Wednesday, May 9, 2018

Cuisine a la Can

In my perusal of mid-20th century cookbooks, I've noticed the recipes contain a stunning array of canned foods. It's my guess that when the modern convenience craze began rolling in a big way and homes were being filled with "labor-saving devices," food manufacturers jumped at the occasion with a little too much enthusiasm.  (The very fact that food could be considered "manufactured" should have given someone a glaring clue...)


I suppose housewives, enthralled by the idea of spending an extra hour or two at Mildred's bridge party, thought they could come home, open a few cans, gussy them up, and ta-da! Dinner!

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