{"product_id":"food-on-the-page-9780812249170","title":"Food on the Page","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eIn 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 national level.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Cookbooks tell us who we are and aspire to be, and in this useful, deeply researched and witty guide to American cooking instruction, Megan Elias illuminates little-known facts and limns the evolution of our tastes-from Amelia Simmons's \u003ci\u003eAmerican Cookery of 1796\u003c\/i\u003e to the reality TV chefs and food bloggers of today.\" * Alex Prud'homme, author of \u003ci\u003eThe French Chef in America: Julia Child's Second Act\u003c\/i\u003e *","brand":"University of Pennsylvania Press","offers":[{"title":"Default Title","offer_id":49405730160983,"sku":"9780812249170","price":27.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780812249170.jpg?v=1730493425","url":"https:\/\/bookcurl.com\/products\/food-on-the-page-9780812249170","provider":"Book Curl","version":"1.0","type":"link"}