Laura Shapiro

Laura Shapiro is an American journalist, author, and culinary historian. She is best known for her work on the history of food and cooking, particularly in the context of women's history. Shapiro has written several books and numerous articles that explore the cultural and social significance of food.

Early Life and Education

Laura Shapiro was born in the United States. She developed an interest in food and cooking at an early age. Shapiro attended Harvard University, where she earned her degree in English literature. Her academic background provided a strong foundation for her later work as a writer and historian.

Career

Shapiro began her career as a journalist, writing for various publications. She gained recognition for her insightful and engaging writing style, which often focused on the intersection of food, culture, and history. Shapiro's work has appeared in prominent magazines and newspapers, including The New York Times, The New Yorker, and Gourmet.

Books

Laura Shapiro has authored several influential books on culinary history:

• "Perfection Salad: Women and Cooking at the Turn of the Century" - This book examines the role of women in the culinary world during the late 19th and early 20th centuries. It explores how cooking and domestic science were used to shape women's identities and societal roles.
• "Something from the Oven: Reinventing Dinner in 1950s America" - In this book, Shapiro delves into the post-World War II era, analyzing how convenience foods and new cooking technologies transformed American kitchens and family meals.
• "Julia Child: A Life" - A biography of the iconic American chef Julia Child, this book provides an in-depth look at Child's life, career, and impact on American cuisine.
• "What She Ate: Six Remarkable Women and the Food That Tells Their Stories" - This book profiles six women from different historical periods, exploring how their relationships with food reveal important aspects of their lives and personalities.

Contributions to Culinary History

Laura Shapiro's work has significantly contributed to the field of culinary history. She has highlighted the often-overlooked role of women in the development of food culture and has provided valuable insights into how food reflects broader social and cultural trends. Shapiro's research and writing have helped to elevate the study of food history and have inspired other scholars and writers to explore this rich and diverse field.

Awards and Recognition

Shapiro has received numerous awards and honors for her contributions to journalism and culinary history. Her work has been praised for its depth, originality, and engaging narrative style.

Personal Life

Laura Shapiro resides in the United States. She continues to write and lecture on topics related to food history and women's studies.

Related Pages

• Culinary history
• Julia Child
• Women's history
• American cuisine
• Food writing