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A History of Cookbooks Henry Notaker

A History of Cookbooks By Henry Notaker

A History of Cookbooks by Henry Notaker

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A History of Cookbooks Summary

A History of Cookbooks: From Kitchen to Page over Seven Centuries by Henry Notaker

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

A History of Cookbooks Reviews

Notaker's impressive work of research calls for cookbooks to be read and valued the same as literature . . . . A History of Cookbooks also serves up a wonderful history of publishing, since that first printed Italian cookbook coincides with the advent of Gutenberg's press * Print Magazine *
This stirring work will enhance our engagement with the kitchens of our ancestors. * Times Literary Supplement *
A complex and dense read, and the author is to be complimented on maintaining clarity throughout. For the food historian it is a useful reminder that cookbooks have scope beyond that of mere instruction, and for the literary historian it highlights the complexities that underlie apparently simple manuals. It is a book for serious students of both fields. * Petits Propos Culinaires *
It is the work of a polyglot, a researcher passionate about his subject, and an indefatigable reader. . . . Henry Notaker's work is a reference book worth having in any good library. * Agricultural, Food and Environmental Studies *
Well-argued and researched work, taking a new and intriguing approach to a popular subject. * CHOICE *
...a dense but well-argued and researched work, taking a new and intriguing approach to a popular subject. * CHOICE *

About Henry Notaker

Henry Notaker is a literary historian who taught courses in food culture and history for over a decade. He was a foreign correspondent for the Norwegian Broadcasting Corporation and a TV host of arts and letters shows and documentaries. He is the author of numerous books and articles on European and Latin American contemporary history, food history, and culinary literature.

Table of Contents

Illustrations
Preface
Acknowledgments

PART ONE. FOOD AND TEXT-COOK AND WRITER
Prologue: A Rendezvous
1. The Cook
2. Writer and Author

PART TWO. THE TEXT AND ITS FORM
3. The Origin and Early Development of Modern Cookbooks
4. Printed Cookbooks: Diffusion, Translation, and Plagiarism
5. Organizing the Cookbook
6. Naming the Recipes
7. Pedagogical and Didactic Approaches
8. Paratexts in Cookbooks
9. The Recipe Form
10. The Cookbook Genre

PART THREE. THE TEXT AND ITS WORLD
11. Cookbooks for the Rich and the Poor
12. Health and Medicine in Cookbooks
13. Recipes for Fat Days and Lean Days
14. Vegetarian Cookbooks
15. Jewish Cookbooks
16. Cookbooks and Aspects of Nationalism
17. Decoration, Illusion, and Entertainment
18. Taste and Pleasure
19. Gender in Cookbooks and Household Books

Epilogue: Cookbooks and the Future
Notes
References
Index

Additional information

NGR9780520294004
9780520294004
0520294009
A History of Cookbooks: From Kitchen to Page over Seven Centuries by Henry Notaker
Henry Notaker
California Studies in Food and Culture
New
Hardback
University of California Press
2017-09-05
400
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
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Customer Reviews - A History of Cookbooks