References

Berg, P., & Jones, R. (2003). Feeding America: The Historic American Cookbook Project. Journal of Agricultural & Food Information, 5(4), 69-75.

  • This article discusses the Historic American Cookbook Project, Michigan State University’s attempt to digitize cookbooks from the 18th, 19th and early 20th centuries; these efforts will make hundreds of public domain recipes searchable on the project’s website, as well as preserve the books for future generations of cooks.

Brown, L. K., & Mussell, K. (1984). Ethnic and regional foodways in the United States: The performance of group identity. Knoxville: University of Tennessee Press.

  • The authors explore the role of ethnic and regional food in American cooking. They propose that cookbooks are a way to preserve cultural heritage, and for cooks to reconnect with their roots.

Brownlie, D., Hewer, P., & Horne, S. (2005). Culinary Tourism: An Exploratory Reading of Contemporary Representations of Cooking. Consumption, Markets & Culture, 8(1), 7-26. doi:10.1080/10253860500068937.

  • This article claims that cookbooks are cultural artifacts rather than mere collections of recipes, and reflect the era in which they were published. While often overlooked by researchers, cookbooks actually contain a wealth of historic and social information.

Field, M. (2007). Making Food History. Gastronomica, 7 (1), 20-24. Retrieved from Academic Search Complete database.

  • The article makes the interesting point that recipe writers use Google to search for obscure foods, a practice that competes with using the Oxford Companion to Food, itself only a recent contribution. While the book has been successful, the author argues that the only hope for future success of similar academic culinary tomes is if the author allows their personality to come out in their writing. This information will be helpful in the present and future portion of the paper, as it discusses using online technology as opposed to print.

Gabaccia, D. R. (1998). We are what we eat: Ethnic food and the making of Americans. Cambridge, Mass: Harvard University Press

  • This book touches upon the differences between community cookbooks and commercial cookbooks among people of certain ethnic backgrounds living in the US. The author proposes that commercial cookbooks present ethnic cuisines through traditional, yet simplified, eyes, while community cookbooks represent a more authentic view of what people in ethnic communities actually eat.

Garland S. (2009). A cook book to be read. What about it?’: Alice Toklas, Gertrude Stein and the language of the kitchen. Comparative American Studies. 7 (1), 34-56.

  • Through the interactions between Alice B. Toklas and Gerturde Stein, the article paints a portrait of cookbooks have evolved through American history. Legitimacy is a point echoed throughout the paper; 18th and 19th century recipes often had testimonials stating the quality of the recipe, while tone of writing conveyed some form of authority.

Levenstein, H. A. (1993). Paradox of plenty: A social history of eating in modern America. New York: Oxford University Press.

  • The author discusses the social and culinary factors that have shaped Americans’ view of eating since 1930. He makes the point that while America has always had enough to eat, its culinary decisions have not always been rational or wise.

Keller-Cohen, D. (1994). The Web of Literacy: Speaking, Reading, and Writing in 17th- and 18th-Century America. Literacy: Interdisciplinary conversations. Written language series. Cresskill, N.J.: Hampton Press.

  • The author (also the editor of this tome) states that many people in 17th and 18th century America were illiterate. This poses the hypothesis that colonial cooks did not use cookbooks because they could not read them.

(2009, January). The Virtual Roundtable: Food Blogging as Citizen Journalism. World Literature Today, pp. 42-46. Retrieved from Academic Search Complete database.

  • The author discusses trends in food blogging. She makes the point that home cooks once clipped recipes from newspapers, yet today watch videos, and that online communities have taken the place of food critics. This information will be useful in second portion of the paper, as it discusses motivations for creating and reading food blogs.

Non-scholarly references

Wajda, S. (2008). Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America. Winterthur Portfolio,42(1), 77-82. Retrieved from America: History & Life database.

  • The author writes that cookbooks served as diaries or journals of women’s lives; they would include notes and clippings to take on an almost diary-like form. This parallels modern food blogging.

(2004, August 28). Julia Child. Economist, p. 78. Retrieved from Academic Search Complete database.

  • The Economist discusses Julia Child’s contribution to modern home cooking in her obituary; the most telling point is that she herself was not a classic gourmet.
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