The Best of the Liberated Cook was published in 1981, in the heat of a global economic recession that impacted most developed countries in the early 1980s. During this time, stagflation occurred as a result of output slowing at the same time as prices rose, dramatically impacted the economy. The United States experienced stagflation starting in the 1970s, after a series of supply shocks including a rise in oil prices, and a die-off of Peruvian anchovies, which were important in animal feed supplements. This combination of events caused the economy’s total production of goods to decline. The federal government increased the money supply and cut interest rates. However, this only triggered inflation and lay offs until Paul Volcker, Chairman of the Federal Reserve, cut the money supply and dramatically raised interest rates. Immediately output plummeted, and unemployment reached ten percent, but eventually Volker’s move triggered the recovery of the economy.

During times of economic downturns, traditional gender allocations of labor have been considered to vary more than in prosperous times. As a result, many families had both parents working outside of the home during this time. The high number of women in the labour force were also driven by the women’s movement in the 1960s. An increasing number of women were made aware of their right to independence and right to work outside of the home. The combination of economic constraints and personal aspirations necessitated contributions from women’s labour. Many women were liberated from the kitchen and the household throughout the daytime. However, despite working out of home jobs, most women were still expected to prepare dinner. The dilemma of juggling wives’ work and household responsibilities led to different mealtime expectations. Prepackaged foods became very popular and introduced into many recipes. Packaged barbecue sauce and cans of soup frequented many recipe ingredient lists. The introduction of new kitchen appliances like the microwave and food processor became very popular. These time saving tools could be used to liberate working women from spending hours preparing meals. The food processor was invented by Carl Sontheimer in 1971. Once the food processor became widely available, this time saving tool was used by many busy cooks to speed up a variety of food-preparation functions including kneading, chopping, blending, and pulverizing. Women could set aside tools like knives, graters, and mandolins and cut down on labour by using a food processor.

The microwave was another tool that revolutionized cooking in the twentieth century. There are many who claimed to have invented the microwave or the technology behind it. In 1955 a small number of wall mounted microwaves were sold. However, in 1967 Amana Radarange marketed the first countertop microwave oven that triggered the dramatic growth in the market for consumer microwave ovens. By the late 1970s and early 1980s a microwave would commonly be found in most middle-class homes. The microwave had many upsides when compared to the conventional oven. It could heat food faster than range cooking. Food cooked in a microwave often contained more nutrients, and this tool was safe to use as there were no elements that could burn cooks or light items on fire. The size of the microwave also made it easy to clean and it was not an appliance that would occupy a lot of space in the kitchen. Working parents could easily cook or thaw food in the microwave to quickly prepare a nutritious meal for their families.

The recession, shifting gender roles, and tools available truly did liberate women from the kitchen. Liberated women could spend more time at work, with their children or enjoying hobbies. The attraction of employment opportunities and economic need that frequently occurred among middle class families in the 1980s, fostered a new way of life and a new experience in the kitchen for many families during this time period. In the 1980s, cooks wanted to enjoy preparing what they made for their family to eat, by reducing the time required to complete tedious tasks. Efficiency could be reached by adopting the liberated method of food processors and microwaves. During the economic struggles of the 1980s, many families had two working parents and busy children. Needing to spend less in the kitchen, many cooks would have been drawn to recipes and technologies to help accommodate their busy lifestyles, while also breaking free of traditional gender roles in the kitchen.