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Food on the Page : Cookbooks and American Culture.
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. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Philadelphia :
University of Pennsylvania Press, Inc.,
2017.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Contents; Introduction. Words About Food; 1 The Best-Fed People in the World: American Cookbooks in the Nineteenth Century; 2 An Appetite for Innovation: Cookbooks Before the Second World War; 3 Gourmet Is a Boy: Midcentury Cookbooks and Food Magazines; 4 Mastering the Art of American Cooking: Julia Child and American Cookbooks; 5 Oppositional Appetites: Cookbooks and the Counterculture in the 1960s and 1970s; 6 The Palate of Personality: Chefs and Cookbooks at the End of the Twentieth Century; 7 Origin Stories: A New Discourse in Twenty-First-Century Cookbooks.
- Epilogue. What Should We Read for Dinner?Notes; Selected Bibliography; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Z; Acknowledgments.