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"This book serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods)"--Provided by publisher.
Author
Description
"He presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This fascinating culinarian is John Dabney (1821-1900), who was born a slave, but later built an enterprising catering business. Dabney is just one of 175 influential cooks and restaurateurs...
Author
Description
Examines the relationship between trends and innovations in the kitchen and American cultural attitudes.
Examining the relationship between trends and innovations in the kitchen and the cultural attitudes beyond its four walls, writer Gdula creates a lively portrait of over 350 years of American domestic life. He explores major historic themes, including the challenges of procurement in the seventeenth century, preservation in the eighteenth century,...
Author
Description
As any cook knows, every meal, and every diet, has a story--whether it relates to presidents and first ladies or to the poorest of urban immigrants. Cultural historian Haber has spent years excavating stories of the ways in which meals cooked and served by women have shaped American history. This book brings together the best of those stories, from the 1840s to the present, focusing on a remarkable assembly of little-known or forgotten Americans who...
Author
Description
"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...
Author
Description
"In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers an analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly examining the cultural assumptions and anxieties - particularly about women and domesticity - they contain." "Neuhaus's in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed...
Description
Almost immediately, the Civil War transformed the way Southerners ate, devastating fields and food transportation networks. The war also spurred Southerners to canonize prewar cooking styles, resulting in cuisine that retained nineteenth-century techniques in a way other American cuisines did not. This fascinating book presents a variety of Civil War-era recipes from the South, accompanied by eye-opening essays describing this tumultuous period in...
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