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Download Theorie der juristischen Argumentation by A LIE KE XI (Alexy Robert) PDF

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By A LIE KE XI (Alexy Robert)

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After attending the newspaper food editors’ conference in New York City, one male lamented in the New York Times in 1952, “Even mother is using pre-mixed pie crust preparations, powdered soups and most of the other shortcuts from grocery store to dinner table . ” (“Speed” 30). ’ . . The way to a man’s heart is still through his stomach, and there are no wholly acceptable short cuts” (“Speed” 30). This writer represented the thinking of a number of men who were concerned that convenience foods were making home cooking less palatable.

To make family meals more tempting, party meals more exciting, and their own lives more satisfying” (Campbell 4). In these works and others, women who cooked using such foods were depicted as revealing their contemporary attitudes, which was appealing at a time when being modern meant being as jet age as the futuristic lines of a Cadillac’s fins. The media depicted women who failed to cook with convenience foods as old-fashioned. For example, in an article entitled “You Have 1001 Servants in Your Kitchen,” in House Beautiful (1951), Jean Harris wrote, “Are you letting prejudices of twenty to fifty years ago hamstring you?

Today, we tend to belittle such artistry and judge it, as does McFeely, as less ingenious than preparing a cake from scratch, but we need to remember that not all women have the time or desire to cook from scratch. For women without the time to bake from scratch, making a cake from a box and decorating it also might occasion a sense of creative satisfaction. 13 Jean Harris observed in House Beautiful magazine in the early 1950s, “The real secret in making ready-made foods acceptable is knowing how to glamorize them in their preparation” (150).

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