Cookbooks as Primary Sources for Writing History
A B ibliographer ' s V iew
Bibliographic Data
| ID | 12800002 |
|---|---|
| Authors | Elizabeth Driver (corresponding author) |
| Year | 2009 |
| Volume | 12 |
| Issue | 3 |
| Pages | 257-274 |
| Publication date | 2009-07-20 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food Culture & Society (JOURNAL) |
| Journal identifiers | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Publisher | Routledge (PUBLISHER • GB) |
| DOI | 10.2752/175174409x431987 |
| OpenAlex | W1856511370 |
| Language | EN |
| Citations received | 14 |
Cookbooks are important primary sources for food historians, and every culinary manual has a unique publishing history, set within the national context of a country's publishing industry. This paper argues that it is necessary to consider a cookbook's publishing history to interpret the meaning between the covers and to assess the book's significance within the society. I draw on case studies from my recently published Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949 to show how bibliographical evidence can contribute to an understanding of a food culture, help evaluate the degree to which a text reflects kitchen practice, reveal important aspects of authorship (including pseudonyms), and illuminate the phenomenon of community cookbooks
Archaeology · Art · Context (archaeology · Epistemology · Library science · Literature · Meaning (existential · Media studies · Phenomenon · Project commissioning · Publishing · Set (abstract data type · Sociology · Computer Science · Culinary Culture and Tourism · Historical Studies and Socio-cultural Analysis · History · Psychology
Native Informants in the Kitchen
Cookbooks
Can historians order off the menu
A Hope for Historical Cooking
Creating community, one byte at a time
Community, domestic labor, technology, and commercial food
Ten centuries of Chinese food writing
Writing Cuisine in the Spanish Caribbean
Co-opting domesticity
The history of participatory practices
A Taste of the Past
Constructing Culinary Knowledge
Feeding on fancies with recipe books during the period of China’s great famine (1958–1961)
Where's the Joy in Cooking? Representations of Taste, Tradition, and Science in theJoy of Cooking
| Unique citing works | 14 |
|---|---|
| Citations per year | 1.08 |
| Citation span | 2013 - 2026 (14) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 13 |