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IN 1945, FORTUNE MAGAZINE named Betty Crocker the second most popular American woman, right behind Eleanor Roosevelt, and dubbed Betty America's First Lady of Food. Not bad for a gal who never actually existed. "Born" in 1921 in Minneapolis, Minnesota, to proud corporate parents, Betty Crocker has grown, over eight decades, into one of the most successful branding campaigns the world has ever known. Now, at long last, she has her own biography. Finding Betty Crocker draws on six years of research plus an unprecedented look into the General Mills archives to reveal how a fictitious spokesperson was enthusiastically welcomed into kitchens and shopping carts across the nation. The Washburn Crosby Company (one of the forerunners to General Mills) chose the cheery all-American "Betty" as a first name and paired it with Crocker, after William Crocker, a well-loved company director. Betty was to be the newest member of the Home Service Department, where she would be a "friend" to consumers in search of advice on baking -- and, in an unexpected twist, their personal lives. Soon Betty Crocker had her own national radio show, which, during the Great Depression and World War II, broadcast money-saving recipes, rationing tips, and messages of hope. Over 700,000 women joined Betty's wartime Home Legion program, while more than one million women -- and men -- registered for the Betty Crocker Cooking School of the Air during its twenty-seven-year run. At the height of Betty Crocker's popularity in the 1940s, she received as many as four to five thousand letters daily, care of General Mills. When her first full-scale cookbook, Betty Crocker's Picture Cook Book, or "Big Red," as it is affectionately known, was released in 1950, first-year sales rivaled those of the Bible. Today, over two hundred products bear her name, along with thousands of recipe booklets and cookbooks, an interactive website, and a newspaper column. What is it about Betty? In answering the question of why everyone was buying what she was selling, author Susan Marks offers an entertaining, charming, and utterly unique look -- through words and images -- at an American icon situated between profound symbolism and classic kitchen kitsch.
A special edition of the favorite cookbook features a special holiday section that contains a host of recipes, photographs, menus, and tips for the Halloween, Thanksgiving, Hanukkah, Christmas, and New Year's holidays, along with more than one thousand classic and contemporary recipes in the regular sections.
What do Madonna, Ray Charles, Mount Rushmore, suburbia, the banjo, and the Ford Mustang have in common? Whether we adore, ignore, or deplore them, they all influence our culture, and color the way America is perceived by the world. In this A-to-Z collection of essays scholars explore more than one hundred people, places, and phenomena as they seek to discover what it means to be labeled icon. From the Alamo to Muhammad Ali, from John Wayne to the zipper, the American icons covered in this unique three-volume set include subjects from culture, law, art, food, religion, and science. By providing numerous ways for the reader to engage in the process of interpreting these images and artifacts, the work serves as a unique resource for students of American history and culture. Features 100 illustrations. What do Madonna, Ray Charles, Mount Rushmore, suburbia, the banjo, and the Ford Mustang have in common? Whether we adore, ignore, or deplore them, they all influence our culture, and color the way America is perceived by the world. This A-to-Z collection of essays explores more than one hundred people, places, and phenomena that have taken on iconic status in American culture. The scholars and writers whose thoughts are gathered in this unique three-volume set examine these icons through a diverse array of perspectives and fields of expertise. Ranging from the Alamo to Muhammad Ali, from John Wayne to the zipper, this selection of American icons represents essential elements of our culture, including law, art, food, religion, and science. Featuring more than 100 illustrations, this work will serve as a unique resource for students of American history and culture. The interdisciplinary scholars in this work examine what it means when something is labeled as an icon. What common features do the people, places, and things we deem to be iconic share? To begin with, an icon generates strong responses in people, it often stands for a group of values (John Wayne), it reflects forces of its time, it can be reshaped or extended by imitation, and it often breaks down barriers between various segments of American culture, such as those that exist between white and black America, or between high and low art. The essays contained in this set examine all these aspects of American icons from a variety of perspectives and through a lively range of rhetoric styles.
Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, brandishing canned hamburgers, frozen baked beans, and instant piecrusts. Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods—and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the ’50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.
First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.
From the bestselling author of Mrs. Poe and Twain’s End comes a “poignant, beautifully rendered story of two sisters who find the courage to reclaim their bond after years of misunderstandings and heartbreak” (Melanie Benjamin, New York Times bestselling author) during the Great Depression. 1934. Ruth has been single-handedly raising four young daughters and running her family’s Indiana farm for eight long years, ever since her husband, John, was infected by the infamous “sleeping sickness” devastating families across the country. If only she could trade places with her older sister, June: blonde and beautiful, married to a wealthy doctor, living in a mansion in St. Paul. And June has a coveted job, too, as one of “the Bettys,” the perky recipe developers who populate the famous Betty Crocker test kitchen. But these gilded trappings hide sorrows: she has borne no children. And the man she loves more than anything belongs to Ruth. When the two sisters reluctantly reunite after a long estrangement, June’s bitterness about her sister’s betrayal sets into motion a confrontation that’s been years in the making. And their mother, Dorothy, who’s brought the two of them together, has her own dark secrets, which might blow up the fragile peace she hopes to restore between her daughters. An emotional journey of redemption, inner strength, and the ties that bind families together, for better or worse, The Sisters of Summit Avenue is a moving and heartfelt tribute to mothers, daughters, and sisters everywhere.
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
In contrast to much current scholarship on women and material culture which focuses primarily on women as consumers, this essay collection provides case studies of women who produced material objects. The essays collected here make an original contribution to material culture studies by focusing on women's social practices in relation to material culture. The essays as a whole are concerned with women's complex and active engagement with material culture in the various stages of the material object's life cycle, from design and production to consumption, use, and redeployment. Also, theorized and described are the ways in which women engaged in meaning making, identity formation, and commemoration through their manipulation of materials and techniques, ranging from taxidermy and shell work to collecting autographs and making scrapbooks. This volume takes as its object of investigation the overlooked and often despised categories of women's decorative and craft activities as sites of important cultural and social work. This volume is interdisciplinary with essays by art historians, social historians, literary critics, rhetoricians, and museum curators. The scope of the volume is international with essays on eighteenth-century German silhouettes, Australian aboriginal ritual practices, Brittany mourning rites, and Soviet-era recipes that provide a comparative framework for the majority of essays which focus on British and North American women who lived and worked in the long nineteenth century. This volume will appeal to a broad range of students and scholars in women's history, art history, cultural studies, museum studies, anthropology, cultural and social history, literature, rhetoric, and material culture studies.
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.