English Language Cookbooks, 1600-1973
Author: Lavonne B. Axford
Publisher: Detroit : Gale Research Company
Published: 1976
Total Pages: 696
ISBN-13:
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Author: Lavonne B. Axford
Publisher: Detroit : Gale Research Company
Published: 1976
Total Pages: 696
ISBN-13:
DOWNLOAD EBOOKAuthor: Christopher P. Driver
Publisher: Univ of California Press
Published: 1984-01-01
Total Pages: 126
ISBN-13: 9780520053861
DOWNLOAD EBOOKAuthor: Kennan Ferguson
Publisher: University of Pennsylvania Press
Published: 2020-05-01
Total Pages: 161
ISBN-13: 0812297121
DOWNLOAD EBOOKAn original and eclectic view of cookbooks as political acts Cookbooks are not political in conventional ways. They neither proclaim, as do manifestos, nor do they forbid, as do laws. They do not command agreement, as do arguments, and their stipulations often lack specificity — cook "until browned." Yet, as repositories of human taste, cookbooks transmit specific blends of flavor, texture, and nutrition across space and time. Cookbooks both form and reflect who we are. In Cookbook Politics, Kennan Ferguson explores the sensual and political implications of these repositories, demonstrating how they create nations, establish ideologies, shape international relations, and structure communities. Cookbook Politics argues that cookbooks highlight aspects of our lives we rarely recognize as political—taste, production, domesticity, collectivity, and imagination—and considers the ways in which cookbooks have or do politics, from the most overt to the most subtle. Cookbooks turn regional diversity into national unity, as Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well did for Italy in 1891. Politically affiliated organizations compile and sell cookbooks—for example, the early United Nations published The World's Favorite Recipes. From the First Baptist Church of Midland, Tennessee's community cookbook, to Julia Child's Mastering the Art of French Cooking, to the Italian Futurists' proto-fascist guide to food preparation, Ferguson demonstrates how cookbooks mark desires and reveal social commitments: your table becomes a representation of who you are. Authoritative, yet flexible; collective, yet individualized; cooperative, yet personal—cookbooks invite participation, editing, and transformation. Created to convey flavor and taste across generations, communities, and nations, they enact the continuities and changes of social lives. Their functioning in the name of creativity and preparation—with readers happily consuming them in similar ways—makes cookbooks an exemplary model for democratic politics.
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
Published: 1978
Total Pages: 1686
ISBN-13:
DOWNLOAD EBOOKAuthor: National Library of Medicine (U.S.)
Publisher:
Published: 1980
Total Pages: 1340
ISBN-13:
DOWNLOAD EBOOKFirst multi-year cumulation covers six years: 1965-70.
Author: Paul Freedman
Publisher: Univ of California Press
Published: 2014-11-24
Total Pages: 421
ISBN-13: 0520959345
DOWNLOAD EBOOKFood and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author: Gary Allen
Publisher: Routledge
Published: 2017-06-29
Total Pages: 320
ISBN-13: 1136763007
DOWNLOAD EBOOKThe Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodservice professional to the ambitious home gourmet.
Author: Barbara Ketcham Wheaton
Publisher: Simon and Schuster
Published: 2011-01-18
Total Pages: 372
ISBN-13: 1439143730
DOWNLOAD EBOOKWheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.
Author: Arthur and Elizabeth Schlesinger Library on the History of Women in America
Publisher:
Published: 1984
Total Pages: 822
ISBN-13:
DOWNLOAD EBOOKAuthor: Andrew Smith
Publisher:
Published: 2013-01-31
Total Pages: 2556
ISBN-13: 0199734968
DOWNLOAD EBOOKHome cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.