Invention of the Modern Cookbook
Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time.\ Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing...
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This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting—and a lot more fun.
Preface viiAcknowledgments ixIntroduction xiTimeline xxxi1 Culinary Authority 12 Intelligible Recipes and Competent Instruction 393 Complementary Material 754 Celebrity Chefs 1175 Marketing Strategies 1556 Niche and Specially Cookbooks 1917 Point of View 229Selected Bibliography 253Index 259
\ From the Publisher"Food historian Sandra Sherman looks into the present-day fascination with cookbooks and celebrity chefs, showing how the modern cookbook has roots going back as far as 17th-century England. She shows how even the first cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal. Sherman describes how cookbook writers and publishers kept ahead of changes in readership and cultural conditions by using marketing and promotion techniques that are still practiced today, and she shows how they ultimately developed cookbooks with the 'modern' characteristics that we take for granted today. While\ the author's writing style is a bit on the academic side, jargon is kept to a minimum, making this book suitable both for academics and adventurous general readers."\ -\ Reference & Research Book News\ "Recommended. Large academic libraries serving upper-division undergraduates through researchers/faculty."\ -\ Choice\ \ \
