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“This astonishing book brings thoroughness, discipline, and a new level of scholarship to the history and the nature of one of the commonplaces in our lives. Henry Notaker examines the cookbook through a meticulous dissection of the roles of all those who participate in its creation. He traces the complex process, from the inventive mind of the cook to the responsibilities of the writers, designers, printers, and even those who ultimately see to the distribution of a physical volume that might be found in kitchens anywhere. This is not, however, some kind of simple behind-the-scenes-at-the-zoo tour; it is a profound exploration of a cultural product through a rigorous exploration of the many contexts in which it comes into being. And, beyond that, it is marvelous to read—serious but companionable and rich with good stories. This is a treat for food lovers and for those who love reading about books.”—Nach Waxman, Kitchen Arts & Letters, New York City
“An absolutely magisterial and meticulously researched study of printed cookbooks from the Renaissance to the early twentieth century. The details revealed are immense and the author’s grasp of the material astonishing.”—Ken Albala, author of Beans: A History
“An innovative and original literary history of the Western cookbook that is extraordinarily broad in its range—from the social status of cooks to the evolution of time-keeping devices.”—Barbara Santich, author of Bold Palates: Australia’s Gastronomic Heritage
List of contents
Illustrations
Preface
Acknowledgments
PART ONE. FOOD AND TEXT-COOK AND WRITER
Prologue: A Rendezvous
1. The Cook
2. Writer and Author
PART TWO. THE TEXT AND ITS FORM
3. The Origin and Early Development of Modern Cookbooks
4. Printed Cookbooks: Diffusion, Translation, and Plagiarism
5. Organizing the Cookbook
6. Naming the Recipes
7. Pedagogical and Didactic Approaches
8. Paratexts in Cookbooks
9. The Recipe Form
10. The Cookbook Genre
PART THREE. THE TEXT AND ITS WORLD
11. Cookbooks for the Rich and the Poor
12. Health and Medicine in Cookbooks
13. Recipes for Fat Days and Lean Days
14. Vegetarian Cookbooks
15. Jewish Cookbooks
16. Cookbooks and Aspects of Nationalism
17. Decoration, Illusion, and Entertainment
18. Taste and Pleasure
19. Gender in Cookbooks and Household Books
Epilogue: Cookbooks and the Future
Notes
References
Index
About the author
Henry Notaker is a literary historian who taught courses in food culture and history for over a decade. He was a foreign correspondent for the Norwegian Broadcasting Corporation and a TV host of arts and letters shows and documentaries. He is the author of numerous books and articles on European and Latin American contemporary history, food history, and culinary literature.
Summary
A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.
Additional text
"...a dense but well-argued and researched work, taking a new and intriguing approach to a popular subject."
