| Description |
ix, 260 p. : ill. ; 26 cm. |
| Summary |
"This book serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods)"--Provided by publisher. |
| Bibliography |
Includes bibliographical references (p. 229-251). |
| Contents |
The beginning of the great American recipe exchange -- Cookbooks in the colonies: English cookbooks and Amelia Simmons -- Voices from the kitchen: leaders of the nineteenth century cookbook revolution -- Authors and cooking school teachers join the ranks -- America's favorite: the charity-community cookbook -- America's cultural stew: regional and ethnic cookbooks -- Health and nutrition cookbooks in America -- Cookbooks galore: promotional/advertising cookbooks and cookbooklets -- USDA cookbooks -- Cookbooks for special audiences -- Chef and restaurant cookbooks -- Alternative format cookbooks -- Revisiting the twentieth century: cookbook pot luck -- Most influential cookbooks of the twentieth century. |
| Subject |
Cooking, American -- History.
|
|
Cooking -- United States -- History.
|
| ISBN |
0786423420 (softcover : alk. paper) |
|
9780786423422 (softcover : alk. paper) |
| Standard No. |
IG# 0786423420 |
|
YDXCP 2206580 |
|
NZ1 10654938 |
|
