American Advertising Cookbooks

"Able to connect to history, culture, anthropology, outsider art, and renegade music, Christina Ward is the Greil Marcus of food." Desiree Pointer Mace, author of Teacher Practice Online: Sharing Wisdom, Opening Doors on Preservation-The Art and Science of Canning, Fermentation and Dehydration "The book is flawlessly arranged, with careful summaries of the material and cautionary tales: After all, we are dealing here with matters of potential sickness, life and death. But the reader never feels daunted - preservation is a social process, like all labor, and Ms. Ward gives you the confidence to begin with the clearest possible step-by-step instructions. And it is also a very funny book. Even if you never pickle a single tomato, Preservation not only preserves the mind but spikes it with a healthy dose of vinegar and the sweetness of a nightjar's song." CounterPunch Magazine on Preservation-The Art and Science of Canning, Fermentation and Dehydration "With its deeply researched advice, some historical background about food preservation and recipes--from garlic jelly and mak kimchi to spicy Guinness Stout mustard and green tomato pie filling-- Preservation is a treasure." Edible Door Magazine on Preservation-The Art and Science of Canning, Fermentation and Dehydration You've seen the pictures and heard the chortles of disdain, but have you ever asked yourself how the foods we mock and came to be? Hilariously phallic 'banana candles' and nausea-inducing Jell-O and fish molded combinations did not appear out of thin air; these foods and recipes have a history of their own, a story rooted in class-structures, global agriculture, and the slightly sinister corporations who attempt to control our food systems. American Advertising Cookbooks, How Corporations Taught Us To Love Bananas, Spam, and Jell&ndashO features full-color images and essays uncovering the origins of popular foods. Chapters include: Bananas & Pineapples, the food of paupers and kings Chiquita Banana vs. the World- Banana republics, pineapple princes, and the Boston families who started it all Class, race, and cultural signifiers- how cookbooks reinforce and change our way of thinking Rationing & Fish Sticks- Food as both tool and weapon Invasion of the Home Economists The uneasy relationship between food science and marketing