roger Angell --The red and the white / Calvin Trillin --The russian god / Victor Erofeyev --The ketchup conundrum / Malcolm Gladwell --Tastes funny: But the one on the right / Dorothy Parker --Curl up and diet / Ogden Nash --Quick, hammacher, my stomacher! / Ogden Nash --Nesselrode to jeopardy / S.J. Perelman --Eat, drink, and be merry / Peter De Vries --Notes from the overfed / Woody Allen --Two menus / Steve Martin --The zagat history of my last relationship 409(3) / Noah Baumbach --Your table is ready / John Kenney --Small plates: Bock / William Shawn --Diat / Geoffrey T. Hellman --4 a.m. / James Stevenson --Slave / Alex Prud'Homme --Under the hood / Mark Singer --Protein source / Mark Singer --A sandwich / Nora Ephron --Sea urchin / Chang-Rae Lee --As the french do / Janet MalColm --Blocking and chowing / Ben McGrath --When edibles attack / Rebecca Mead --Killing dinner / Gabrielle Hamilton --Fiction: Taste / Roald Dahl --Two roast beefs / V.S. Pritchett --The sorrows of gin / John Cheever --The jaguar sun / Italo Calvino --There should be a name for it / Matthew Klam --Sputnik / Don DeLillo --Enough / Alice McDermott --The butcher's wife / Louise Erdrich --Bark / Julian Barnes

    Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America’s diverse food culture.Like many of today’s foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians.In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America’s most famous colonial leaders not only established America’s political destiny, but also revolutionized the very foods we eat.Features over thirty authentic colonial recipes, including: Thomas Jefferson’s ice cream A recipe for beer by George Washington Martha Washington’s fruitcake Medford rum punch Terrapin soup

    Wade In this deeply moving work, Ann Fessler brings to light the lives of hundreds of thousands of young single American women forced to give up their newborn children in the years following World War II and before Roe v. Wade. The Girls Who Went Away tells a story not of wild and carefree sexual liberation, but rather of a devastating double standard that has had punishing long-term effects on these women and on the children they gave up for adoption. Based on Fessler's groundbreaking interviews, it brings to brilliant life these women's voices and the spirit of the time, allowing each to share her own experience in gripping and intimate detail. Today, when the future of the Roe decision and women's reproductive rights stand squarely at the front of a divisive national debate, Fessler brings to the fore a long-overlooked history of single women in the fifties, sixties, and early seventies. In 2002, Fessler, an adoptee herself, traveled the country interviewing women willing to speak publicly about why they relinquished their children. Researching archival records and the political and social climate of the time, she uncovered a story of three decades of women who, under enormous social and family pressure, were coerced or outright forced to give their babies up for adoption. Fessler deftly describes the impossible position in which these women found themselves: as a sexual revolution heated up in the postwar years, birth control was tightly restricted, and abortion proved prohibitively expensive or life endangering. At the same time, a postwar economic boom brought millions of American families into the middle class, exerting its own pressures to conform to a model of family perfection. Caught in the middle, single pregnant women were shunned by family and friends, evicted from schools, sent away to maternity homes to have their children alone, and often treated with cold contempt by doctors, nurses, and clergy. The majority of the women Fessler interviewed have never spoken of their experiences, and most have been haunted by grief and shame their entire adult lives. A searing and important look into a long-overlooked social history, The Girls Who Went Away is their story.

     In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer. The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.

    A former punk-rock political activist, Edgar bluffed his way into his cheese job knowing almost nothing, but quickly discovered a whole world of amazing artisan cheeses. There he developed a deep understanding and respect for the styles, producers, animals, and techniques that go into making great cheese.With a refreshingly unpretentious sensibility, Edgar intertwines his own life story with his ongoing love affair with cheese, and offers readers an unflinching, highly entertaining on-the-ground look at America's growing cheese movement. From problem customers to animal rights, business ethics to taste epiphanies, this book offers something for everyone, including cheese profiles and recommendations for selecting the very best -- not just the most expensive -- cheeses from the United States and around the world and a look at the struggles dairy farmers face in their attempts to stay on and make their living from the land.Edgar -- a smart, progressive cheese man with an activist's edge -- enlightens and delights with his view of the world from behind the cheese counter and his appreciation for the skill and tradition that go into a good wedge of Morbier.Cheesemonger is the first book of its kind -- a cheese memoir with attitude and information that will appeal to everyone from serious foodies to urban food activists.

    Brothers and sisters, nieces and nephews, friends and acquaintances were always coming and going, which offered numerous occasions for convivial eating and drinking. One of Jane’s dearest friends, Martha Lloyd, lived with the family for many years and recorded in her “Household Book” over 100 recipes enjoyed by the Austens. A selection of this family fare, now thoroughly tested and modernized for today’s cooks, is recreated here, together with some of the more sophisticated dishes which Jane and her characters would have enjoyed at balls, picnics, and supper parties. A fascinating introduction describes Jane’s own interest in food, drawing upon both the novels and her letters, and explains the social conventions of shopping, eating, and entertaining in late Georgian and Regency England. The book is illustrated throughout with delightful contemporary line drawings, prints, and watercolours.Authentic recipes, modernized for today’s cooks, include:• Buttered Prawns• Wine-Roasted Gammon and Pigeon Pie• Broil’d Eggs• White Soup and Salmagundy• Pyramid Creams• Martha’s Almond Cheesecakes

    This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast.

    Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

    In the year 2018, it seems as if women’s anger has suddenly erupted into the public conversation. But long before Pantsuit Nation, before the Women’s March, and before the #MeToo movement, women’s anger was not only politically catalytic—but politically problematic. The story of female fury and its cultural significance demonstrates the long history of bitter resentment that has enshrouded women’s slow rise to political power in America, as well as the ways that anger is received when it comes from women as opposed to when it comes from men. With eloquence and fervor, Rebecca tracks the history of female anger as political fuel—from suffragettes marching on the White House to office workers vacating their buildings after Clarence Thomas was confirmed to the Supreme Court. Here Traister explores women’s anger at both men and other women; anger between ideological allies and foes; the varied ways anger is perceived based on its owner; as well as the history of caricaturing and delegitimizing female anger; and the way women’s collective fury has become transformative political fuel—as is most certainly occurring today. She deconstructs society’s (and the media’s) condemnation of female emotion (notably, rage) and the impact of their resulting repercussions. Highlighting a double standard perpetuated against women by all sexes, and its disastrous, stultifying effect, Traister’s latest is timely and crucial. It offers a glimpse into the galvanizing force of women’s collective anger, which, when harnessed, can change history.

    The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. 
 
   Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!

    An acclaimed expose that has already helped reform Olympic sports—now updated to reflect the latest developments in women's gymnastics and figure skating—it continues to plead for sanity, safety, and an end to our national obsession: winning at any cost.

    Both a basic social relationship and a model for other social hierarchies, gender helped determine the construction of racial categories and the institution of slavery in Virginia. But the rise of racial slavery also transformed gender relations, including ideals of masculinity. In response to the presence of Indians, the shortage of labor, and the insecurity of social rank, Virginia's colonial government tried to reinforce its authority by regulating the labor and sexuality of English servants and by making legal distinctions between English and African women. This practice, along with making slavery hereditary through the mother, contributed to the cultural shift whereby women of African descent assumed from lower-class English women both the burden of fieldwork and the stigma of moral corruption. Brown's analysis extends through Bacon's Rebellion in 1676, an important juncture in consolidating the colony's white male public culture, and into the eighteenth century. She demonstrates that, despite elite planters' dominance, wives, children, free people of color, and enslaved men and women continued to influence the meaning of race and class in colonial Virginia.