Contents

• American cooking and eating in the mid-twentieth century: 1920-1959: Putting three square meals on the table: Deviled eggs
• War rations and victory gardens: Wartime cake
• TV dinners and fast-food beginnings: Double cheeseburgers
• Years of great culinary advances: 1960- 1989: Mastering French cooking and other international cuisines: Quiche
• Popular food movements: Vegetarianism and Mexican American cookery: Vegetarian burritos
• Organic produce and more food trends: Peach cobbler
• Dining, cooking, and eating into the twenty-first century: 1990
• 21st century: Hold the fat, hold the cholesterol, hold the carbs: Pumpkin muffins
• Future of American cooking and eating: Fool medames (Egyptian bean dish)
• Appendix
• Source notes
• Bibliography
• Index