History of Cookbooks

From Kitchen to Page over Seven Centuries

AvHenry Notaker

Inbunden, Engelska, 2017

Del 64 i serien California Studies in Food and Culture

340 kr

Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

Fler format och utgåvor

Häftad

232 kr

Beskrivning

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

Produktinformation

Utgivningsdatum:2017-09-05
Mått:160 x 231 x 33 mm
Vikt:658 g
Format:Inbunden
Språk:Engelska
Serie:California Studies in Food and Culture
Antal sidor:400
Förlag:University of California Press
ISBN:9780520294004

Utforska kategorier

Mer om författaren

Henry Notaker is a literary historian who taught courses in food culture and history for over a decade. He was a foreign correspondent for the Norwegian Broadcasting Corporation and a TV host of arts and letters shows and documentaries. He is the author of numerous books and articles on European and Latin American contemporary history, food history, and culinary literature.

Recensioner i media

"Notaker’s impressive work of research calls for cookbooks to be read and valued the same as literature . . . . A History of Cookbooks also serves up a wonderful history of publishing, since that first printed Italian cookbook coincides with the advent of Gutenberg’s press"

Innehållsförteckning

IllustrationsPrefaceAcknowledgmentsPART ONE. FOOD AND TEXT-COOK AND WRITERPrologue: A Rendezvous1. The Cook2. Writer and AuthorPART TWO. THE TEXT AND ITS FORM3. The Origin and Early Development of Modern Cookbooks4. Printed Cookbooks: Diffusion, Translation, and Plagiarism5. Organizing the Cookbook6. Naming the Recipes7. Pedagogical and Didactic Approaches8. Paratexts in Cookbooks9. The Recipe Form10. The Cookbook GenrePART THREE. THE TEXT AND ITS WORLD11. Cookbooks for the Rich and the Poor12. Health and Medicine in Cookbooks13. Recipes for Fat Days and Lean Days14. Vegetarian Cookbooks15. Jewish Cookbooks16. Cookbooks and Aspects of Nationalism17. Decoration, Illusion, and Entertainment18. Taste and Pleasure19. Gender in Cookbooks and Household BooksEpilogue: Cookbooks and the FutureNotesReferencesIndex