American food exhibit lights up Vienna, Ga.
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The American kitchen was transformed by new methods of food preservation, new sources of power such as gas and electricity and a flood of new food products available year-round, not to mention hot and cold running water. Though the changes, especially the move from hearthside to stove side, began in the mid-19th century, the post-World War II industrial boom brought the most radical revolution to the kitchen. This is the cover of "Recipes for your Hotpoint Electric Range" circa 1950. Smithsonian Institution
