Description
Book SynopsisThe movement may have introduced affluent Americans to the pleasure of French cuisine years before Julia Child, but it was Julia's lessons that expanded the audience for gourmet dining and turned lovers of French cuisine into cooks.
Trade ReviewAn important prologue to the start of a revolution in American cooking. Choice Thoroughly researched [and] cogent. -- Lori Rotskoff Journal of American History
Table of ContentsAcknowledgments
Note to the Reader
Introduction
Chapter 1. Food Fights in Twentieth-Century America: The Good Life versus the Healthy Life
Chapter 2. Building a Foundation for Gourmet Dining in America
Chapter 3. Origins, Rituals, and Menus of Gourmet Dining Societies, 1934– 1961
Chapter 4. Selectivity and Publicity in the Gourmet Dining Movement
Chapter 5. Beating the Nazis with Truffles and Tripe: The Early Yearsof Gourmet: The Magazine of Good Living
Chapter 6. Gourmet's Gastronomic Tours: Samuel Chamberlain and His Bouquets
Chapter 7. From Readers to Cooks? The Influence of Gourmet/Gourmet Recipes
Chapter 8. Julia and Simca: A Franco- American Culinary Alliance
Conclusion
Notes
Essay on Sources
Index
