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Kentucky's Cookbook HeritageTwo Hundred Years of Southern Cuisine and Culture$
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John van Willigen

Print publication date: 2014

Print ISBN-13: 9780813146898

Published to Kentucky Scholarship Online: January 2015

DOI: 10.5810/kentucky/9780813146898.001.0001

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Convenience and Innovation

Convenience and Innovation

The Mid-Twentieth Century

Chapter:
(p.127) Chapter Six Convenience and Innovation
Source:
Kentucky's Cookbook Heritage
Author(s):

John van Willigen

Publisher:
University Press of Kentucky
DOI:10.5810/kentucky/9780813146898.003.0007

This was an era of paradox: there was more interest in both ethnic and so-called gourmet recipes, which required more sophisticated cooking techniques, and a parallel concern for convenience in meal preparation. The demand for easy-to-prepare recipes was no doubt related to the growing number of women in the labor force. Food journalism also became increasingly important in this period, which witnessed the beginnings of what would become a flood of community cookbooks.

Keywords:   food journalism, can opener cuisine, convenience foods, community cookbooks

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