16 thoughts on “To Lift This Great Social Incubus of Bad Cooking

  1. “Farmer took it from book knowledge to conventional wisdom. She treated it like a skill, and like all skills there was a method to doing it and learning about it, and added value and worth to the life of those who mastered that skill. You do not get employment and opportunities without such skill. ”

    Of course, the woke might see this as turning cooking from an aesthetic handed-down oral-history thing that required a lot of cultural context and carried on the weight of tradition into a measured ratocinated codified one-right-way-and-all-other-ways-are-wrong teachable skill that wasn’t special anymore. Turning it from a non-white thing to a white-people thing.Report

    1. The “woke” might. And if they did, they would be factually correct. It wouldn’t be the whole story, of course, but it would be part of it. So what is your objection: political, moral, aesthetic….?Report

  2. By American standards of the time, bad cooking meant tasty ethnic food that people like today. Anglo-Protestants passionately believed in bland cuisine, which is why we had the mid-20th century.Report

  3. I have nothing to add, apart from complimenting you for this fine piece of cultural history. I had not known about this previously.Report

  4. “Recipes in 19th-century cookbooks relied on measurements like a “handful” of rice or a “goodly amount” of molasses…”

    This is why nobody in my wife’s family can completely and accurately replicate her grandmother’s biscuits–she didn’t follow a recipe, she just knew how to make them. Her aunt comes the closest–and her biscuits are damn good–but they aren’t quite grandmothers. I also finally caught an episode of the new “Good Eats” and Alton Brown is excellent, as ever. Good post!Report

  5. Great post Andrew! My mom, bless her soul, is not the greatest cook, she isn’t bad just…. Her bible was the Betty Crocker Cookbook which of course I started out with. Where I really learned to cook was from a foodie ex-boyfriend he never measured anything (unless baking) and pretty much revolutionized how I cook and approach food.Report

    1. My mom was a top notch cook, but also a hospital dietitian. I was a test subject for recipes to see if they were bland enough for hospital food. Yes, she could deflavorize anything.Report

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