Carroll, Abigail

This absorbing, well-researched account of the development of American eating habits will appeal to readers seeking to satiate an appetite for culinary history. Recent and relevant titles include William Sitwell's A History of Food in 100 Recipes and Bee Wilson's Consider the Fork: A History of How We Cook and Eat, while Laura Shapiro's Perfection Salad: Women and Cooking at the Turn of the Century and Margaret Visser's Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal are noted by the author and worth seeking out.