Food on the Page : : Cookbooks and American Culture / / Megan J. Elias.
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...
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Place / Publishing House: | Philadelphia : : University of Pennsylvania Press, , [2017] ©2017 |
Year of Publication: | 2017 |
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Physical Description: | 1 online resource (304 p.) :; 10 illus. |
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Elias, Megan J., author. aut http://id.loc.gov/vocabulary/relators/aut Food on the Page : Cookbooks and American Culture / Megan J. Elias. Philadelphia : University of Pennsylvania Press, [2017] ©2017 1 online resource (304 p.) : 10 illus. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Frontmatter -- Contents -- Introduction. Words About Food -- Chapter 1. The Best-Fed People in the World: American Cookbooks in the Nineteenth Century -- Chapter 2. An Appetite for Innovation: Cookbooks Before the Second World War -- Chapter 3. Gourmet Is a Boy: Midcentury Cookbooks and Food Magazines -- Chapter 4. Mastering the Art of American Cooking: Julia Child and American Cookbooks -- Chapter 5. Oppositional Appetites: Cookbooks and the Counterculture in the 1960s and 1970s -- Chapter 6. The Palate of Personality: Chefs and Cookbooks at the End of the Twentieth Century -- Chapter 7. Origin Stories: A New Discourse in Twenty-First-Century Cookbooks -- Epilogue. What Should We Read for Dinner? -- Notes -- Selected Bibliography -- Index -- Acknowledgments restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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. Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 26. Aug 2020) American History. American Studies. Cultural Studies. HISTORY / United States / 19th Century. bisacsh Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2017 9783110540550 ZDB-23-DGG Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE ENGLISH 2017 9783110625264 Title is part of eBook package: De Gruyter EBOOK PACKAGE History 2017 9783110547764 ZDB-23-DEG Title is part of eBook package: De Gruyter Penn Press eBook Package 2017 9783110550306 print 9780812249170 https://doi.org/10.9783/9780812294033 https://www.degruyter.com/isbn/9780812294033 Cover https://www.degruyter.com/cover/covers/9780812294033.jpg |
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English |
format |
eBook |
author |
Elias, Megan J., Elias, Megan J., |
spellingShingle |
Elias, Megan J., Elias, Megan J., Food on the Page : Cookbooks and American Culture / Frontmatter -- Contents -- Introduction. Words About Food -- Chapter 1. The Best-Fed People in the World: American Cookbooks in the Nineteenth Century -- Chapter 2. An Appetite for Innovation: Cookbooks Before the Second World War -- Chapter 3. Gourmet Is a Boy: Midcentury Cookbooks and Food Magazines -- Chapter 4. Mastering the Art of American Cooking: Julia Child and American Cookbooks -- Chapter 5. Oppositional Appetites: Cookbooks and the Counterculture in the 1960s and 1970s -- Chapter 6. The Palate of Personality: Chefs and Cookbooks at the End of the Twentieth Century -- Chapter 7. Origin Stories: A New Discourse in Twenty-First-Century Cookbooks -- Epilogue. What Should We Read for Dinner? -- Notes -- Selected Bibliography -- Index -- Acknowledgments |
author_facet |
Elias, Megan J., Elias, Megan J., |
author_variant |
m j e mj mje m j e mj mje |
author_role |
VerfasserIn VerfasserIn |
author_sort |
Elias, Megan J., |
title |
Food on the Page : Cookbooks and American Culture / |
title_sub |
Cookbooks and American Culture / |
title_full |
Food on the Page : Cookbooks and American Culture / Megan J. Elias. |
title_fullStr |
Food on the Page : Cookbooks and American Culture / Megan J. Elias. |
title_full_unstemmed |
Food on the Page : Cookbooks and American Culture / Megan J. Elias. |
title_auth |
Food on the Page : Cookbooks and American Culture / |
title_alt |
Frontmatter -- Contents -- Introduction. Words About Food -- Chapter 1. The Best-Fed People in the World: American Cookbooks in the Nineteenth Century -- Chapter 2. An Appetite for Innovation: Cookbooks Before the Second World War -- Chapter 3. Gourmet Is a Boy: Midcentury Cookbooks and Food Magazines -- Chapter 4. Mastering the Art of American Cooking: Julia Child and American Cookbooks -- Chapter 5. Oppositional Appetites: Cookbooks and the Counterculture in the 1960s and 1970s -- Chapter 6. The Palate of Personality: Chefs and Cookbooks at the End of the Twentieth Century -- Chapter 7. Origin Stories: A New Discourse in Twenty-First-Century Cookbooks -- Epilogue. What Should We Read for Dinner? -- Notes -- Selected Bibliography -- Index -- Acknowledgments |
title_new |
Food on the Page : |
title_sort |
food on the page : cookbooks and american culture / |
publisher |
University of Pennsylvania Press, |
publishDate |
2017 |
physical |
1 online resource (304 p.) : 10 illus. Issued also in print. |
contents |
Frontmatter -- Contents -- Introduction. Words About Food -- Chapter 1. The Best-Fed People in the World: American Cookbooks in the Nineteenth Century -- Chapter 2. An Appetite for Innovation: Cookbooks Before the Second World War -- Chapter 3. Gourmet Is a Boy: Midcentury Cookbooks and Food Magazines -- Chapter 4. Mastering the Art of American Cooking: Julia Child and American Cookbooks -- Chapter 5. Oppositional Appetites: Cookbooks and the Counterculture in the 1960s and 1970s -- Chapter 6. The Palate of Personality: Chefs and Cookbooks at the End of the Twentieth Century -- Chapter 7. Origin Stories: A New Discourse in Twenty-First-Century Cookbooks -- Epilogue. What Should We Read for Dinner? -- Notes -- Selected Bibliography -- Index -- Acknowledgments |
isbn |
9780812294033 9783110540550 9783110625264 9783110547764 9783110550306 9780812249170 |
callnumber-first |
T - Technology |
callnumber-subject |
TX - Home Economics |
callnumber-label |
TX644 |
callnumber-sort |
TX 3644 |
url |
https://doi.org/10.9783/9780812294033 https://www.degruyter.com/isbn/9780812294033 https://www.degruyter.com/cover/covers/9780812294033.jpg |
illustrated |
Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641.300973 |
dewey-sort |
3641.300973 |
dewey-raw |
641.300973 |
dewey-search |
641.300973 |
doi_str_mv |
10.9783/9780812294033 |
oclc_num |
986102224 |
work_keys_str_mv |
AT eliasmeganj foodonthepagecookbooksandamericanculture |
status_str |
n |
ids_txt_mv |
(DE-B1597)481225 (OCoLC)986102224 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2017 Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE ENGLISH 2017 Title is part of eBook package: De Gruyter EBOOK PACKAGE History 2017 Title is part of eBook package: De Gruyter Penn Press eBook Package 2017 |
is_hierarchy_title |
Food on the Page : Cookbooks and American Culture / |
container_title |
Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2017 |
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