Books that cook
Subtitle: the making of a literary meal
By: edited by Jennifer Cognard-Black and Melissa A. Goldthwaite ; with a foreword by Marion Nestle
Publisher: New York University Press
Published: 2014
Language: eng
Number of pages: 343
ISBN-13: 9781479830213
Subjects: Food in literature; Cooking; Cooking in literature
Description: "Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature-- forms of storytelling and memory-making all their own." --
Notes: Includes bibliographical references.