Author: Homemakers Research Institute
Publisher: Ty Crowell Company
ISBN: 9780690072365
Category : Cookbooks
Languages : en
Pages : 1016
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Book Description
An all-purpose cookbook which compiles over eight thousand recipes for every occasion and budget, together with advice on food selection, preparation, and storage
Author: Mary Margaret McBride
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1016
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Book Description
Author: Robert I. Gordon
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1016
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Book Description
Author: Ruth Berolzheimer
Publisher: Putnam Publishing Group
ISBN: 9780399128363
Category : Cookery, American.
Languages : en
Pages : 974
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Book Description
A guide to meal planning preparation which includes numerous menus for all occasions and thousands of tested recipes
Author: Ruth Berolzheimer
Publisher: Penguin
ISBN: 9780399513886
Category : Cooking
Languages : en
Pages : 1044
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Book Description
A guide to meal planning preparation which includes numerous menus for all occasions and thousands of tested recipes
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1318
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Book Description
Author: American Field Service
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 0
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Book Description
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 616
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Book Description
Includes entries for maps and atlases.
Author:
Publisher:
ISBN:
Category : New York (N.Y.)
Languages : en
Pages : 1300
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Book Description
Author: Megan J. Elias
Publisher: University of Pennsylvania Press
ISBN: 0812294033
Category : History
Languages : en
Pages : 305
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Book Description
What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. 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.
