Download Slow Cooking for Two: Basic Techniques Recipes by Cynthia Graubart PDF

By Cynthia Graubart

Effortless nutrition and artistic recipes, suggestions, and strategies. nutrition for 2 have by no means been really easy or scrumptious. utilizing not anything greater than a gradual cooker for warmth and some universal kitchen helpers—like foil, mini loaf pans, ramekins, a steel jar ring, a tumbler baking dish, plastic liners, and a stick blender—Cynthia Stevens Graubart turns the typical gradual cooker (3 1/2-quart) right into a multi-use cooking comfort. Slow Cooking for Two contains uncomplicated directions and artistic tools for a hundred recipes, plus suggestions and strategies.

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From 1917 to 1919, investigators for this massive study interviewed thousands of working-class families around the country to determine what they spent their money on, and whether their wages were sufficient to get by. ) they had available and whether they gardened or raised chickens for extra food and money. The spur for all this documentation was a deep interest in food as a social problem. In the late nineteenth century, charity workers had begun to perceive a paradox about food. Despite advances in farming, distribution, and food processing that promised better and more abundant food for all, it was clear that working-class and poor people in America were very often hungry.

Since the mid20 • T h e Probl e m of Food nineteenth century ambitious, intelligent women had been pushing for a more systematic approach to the myriad tasks that comprised housework. As early as the 1840s, Catharine Beecher had argued for a more thorough study of “domestic economy” in order to improve housewives’ working conditions and their status. Later in the nineteenth century, women such as Ellen Richards (Vassar, 1870 and MIT, 1873) and Isabel Bevier (University of Wooster, 1885 and Case Western Reserve, 1889) earned degrees in chemistry and other branches of the natural sciences.

Whether or not this promise was achieved, most Americans did benefit from the wider seasonal availability of food. Anthropomorphic measurements (height and weight) indicate that until the widespread adoption of refrigeration, many groups of Americans were perennially underfed. 16 After the turn of the twentieth century, working-class people in cities could afford a bit more variety in produce than previously, able to purchase produce perhaps a few weeks earlier or later than it would be available locally.

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