All posts tagged: kitchen

Ann Seranne: America’s #1 Expert on Blender Cookery

In 1961, Ann Seranne and Eileen Gaden, both former Gourmet Magazine editors, published The Blender Cookbook to rave reviews. Not at all gimmicky, the cookbook was heralded by Craig Claiborne as an inspired, functional, and welcome resource, penned by “probably the world’s leading authorities on what a blender will and will not do.” Not only the nation’s top blender cookery expert, Seranne wrote more than two dozen cookbooks, published mostly in the 1960s and 1970s. A woman with dual passions, she also bred champion Yorkshire terriers—who ate very well and loved garlic. Her name also buzzed among foodies a few years ago, when Amanda Hesser revived Seranne’s 1966 rib roast of beef recipe in a “recipe redux” in the New York Times. Read more about this lesser known cookbook author in my most recent Zester piece, “How the Blender Was Elevated to a Kitchen Staple,” and enjoy this image gallery, an ode to the humble blender.  

From Domestic Space to Status Symbol: A Kitchen History Photo Essay

Later this week, I’ll be discussing not only trophy kitchens, but also the phenomenon of ornamental trophy cookbooks at the Roger Smith Cookbook Conference. Just as I’ve explored the phenomenon of expensively outfitted kitchens that are then rarely used for cooking, the panel, “Cookbooks as Works of Art and Status Objects,” will explore cookbooks (such as Thomas Keller’s French Laundry Cookbook and Heston Blumenthal’s The Big Fat Duck Cookbook) that may find themselves more at home as coffee table art books than functional tools in the kitchen. And so on that note, please enjoy this photo essay of the evolution of the twenty-first-century trophy kitchen. UPDATE: Some content from this post appears in my article, “Not Just for Cooking Anymore: Exploring the Twenty-First Century Trophy Kitchen,” published in the Graduate Journal of Food Studies, Winter 2014, pages 1-8! Nancy Carlisle and Melinda Talbot Nasardinov straightforwardly define the kitchen in America’s Kitchens as: the domestic space where food is prepared…primarily an indoor space, the place where people go to chop, mix, roast, boil, and bake. Indeed, for hundreds of …

“It’s Always Summer-time in Your Kitchen:” Food Safety as Depicted in Home Refrigerator Advertising in the Interwar Years

What follows is an expanded abstract for the paper, “‘It’s Always Summer-time in Your Kitchen:’ Food Safety as Depicted in Home Refrigerator Advertising in the Interwar Years.”  Americans currently live in an age when food safety scares are headline news and an issue of concern for consumers. Take for example the ever-expanding peanut butter salmonella recall. While foodborne illness is a product of a long and complex food supply chain, its effects are often experienced in domestic environments of food consumption, such as the home kitchen. In fact, the evolution of the modern kitchen sits within a larger historical narrative of consumer food safety. Consider the home refrigerator, for example. Several scholars herald household refrigeration as one of the most important food safety achievements of the twentieth century (CDC 1999: 906; FPT 2011: 132; Roberts 2001: 29). Perhaps not coincidentally, the rise in home refrigerator ownership was coupled with, and fueled by, fervent consumer messaging from refrigerator marketers and home economics specialists alike. In his analysis, Peter Grahame argues that there is great variance among the content of …

Curating the History of American Convenience Cuisine

In the years following World War II, the United States took on a new shape and so did the way Americans ate. The 1950s witnessed the rise of “packaged-food cuisine,” a dietary change and gastronomic phenomenon that had as much to do with the postwar military industrial complex, women’s issues, and class-consciousness, as it did with food. This selection of five images explores these themes, using convenience food as a lens to explore the socio-cultural context of the 1950s. 1. The Evolution of Betty Crocker, 1921 – Present Created in 1921, the name and face of Betty Crocker has appeared in American grocery store aisles, pantries, and cookbooks for more than 90 years. Betty Crocker was developed as a “live trademark” by Marjorie Child Husted for Washburn Crosby, the company that made Gold Medal flour and would become General Mills. The Betty Crocker character formed bonds between customers and brands at a time when convenience cuisine was in its infancy, but primed to grow quickly. A combination of fantasy and reality, Betty Crocker was an instructor …

