Cookbooks
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Recent papers in Cookbooks
Weekly gatherings around the communion table, church dinners, harvest thanksgiving services and lamington drives were essential to Churches of Christ in Australia in the second half of the 20th century. The community cookbooks that were... more
In cookbooks dedicated to vegan Black Diaspora cuisine, Chef Bryant Terry abides by a mantra: “start with the visceral, move to the cerebral, and end with the political.” This review explores Terry's recent cookbooks (Vegan Soul Kitchen,... more
Mrs W.E. Kinsey's "The 'Mems' Own Cookery Book" published in 1920 gives insights to the conditions of colonial cooking in Malaya, explores the state of colonial meals and the skills of local cooks, and provides insights to adaptations of... more
This is a master dissertation developed at the University of Northampton, United Kingdom, in 2011. It intends to investigate the origins on the connections between women and the consumption of sugar. It is known that women played a... more
What is a food narrative? How is it used in the construction processes of regional cuisines? What kind of themes are intertwined, discussed and associated with the dishes that root them to a certain area? These questions are focused on in... more
In 1932 the Italian Futurist Filippo Tommaso Marinetti published La cucina futurista, provoking the public with his "crusade against pasta" and promise to expand minds and publics with his wildly unusual recipes. Though Marinetti's debt... more
Communism, as defined as an ideology, is a socio-economic system, that existed, in some practice from, 1848-1991, ending with the fall of the Soviet Union. The goal of this system is an equal ownership of production among the masses and... more
Examines the impetus for cooking classes and cookbooks in Malaya, based on the changes noted during this cookbook's published lives prior to and after the World War II period. The lives of the YWCA Cookbook's editors are also studied.... more
A shorter version of the article on YWCA Cookery Books
The purpose of this study is to demonstrate the impact of global celebrity chefs and their discourse about food on the genre of cookbooks in Slovenia. Focusing this discourse study on cookbook topics only, the analysis demonstrates the... more
Guest blog post for Bite Club, Anthro{dendum}'s cooking project exploring autoethnography and cookbookery.
Part of Cornell Department of Architecture graduate student seminar Gastro•porn, a class-curated digital exhibition launched in May 2015. The full exhibition available online as funded and hosted by Cornell's College of Art, Architecture,... more
This paper explores the emergence and reconfigurations of “the cooking boy” on the Danish food scene. This will be done through readings of children’s cookbooks from 1975 till today. The readings will explore how cooking has been made... more
In the years of the Economic Miracle in Italy (1958–63), popular magazines, advertisements, and cookbooks mostly portrayed adult women as housewives and mothers, whose primary responsibility was feeding the family. Images of women in... more
This article deals with how the Georgian cuisine is described and depicted in seventeenth different cookbooks. The main question asked in the paper is if there is a difference between how Georgia's cuisine is depicted in cookbooks... more
This paper aims to connect Franco-Italian and Anglo-American historiographies on the history of food thanks to a focus on sociability in a cross-cultural context. As an original case-study, eighteenth century Vienna allows us to develop... more
In both the visual and verbal media of early modern Europe, a number of new genres of food representation emerged. In painting and printed images, the still-life and the genre scene developed as distinct genres of visual representation... more
Numerosas académicas y académicos han sostenido que el libro de cocina puede ser leído como literatura, destacando la función imaginativa de estos textos por encima de su dimensión práctica. Sin embargo, afirmar el valor literario de los... more
Introduction to thematic issue on food and foodways in historical archaeology.
Culinary traditions have played an integral role in the Jewish religion from its very beginning. Families have continually passed down these traditions from one generation to the next as a means to preserve Jewish culture as well as to... more
Introduction In October of 2004, La Presse asked its Quebecois reading audience a very simple question: “What is your favourite cookbook and why?” As Marie Marquis reports in her essay “The Cookbooks Quebecers Prefer: More Than Just... more
Three women, three choices: Custodia Leopoldina de Oliveira (1835-1889), Anna Henriqueta de Albuquerque Pinheiro (1871-1950), and Barbara do Amaral Camargo Penteado (1875-1963). Each author, in her own fashion, unveiled ¿ through private... more
The cookbooks of The Stork Cookery Service were established in the UK in 1939 to educate and inform readers on how to prepare food despite rationing restrictions. Given the role of the kitchen as the quintessential site of home making and... more