Table of contents for Double cheeseburgers, quiche, and vegetarian burritos : American cooking into the twenty-first century / by Loretta Frances Ichord ; illustrated by Jan Davey Ellis.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

TABLE OF CONTENTS
INTRODUCTION
AMERICAN COOKING AND EATING IN THE EARLY TWENTIETH CENTURY
1920-1959
CHAPTER 1: PUTTING THREE SQUARE MEALS ON THE TABLE
Deviled Eggs
CHAPTER 2: WAR RATIONS AND VICTORY GARDENS 
Wartime Cake
CHAPTER 3: TV DINNERS AND FAST FOOD BEGINNINGS
Double Cheeseburgers
YEARS OF GREAT CULINARY ADVANCES
1960-1989 
CHAPTER 4: MASTERING FRENCH COOKING AND OTHER INTERNATIONAL CUISINES
Quiche
CHAPTER 5: POPULAR FOOD MOVEMENTS: VEGETARIANISM AND MEXICAN-AMERICAN COOKERY 
Vegetarian Burritos
CHAPTER 6: ORGANIC PRODUCE AND MORE FOOD TRENDS
Peach Cobbler
DINING, COOKING, AND EATING INTO THE 21st CENTURY
1990-21st CENTURY
CHAPTER 7: HOLD THE FAT, HOLD THE CHOLESTEROL, HOLD THE CARBS
Pumpkin Muffins
CHAPTER 8: THE FUTURE OF AMERICAN COOKING AND EATING
Fool Medames (Egyptian bean dish)
APPENDIX
SOURCE NOTES
BIBLIOGRAPHY

Library of Congress Subject Headings for this publication:

Cookery, American -- History -- Juvenile literature.
Food habits -- United States -- History -- 21st century -- Juvenile literature.