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The American Cookbook: A History

Name: The American Cookbook: A History
Brand: McFarland & Company
SKU: 9780786423422
Price: 38.99 USD
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Contributors:

Carol Fisher

Publisher:

McFarland & Company

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

History, Regional & Cultural

Book Topic:

American

Audience:

Young Adult

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The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2006-02-27

ISBN 13:

9780786423422

Weight:

1.06 lbs

Size:

9.92 x 6.92 x 0.62 inches

Pages:

270

Mint Condition +

product description

Description

When colonists arrived in America, their knowledge of cooking sometimes had little in common with available ingredients. Eventually they adapted recipes from the old country for use with native foods and cooking methods. The resulting infusion nourished an enthusiasm for cookbooks, as cooks from all walks of life recorded and exchanged old and new recipes.

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). Skimming antiquity, the author whisks us through history to the first American cookbook, published by Amelia Simmons in 1796. Next she examines the cookbook revolution of the 1800s that was sparked by vigilant interest in household management and fueled by professionals and cooking schools. She heralds the charity and community cookbook, which has roots in the Civil War and thrives today. Regional and ethnic cookbooks merit discussion in their own chapter, which is followed by consideration of themes, product promotion, special collections and unusual formats. Cookbook aficionados will find familiar titles in the final chapter, "Most Influential Cookbooks of the Twentieth Century." Multiple bibliographies list notable American cookbooks, product cookbooks and booklets, alternative format cookbooks, and culinary books (books about food), as well as the author's research sources. A selected list of libraries and archives with significant cookbook and culinary collections is included, and a unique appendix reprints selected pie recipes from American cookbooks published from 1796 through 2000, demonstrating an evolving recipe format.

Instructors considering this book for use in a course may request an examination copy here.

About the Author
Writer Carol Fisher is a former teacher and lives in Kennett, Missouri.