Food on the Page

Food on the Page
Author: Megan J. Elias
Publisher: University of Pennsylvania Press
Total Pages: 304
Release: 2017-05-31
Genre: Cooking
ISBN: 0812249178
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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 national level.


Food on the Page
Language: en
Pages: 304

Food on the Page

Authors: Megan J. Elias
Categories: Cooking
Type: BOOK - Published: 2017-05-31 - Publisher: University of Pennsylvania Press

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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 da
Food Americana
Language: en
Pages: 214

Food Americana

Authors: David Page
Categories: Antiques & Collectibles
Type: BOOK - Published: 2021-05-04 - Publisher: Mango Media Inc.

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Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read."
The Cooking Gene
Language: en
Pages: 504

The Cooking Gene

Authors: Michael W. Twitty
Categories: Cooking
Type: BOOK - Published: 2018-07-31 - Publisher: HarperCollins

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2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Non
United Tastes
Language: en
Pages: 0

United Tastes

Authors: Keith W. F. Stavely
Categories: Cookbooks
Type: BOOK - Published: 2017 - Publisher:

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The Library of Congress has designated American Cookery (1796) by Amelia Simmons one of the eighty-eight "Books That Shaped America." Its recognition as "the fi
Salt, Fat, Acid, Heat
Language: en
Pages: 480

Salt, Fat, Acid, Heat

Authors: Samin Nosrat
Categories: Cooking
Type: BOOK - Published: 2017-04-25 - Publisher: Simon and Schuster

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Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of