Why Were Cold War Era Cookbooks So Weird? скачать в хорошем качестве

Why Were Cold War Era Cookbooks So Weird?

Sources: Betty Crocker Cookbook (New York, 1950). Elizabeth Aldrich, Casseroles, Can Openers, and Jell-O: American Food and the Cold War, 1947–1959 (New York, 2023). J. Michelle Coghlan, ‘Cold War Cooking’, in J. Michelle Coghlan (ed.), The Cambridge Companion to Literature and Food (Cambridge, 2020), chapter 7. Val Collins, The Beginner’s Guide to Microwave Cookery (New York, 1982). Billy Eff, ‘Why was food so weird in the 70s?’, Vice News, 11 December 2017. Katherine Knight, Spuds, Spam and Eating for Victory: Rationing in the Second World War (Stroud, 2007). Peter Smith, ‘Peeling Open the 1947 Chiquita Banana Cookbook’, The Smithsonian Magazine, 24 February 2012. Boris Ushumirskiy (ed.), The Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union (New York, 2012). https://www.vice.com/en/article/why-w... https://soyummy.com/entertaining/stra...