Title
Food On The Page: Cookbooks And American Culture,New
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What Is American Food? From Barbecue To Jello 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 Materialand Rediscovering Several Allamerican Culinary Delicacies And Oddities In The Processelias 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What are the dimensions of this book? A: This book measures six and a half inches in length, one inch in width, and nine and a half inches in height.
- Q: How many pages does 'Food on the Page' have? A: This book contains three hundred and four pages, providing a comprehensive look at American cookbooks.
- Q: What type of binding does this book have? A: This book is bound in hardcover, ensuring durability and longevity.
- Q: Who is the author of 'Food on the Page'? A: The author of this book is Megan J. Elias, who explores the history of American cookbooks.
- Q: What genre does this book belong to? A: This book falls under the History genre, specifically examining food culture in America.
- Q: Is this book suitable for culinary students? A: Yes, this book is suitable for culinary students, as it provides historical context and insights into American cookbooks.
- Q: Can beginners learn from this book? A: Yes, beginners can learn from this book; it offers a foundational understanding of American food traditions and cookbooks.
- Q: What themes are covered in 'Food on the Page'? A: The book covers themes such as American food history, cookbook trends, and the influence of food writing on culture.
- Q: How should I store this book to keep it in good condition? A: Store this book upright in a cool, dry place, away from direct sunlight, to maintain its condition.
- Q: What cleaning methods are recommended for this hardcover book? A: To clean this hardcover book, gently wipe the cover with a soft, dry cloth to remove dust.
- Q: What if the book arrives damaged? A: If the book arrives damaged, contact customer support for return instructions and potential replacement options.
- Q: Is there a return policy for 'Food on the Page'? A: Yes, there is a return policy; check the retailer’s guidelines for specific details on returns.
- Q: Can I share this book with my friends? A: Yes, you can share this book with friends; it offers engaging insights that many will find interesting.
- Q: Does this book include any recipes? A: No, this book does not include recipes; it focuses on the history and cultural significance of American cookbooks.
- Q: Will this book appeal to food historians? A: Yes, food historians will find this book appealing, as it dives deep into the evolution of American food literature.
- Q: Are there any notable cookbooks discussed in this book? A: Yes, notable cookbooks like 'The Joy of Cooking' are discussed, showcasing their impact on American cuisine.