Casseroles, Can Openers, and Jell-O: American Food and the Cold War, 1947-1959

Name: Casseroles, Can Openers, and Jell-O: American Food and the Cold War, 1947-1959
Price: 104.00 USD
Availability: InStock
ISBN: 9781438493060

✍️ Aldrich, Elizabeth

Reader Score

4.2

(1 review)

$104.00

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Food Writing & History

📚 EDITORIAL REVIEW

“If you love food history, retro culture, and mid-century Americana, this book belongs on your shelf. It is a fascinating cultural read rather than a practical weeknight guide, so skip it if you are looking for fast modern dinners or gourmet techniques.

— Editorial Team

Author

Aldrich, Elizabeth

📚 all books by this author (2) →

🏛 State University of New York Press 📅 2023 📔 Hardcover ISBN: 9781438493060

📚 This Book in Collections

🎁 Hardcovers worth giving

📝 Description: Casseroles, Can Openers, and Jell-O: American Food and the Cold War, 1947-1959

An "all-you-can-eat" tour of American life in the postwar period, told through the foods we loved.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

While it may suit those seeking a broad overview of postwar American culinary trends, it does not suit readers looking for practical cooking instructions or deep archival analysis. The tone appears accessible but potentially superficial. Without more concrete details on scope or methodology, potential buyers should approach this as a general interest title rather than a scholarly definitive text.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.3/5

★★★★★

If you love food history, retro culture, and mid-century Americana, this book belongs on your shelf. It is a fascinating cultural read rather than a practical weeknight guide, so skip it if you are looking for fast modern dinners or gourmet techniques.

Reader rating

4.2

Based on 1 reviews

Eatbook Family editorial team

While it may suit those seeking a broad overview of postwar American culinary trends, it does not suit readers looking for practical cooking instructions or deep archival analysis. The tone appears accessible but potentially superficial. Without more concrete details on scope or methodology, potential buyers should approach this as a general interest title rather than a scholarly definitive text.

❓ Frequently asked questions

This is a historical and cultural study of mid-century American cuisine rather than a traditional heavily illustrated cookbook.

It focuses on historical American ingredients, canned goods, and convenience products standard to the 1940s and 1950s era.

📖 Who should read this

📜 Historical context

This book explores the fascinating food landscape of the United States between 1947 and 1959. It examines how post-World War II technology, convenience products, processed foods, and the rise of suburban life reshaped American home cooking, kitchens, and dinner tables during the height of the Cold War.