Author: Lavonne B. Axford
Publisher: Detroit : Gale Research Company
ISBN:
Category : Cooking
Languages : en
Pages : 696

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Book Description

Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 0802047904
Category : Cooking
Languages : en
Pages : 1326

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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

Author: R.R. Bowker Company. Department of Bibliography
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 928

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Author: New York Public Library. Research Libraries
Publisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 580

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Author: Harva Hachten
Publisher: Wisconsin Historical Society
ISBN: 0870205536
Category : Cooking
Languages : en
Pages : 417

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Book Description
The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.

Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2358

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Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 94

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Author: John van Willigen
Publisher: University Press of Kentucky
ISBN: 0813146909
Category : History
Languages : en
Pages : 294

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Book Description
A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentucky's Cookbook Heritage, John van Willigen explores the Bluegrass State's cultural and culinary history, through the rich material found in regional cookbooks. He begins in 1839, with Lettice Bryan's The Kentucky Housewife, which includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting attitudes and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.

Author: Judith Fertig
Publisher: Harvard Common Press
ISBN: 9781558321458
Category : Cooking
Languages : en
Pages : 454

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Book Description
400 recipes that celebrate the bountiful harvests, creative cooks, and comforting foods of American heartland.

Author: Doris Witt
Publisher: Oxford University Press, USA
ISBN: 0195110625
Category : African American women
Languages : en
Pages : 305

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Book Description
Black Hunger looks at how the association of African American women withfood has helped structure twentieth-century U.S. psychic, cultural,sociopolitical, and economic life. Taking as her main focus the debates over theauthenticity of soul food during the tumultuous era of the late 1960's and early1970's, Doris Witt locates complex practices of black intraracial othering inrelation to an ongoing narrative of white fascination with black culture.