Cookbooks: From World War II to the 1960s

Between 1945 and 1969 the United States underwent economic, technological, and social changes that had a profound impact on how Americans ate and cooked. While the finest-quality meat and produce were readily available, manufacturers continually introduced new processed convenience foods. At the same time, Americans discovered U.S. regional cooking and the cuisines of other countries and wanted to enjoy those same foods at home. As women increasingly entered the workforce, families had more disposable income but less time to cook the foods they desired. Social issues and environmental concerns also played a role in the evolution of American cooking during this period.