Double Cheeseburgers, Quiche, and Vegetarian Burritos: American Cooking from the 1920s Through Today byLoretta Frances Ichord
Requirements: PDF Reader, 3.96MB
Overview: In the beginning of the twentieth century, it was still a time-consuming task to cook three square meals a day. (This term came from colonial times when food was eaten from a square, hollowed-out block of wood called a trencher.) Though these meals were no longer cooked in a large fireplace, many women in the early 1900s spent an average of forty-four hours a week in the kitchen, preparing meals and cleaning up after them. Food was cooked on a coal- or wood-burning stove that was difficult to use and very messy to clean because of the soot it created. Many women in the upper middle class or upper class had servants who did most of this drudgery, but not-so-wealthy women were stuck with these cooking chores, plus cleaning the rest of the home, doing laundry, and taking care of children. But soon things were about to change in the everyday life of the American housewife.
Genre: Non-Fiction, Cookery
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