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"In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. Examining a wealth of fascinating archival material—and rediscovering several all-American culinary delicacies and oddities in the process—Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead"--Dust jacket.
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Previews available in: English
Subjects
Food writing, Cookbooks, Food, Food habits, American Cooking, History, Cooking, history, Cooking, american, Kochbuch, Kochen, Nahrungsaufnahme, Lebensmittel, Cookbooks -- United States -- History, Food writing -- United States -- History, Food -- United States -- History, Food habits -- United States -- History, Cooking, American -- HistoryPlaces
United StatesEdition | Availability |
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1
Food on the Page: Cookbooks and American Culture
2017, University of Pennsylvania Press
in English
0812294033 9780812294033
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WorldCat
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2
Food on the page: cookbooks and American culture
2017, PENN, University of Pennsylvania Press
in English
0812249178 9780812249170
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Libraries near you:
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Book Details
Table of Contents
Edition Notes
Includes bibliographical references (pages 245-280) and index.
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