Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future
Published in Hartford in 1796, this volume in the American Antiquarian Cookbook Collection is a facsimile edition of one of the most important documents in American culinary history.
The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history.
... PQHN; “How to Safely Lose Fat,” advertisement for Sleepy Water Company bath salts, Atlanta Daily World, 16 January 1935, 6, PQHN; “Bathe Your Way to Health,” advertisement for Brooks Health Baths, Los Angeles Sentinel, 24 May 1934, ...
Any reader interested in the role of food in history, culture, or politics, the production or consumption of food, or the teaching of critical thinking will find this book hard to put down."—Marion Nestle, Professor, New York University, ...
Keto cooking made easy with one pot recipes.
The Heritage Cookbook will help make sense of how our ancestors’ genes affect our health today.
One from that article isstill a family favorite: Julia Harrison Adams's Pimento Cheese Spread.” Jeanne Y. Miles, Santa Fe, NM, letter JULY 4, 1979: “TANGLEWOOD: A PICNIC AMONG THE MASTERS: SOME PICNICHAMPER FAVORITES FOR A BANQUET ...
This delightful collection of delicious recipes helps us commemorate African-American history throughout the year.
Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work.
Hunter, Lynette. “Cookery Books: A Cabinet of Rare Devices and Conceits.” Petits Propos Culinaires 5 (May 1980): 19–34. . “Women and Domestic Medicine: Lady Experimenters, 1570–1620.” In Women, Science and Medicine 1500–1700: Mothers ...