English Language Cookbooks, 1600-1973

English Language Cookbooks, 1600-1973
Author: Lavonne B. Axford
Publisher: Detroit : Gale Research Company
Total Pages: 696
Release: 1976
Genre: Cooking
ISBN:

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Pepys at Table

Pepys at Table
Author: Christopher P. Driver
Publisher: Univ of California Press
Total Pages: 126
Release: 1984-01-01
Genre: Biography & Autobiography
ISBN: 9780520053861

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Catalog of Copyright Entries. Third Series

Catalog of Copyright Entries. Third Series
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
Total Pages: 1686
Release: 1978
Genre: Copyright
ISBN:

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Cookbook Politics

Cookbook Politics
Author: Kennan Ferguson
Publisher: University of Pennsylvania Press
Total Pages: 161
Release: 2020-05-01
Genre: Political Science
ISBN: 0812297121

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An original and eclectic view of cookbooks as political acts Cookbooks are not political in conventional ways. They neither proclaim, as do manifestos, nor do they forbid, as do laws. They do not command agreement, as do arguments, and their stipulations often lack specificity — cook "until browned." Yet, as repositories of human taste, cookbooks transmit specific blends of flavor, texture, and nutrition across space and time. Cookbooks both form and reflect who we are. In Cookbook Politics, Kennan Ferguson explores the sensual and political implications of these repositories, demonstrating how they create nations, establish ideologies, shape international relations, and structure communities. Cookbook Politics argues that cookbooks highlight aspects of our lives we rarely recognize as political—taste, production, domesticity, collectivity, and imagination—and considers the ways in which cookbooks have or do politics, from the most overt to the most subtle. Cookbooks turn regional diversity into national unity, as Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well did for Italy in 1891. Politically affiliated organizations compile and sell cookbooks—for example, the early United Nations published The World's Favorite Recipes. From the First Baptist Church of Midland, Tennessee's community cookbook, to Julia Child's Mastering the Art of French Cooking, to the Italian Futurists' proto-fascist guide to food preparation, Ferguson demonstrates how cookbooks mark desires and reveal social commitments: your table becomes a representation of who you are. Authoritative, yet flexible; collective, yet individualized; cooperative, yet personal—cookbooks invite participation, editing, and transformation. Created to convey flavor and taste across generations, communities, and nations, they enact the continuities and changes of social lives. Their functioning in the name of creativity and preparation—with readers happily consuming them in similar ways—makes cookbooks an exemplary model for democratic politics.

Current Catalog

Current Catalog
Author: National Library of Medicine (U.S.)
Publisher:
Total Pages: 1340
Release: 1980
Genre: Medicine
ISBN:

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First multi-year cumulation covers six years: 1965-70.

Food in Time and Place

Food in Time and Place
Author: Paul Freedman
Publisher: Univ of California Press
Total Pages: 421
Release: 2014-11-24
Genre: Cooking
ISBN: 0520959345

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Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Savoring the Past

Savoring the Past
Author: Barbara Ketcham Wheaton
Publisher: Simon and Schuster
Total Pages: 372
Release: 2011-01-18
Genre: Cooking
ISBN: 1439143730

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Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.

Guide to Sources for Agricultural and Biological Research

Guide to Sources for Agricultural and Biological Research
Author: J. Richard Blanchard
Publisher: Univ of California Press
Total Pages: 748
Release: 2023-07-28
Genre: Science
ISBN: 0520328736

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This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.

Resource Guide for Food Writers

Resource Guide for Food Writers
Author: Gary Allen
Publisher: Routledge
Total Pages: 320
Release: 2017-06-29
Genre: Social Science
ISBN: 1136763007

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The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the food­service professional to the ambitious home gourmet.