Perfection Salad

Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: North Point Press, 1986.

Reason read: June is the month we usually migrate to the CSA and our farm of choice, Mountain View. I’m also reading this as part of the Portland Public Library reading challenge.

This was a great read on so many levels. Laura Shapiro writes with an easy and often humorous style. If you are interested in the science behind cooking; the chemical process of cooking food or the biological process of digestion; how arithmetic factors into cooking. How about the study of bacteria, whether it be from the germy dishcloth or the garbage can? Domestic “scientists” were determined to improve diets through science and chemistry.
Cooking because the great equalizer at the turn of the century. the interest in learning to cook was as such that in shops cooking was done in the open so that customers could witness both ingredients and preparation (the birth of the cooking show?).
From a feminist angle, it was great to read about so many women “firsts.” For example, Ellen Richards as the first woman admitted to the Massachusetts Institute of Technology. Even though she was considered a “special student” she broke the male-only barrier in 1870.
My favorite invention from this time period was the “Aladdin Oven” – a portable stove the size of a dinner pail that would cook a meal all day long. The first slow cooker!

Author fact: Shapiro has two books listed in More Book Lust. The second book, Something From the Oven is on my list to be read in a few years.

Nancy said: Pearl called Perfection Salad “entertaining and informative” and promised readers it would “change the way you look at food and its preparation” (More Book Lust p 73).

BookLust Twist: from More Book Lust in the chapter called “Dewey Deconstructed 600s” (p 71).



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