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Books > History > History of specific subjects > Social & cultural history
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Food on the Page - Cookbooks and American Culture (Hardcover)
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Food on the Page - Cookbooks and American Culture (Hardcover)
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What is American food? From barbecue to Jell-O molds to burrito
bowls, its history spans a vast patchwork of traditions, crazes,
and quirks. A close look at these foods and the recipes behind them
unearths a vivid map of American foodways: how Americans thought
about food, how they described it, and what foods were in and out
of style at different times. 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 just as much as what we
taste. Examining a wealth of fascinating archival material-and
rediscovering several all-American culinary delicacies and oddities
in the process-Elias explores the role words play in the creation
of taste on both a personal and a national level. From Fannie
Farmer to The Joy of Cooking to food blogs, she argues, American
cookbook writers have commented on national cuisine while tempting
their readers to the table. By taking cookbooks seriously as a
genre and by tracing their genealogy, Food on the Page explains
where contemporary assumptions about American food came from and
where they might lead.
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