“Older Bird” Chick Flicks: Romance, Feminism, and Food for the Over-50 Crowd

What follows is a section from the paper, “Something’s Gotta Give in the Kitchen: Viewing Nancy Meyers’ Older Bird Chick Flicks through a Food Studies Lens.” Read another section from this paper in the post, “Transcending the Screen: Trophy Kitchens in Two Nancy Meyers’ Films.”  Called “Middle-Aged Chick Flicks” by Mimi Swartz and “older bird movies” by Cherry Potter, there is a recent trend of what Potter describes as “comedy dramas about the sexual awakening of middle-aged women.” A handful of film critics and scholars have considered this new genre. For example, Thane Peterson defines the older bird demographic as, “Affluent aging women who worry that they’ll never find romance — or even basic human respect — in our youth-obsessed society.” Margaret Tally offers her own analysis: What these recent ‘older bird’ films may also be reflecting, then, are the contemporary struggles to redefine what middle age might be for a generation who has lived through the women’s movement and the struggle to have children at a later age than earlier generations. Sexuality and motherhood become, …

Seven Simply Smashing Food Exhibits: No Tickets, Shoes, or Shirts Required

One of my favorite things on a weekend afternoon, a weekday evening—well, we can go ahead and say just about anytime—is to spend a few glorious hours of levity and escape at a museum. I’m lucky to live in Boston where world-class museums abound as plentifully as colleges and universities, but sometimes, I hear you, we get busy and don’t make it out the door to enjoy the many intriguing exhibits on display. Here you’ll find seven excellent online food museum exhibits that you can visit anytime you like from your computer—and in your pajamas if you so desire. There are likely many more delightful virtual expos, but these seven, listed in no particular order, can be a very filling place to start… 1. Julia Child’s Kitchen Even if you aren’t in Washington D.C. you can peek in the drawers and cupboards of Julia Child’s kitchen, view selected culinary objects, and peruse an interactive timeline that chronicles her love of cooking. Exhibit by the Smithsonian, National Museum of American History 2. War-Era Food Posters Check out …

Transcending the Screen: Trophy Kitchens in Two Nancy Meyers’ Films

Nancy Meyers’ older bird chick flicks, Something’s Gotta Give (2003) and It’s Complicated (2009), provide both escape and hope to middle-aged female audiences, whose views on love, sex, and relationships are both informed and complicated by life experience — including marriage, motherhood, and divorce — and the stereotypes that accompany being middle-aged. Something’s Gotta Give is the story of fifty-three-year-old Erica (Diane Keaton), the successful, divorced playwright who in the setting of her luxurious Hampton beach house falls in love with both her daughter’s sixty-three year old boyfriend, Harry (Jack Nicholson) and a handsome thirty-something doctor, Julian, (Keanu Reeves). It’s Complicated also tells the story of an accomplished, divorced woman in her fifties, Jane (Meryl Streep), but in this version of the story, she is caught not between a man her own age and a younger man, but between her ex-husband, Jake (Alec Baldwin), and her new boyfriend, Adam (Steve Martin), the architect she has hired to build her dream home. Food and cooking serve as symbols and narrative devices in these two films, representing and communicating the multidimensional …

Please Allow Me to Re-Introduce Myself: 5 Images That Summarize My Food Studies Interests

I’m a food studies student, who obviously loved Jay-Z’s Black Album when I was in college, which feels like a long time ago. As I continue my interdisciplinary studies of food, nutrition, and public health, this blog is a place for some of my finished work, as well as lots of projects that are in process or ideas that are just rumbling around in my mind. Please feel free to comment and engage! It’s okay to be critical, but please be kind. Most of my interests are encapsulated in the cover header I created for this blog… Image 1: MyPlate — Nutrition Education & Food Politics  Introduced in 2011, MyPlate is the USDA’s current nutrition education tool, replacing the 2005 tool, MyPyramid, a bit of a disaster, which built upon the 1992 Food Guide Pyramid, which anyone from my generation learned in elementary school. The plate image has been used previously, such as in the UK’s eatwell plate and the Plate Method used and evaluated in the US. While I feel conflicted about whether we should be telling, instructing, or cajoling people into eating a certain …