5/13/2023 0 Comments Michael twitty the cooking gene![]() Recipe cards and contests immortalized home cooks with their favorite dishes, either in their communities or in magazines aimed at increasingly literate women. ![]() Colorful and chemically wondrous, the new foods were aesthetically pleasing ( if deliberately bland) and, unlike the foods of the past, they were easy to make - a few bowls, and busy wives were done.Īnd with each dish, as Shapiro noted, you could tweak things to make it a part of you. In her excellent 1986 work, " Perfection Salad," Laura Shapiro uses the eponymous recipe as a means to view the 20th century set foods that put science and convenience at the fingertips of homemakers. The key ingredients in most gross American holiday foods are gelatin and canned fruit. Is it a salad, a dessert or both? KabordaM / Getty Images/iStockphoto They are, at their best, gelatin-based delicacies that twerk for your viewing pleasure more then your gastronomical delight. ![]() One of the things you'll often hear about these holiday staples-from-a-can - with the possible exception of the ever-so-slightly more natural green bean casserole, comprised of canned cream of mushroom soup, frozen beans and topped with prepackaged fried onions- is that people don't eat them as much as they display them. ![]()
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