The Century in Food: America's Fads and Favorites

In 1900, most cooking was done in fireplaces; if you didn't have a servant, you most likely were one; and a slim figure was considered a mark of ill health. Economic conditions, attitudes, and tastes have changed a lot over the twentieth century, and The Century in Food examines the inventions, innovations, and ingenuity that have fueled American appetites for the past hundred years. Bacardi Double-Chocolate Rum Cake, Playboy Paella, Sausage-Stuffed Baked Apples, and Chicken Fillets In Tomato-Wine Sauce are just a sampling of the scrumptious recipes found here, but more than a simple cookbook, The Century in Food provides an enthralling history of American culture. This book is destined to become a classic amid food lovers and historians alike.

Features popular recipes from each decade.

Timelines and sidebars provide historical background and fascinating reading.

Lavishly presented with over 400 full-color images.