Double Cheeseburgers, Quiche, and Vegetarian Burritos
American Cooking from the 1920s through Today
From the Series Cooking Through Time
This book covers America’s eating habits from 1920 up to the present. Not only did the twentieth century see a woman’s role in the kitchen change from backbreaking durdgery to easy meal preparation because of the advances in kitchen appliances and cooking gadgets, but also new food products, dining habits, food magazines, cookbooks, chefs as famous as movie stars, and many world events had an impact on our eating habits. The book includes eight recipes, which span the changing tastes in America.
- California Collection
“. . .this interesting, accessible title – for an older audience than others in the series – will find a readership among both report writers and browsers, and it will help satisfy the growing need for titles that encourage kids to learn about the origins of their food.” —Booklist
The Bulletin of the Center for Children's Books
“There are plenty of edible info bites here. . . readers will enjoy learning about the introduction of food phenoms such as Rice Krispies, TV dinners, and fast-food hamburgers. They’ll be intrigued to see the way the food landscape has changed, and they’ll join the author in pondering future possibilities.” —The Bulletin of the Center for Children’s Books
“. . .easy to read and delightfully illustrated, this food story will enrich any social studies and home economics class and inspire students to study further what we often take for granted.” —VOYA
Author: Loretta Frances Ichord
Loretta Frances Ichord is a children's author with five published nonfiction middle grade books in the school and library market. Four of them are in a series called Cooking through Time with Millbrook Press/Lerner Publishing Group. The books tell the history of American food from the colonial period to the present with recipes included. In addition, Loretta has had one short story and numerous articles and essays published in newspapers and magazines.