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Month in review

Reviews:
Alice in La-La-Land by Robert Wright Campbell
Art Work by the Pasadena College of Art and Design
Arthur & George by Julian Barnes
Aunt Crete's Emancipation by Grace Livingston Hill
Because a Little Bug Went Ka-Choo! by Rosetta Stone
Blood Sweat and Tea by Tom Reynolds
A Century of America's Favorite Foods by Sue Dawson
A Chance to See Egypt by Sandra Scofield
A Color Clown Comes to Town by Jane Belk Moncure
The Creature in the Teacher by Christopher Pike
Eva Luna by Isabel Allende
Gorky Park by Martin Cruz Smith
Happy Birthday Frankie by Sarah Weeks
Little Cloud by Eric Carle
The Memory Keeper's Daughter by Kim Edwards
Minnie by Annie M.G. Schmidt
A Mother for Choco by Keiko Kasza
Numbers by DK Books
Owl at Home by Arnold Lobel
Rainbow Fish to the Rescue by Marcus Pfister
The Secret Three by Mildred Myrick
The Seven Dials Mystery by Agatha Christie
Shapes by DK Books
A Simple Monk by Alison Wright
Stargate by Dean Devlin and Roland Emmerich
The Stupidest Angel by Christopher Moore
Touch and Feel Baby Animals by DK Books
Viva Las Buffy by Scott Lobdell
The Walking Stones by Mollie Hunter

Miscellaneous:
Fill Her Up
A Full Night's Sleep
Happy Halloween
A Long Day for Sean
On Holiday While Sleeping
Our Trip to the Peninsula
Playing the Same Games
V is for...
Weekly Update

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Rating System

5 stars: Completely enjoyable or compelling
4 stars: Good but flawed
3 stars: Average
2 stars: OK
1 star: Did not finish

Reading Challenges

My Kind of Mystery Reading Challenge 2017 February - January 2017-8



Comments for A Century of America's Favorite Foods

A Century of America's Favorite FoodsA Century of America's Favorite Foods: 10/24/06

The recipes included in A Century of America's Favorite Foods are secondary to the history outlined for each decade. These recipes show how eating habits changed over time as a result of socioeconomic, political and technologic forces.

The wiring of homes for electricity brought new tools into the kitchen: the blender, electric mixer and refrigerator to name a few. Food rationing in World War One and Two gave rise to a market of substitution mixes and convenience foods. The parents of the "Baby Boomers" had grown up on cooking with convenience foods and continued to cook that way after the war even though rationing had ended.

Current food choices seem to be divided into two camps: the all convenience or the all from scratch. Both sides seem to be looking for better tasting and healthier foods than were eaten in recent decades. We fall into the from scratch crowd for a variety of reasons.

As the book went through each decade, more and more of the recipes were familiar to me. For the 1960s through the 1980s, I knew every recipe listed and all of them were fairly appalling.

Here's my BookCrossing review:

It was fun a book to read, mostly for the historical tid bits and trivia included in the margins. Many of these "favorites" are ones I know and have eaten at many a family get-together. It was also interesting to see how food substitutes during the two world wars and the Depression (to some degree) helped to create the "convenience food" market and a generation of cooks who were dependent upon those "conveniences." The recipes in the 1950s and 1960s are so bland and homogenous at a time when families could afford greater variety of foods and the markets could have provided them.

Our cooking at home is more in the first third of the book. It's done mostly without "convenience" and without a lot of the electric gadgetry. Why? First of all, it's fun! Second we don't have the counter space or storage space for a lot of gadgetry. Third, I hate a lot of clean up, and frankly those gadgets make clean-up take forever (or so it seems), and finally we just don't have the budget to buy all the latest must haves just to use them once or twice. We do have a blender but honestly I can't think of the last time my husband has used it; I've never used it.






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