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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| Superior document: | Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2017 |
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| Place / Publishing House: | Philadelphia : : University of Pennsylvania Press, , [2017] ©2017 |
| Year of Publication: | 2017 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (304 p.) :; 10 illus. |
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Table of 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