American Cookbooks from 1798 to 2010: The Collapse of the Art of Cooking in America
Loading...
Authors
Weingart, Rebecca
Issue Date
2010
Type
Thesis
Language
en_US
Keywords
Alternative Title
Abstract
From American Cookery to the modern world of the Food Network, we will
focus on specific aspects of each cookbook, including the structure and divisions of the
sections, the intended audience or assumed reader, the ingredients, the language, and the
visual presence of the food on the page. We willieamjust what it is that can be deduced
about transformations in our food culture through the survey of cookbooks. We will
approach each cookbook as a historical document, which represents the era of
publication. Among the changes which have affected the food culture in the United
States, advances in technology, global events, and changing food tastes and lifestyles are
three prominent factors in shaping the current food situation we face today. Using
cookbooks as historical documents of our changing food culture will provide insight into
our society's current food and cooking experience.
Description
38 p.
Citation
Publisher
License
U.S. copyright laws protect this material. Commercial use or distribution of this material is not permitted without prior written permission of the copyright holder. All rights reserved.