Food on the PageFood on the Page
Cookbooks and American Culture
Title rated 0 out of 5 stars, based on 0 ratings(0 ratings)
Book, 2017
Current format, Book, 2017, 1st edition, Available .eBook
Also offered as eBook, Available. Available
"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{u2014}and rediscovering several all-American culinary delicacies and oddities in the process{u2014}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" --Inside dust jacket.
Title availability
About
Subject and genre
Details
Publication
- Philadelphia : PENN, University of Pennsylvania Press, [2017]
Opinion
More from the community
Community lists featuring this title
There are no community lists featuring this title
Community contributions
There are no quotations from this title
There are no quotations from this title
From the community