{"product_id":"a-history-of-cookbooks-9780520294004","title":"A History of Cookbooks","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Notaker’s impressive work of research calls for cookbooks to be read and valued the same as literature . . . . \u003ci\u003eA History of Cookbooks \u003c\/i\u003ealso serves up a wonderful history of publishing, since that first printed Italian cookbook coincides with the advent of Gutenberg’s press\" * Print Magazine *\u003cbr\u003e“This stirring work will enhance our engagement with the kitchens of our ancestors.” * Times Literary Supplement *\u003cbr\u003e\"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 *\u003cbr\u003e“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 *\u003cbr\u003e\"Well-argued and researched work, taking a new and intriguing approach to a popular subject.” * CHOICE *\u003cbr\u003e\"...a dense but well-argued and researched work, taking a new and intriguing approach to a popular subject.\" * CHOICE *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIllustrations\u003cbr\u003e Preface\u003cbr\u003e Acknowledgments\u003cbr\u003e\u003cbr\u003e PART ONE. FOOD AND TEXT-COOK AND WRITER\u003cbr\u003e Prologue: A Rendezvous\u003cbr\u003e 1. The Cook\u003cbr\u003e 2. Writer and Author\u003cbr\u003e\u003cbr\u003e PART TWO. THE TEXT AND ITS FORM\u003cbr\u003e 3. The Origin and Early Development of Modern Cookbooks\u003cbr\u003e 4. Printed Cookbooks: Diffusion, Translation, and Plagiarism\u003cbr\u003e 5. Organizing the Cookbook\u003cbr\u003e 6. Naming the Recipes\u003cbr\u003e 7. Pedagogical and Didactic Approaches\u003cbr\u003e 8. Paratexts in Cookbooks\u003cbr\u003e 9. The Recipe Form\u003cbr\u003e 10. The Cookbook Genre\u003cbr\u003e\u003cbr\u003e PART THREE. THE TEXT AND ITS WORLD\u003cbr\u003e 11. Cookbooks for the Rich and the Poor\u003cbr\u003e 12. Health and Medicine in Cookbooks\u003cbr\u003e 13. Recipes for Fat Days and Lean Days\u003cbr\u003e 14. Vegetarian Cookbooks\u003cbr\u003e 15. Jewish Cookbooks\u003cbr\u003e 16. Cookbooks and Aspects of Nationalism\u003cbr\u003e 17. Decoration, Illusion, and Entertainment\u003cbr\u003e 18. Taste and Pleasure\u003cbr\u003e 19. Gender in Cookbooks and Household Books\u003cbr\u003e\u003cbr\u003e Epilogue: Cookbooks and the Future\u003cbr\u003e Notes\u003cbr\u003e References\u003cbr\u003e Index","brand":"University of California Press","offers":[{"title":"Default Title","offer_id":49402891764055,"sku":"9780520294004","price":28.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780520294004.jpg?v=1730481791","url":"https:\/\/bookcurl.com\/products\/a-history-of-cookbooks-9780520294004","provider":"Book Curl","version":"1.0","type":"link"}