When colonists arrived in America, their knowledge of cooking sometimes had little in common with available ingredients. Eventually they adapted recipes from the old country for use with native foods and cooking methods. The resulting infusion nourished an enthusiasm for cookbooks, as cooks from all walks of life recorded and exchanged old and new recipes. This book serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods). Skimming antiquity, the author whisks us through history to the first American cookbook, published by Amelia Simmons in 1796. Next she examines the cookbook revolution of the 1800s that was sparked by vigilant interest in household management and fueled by professionals and cooking schools. She heralds the charity and community cookbook, which has roots in the Civil War and thrives today. Regional and ethnic cookbooks merit discussion in their own chapter, which is followed by consideration of themes, product promotion, special collections and unusual formats. Cookbook aficionados will find familiar titles in the final chapter, “Most Influential Cookbooks of the Twentieth Century.” Multiple bibliographies list notable American cookbooks, product cookbooks and booklets, alternative format cookbooks, and culinary books (books about food), as well as the author’s research sources. A selected list of libraries and archives with significant cookbook and culinary collections is included, and a unique appendix reprints selected pie recipes from American cookbooks published from 1796 through 2000, demonstrating an evolving recipe format.
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About the Author
Carol Fisher lives in Kennett, Missouri.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars
The Story of the American Cookbook,
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This review is from: American Cookbook: A History (Paperback)
Carol Fisher has thoroughly researched the history of cookbooks as they evolved in America, beginning with the colonists.
This book shows how cookbooks expanded throughout the years to meet the needs of a changing society. Many photographs of these historical cookbooks are included. Chapters are devoted to charity/community cookbooks, regional and ethnic cookbooks, health and nutrition cookbooks, promotional advertising cookbooks, USDA cookbooks, cookbooks for special audiences, chef and restaurant cookbooks, and alternative format cookbooks. Although it is not a recipe book, the unique appendix provides a sampling of complete apple pie recipes and tracks this favorite dessert from 1796 to present day; miscellaneous cooking tips and an occasional recipe will show up in some of the excerpts and descriptions. This informative, well researched, comprehensive, historical book is packed full of facts, examples and explanations that make it interesting to read.
2 of 3 people found the following review helpful:
5.0 out of 5 stars
MMMazing,
By Pres_Beaton (Murray, KY) - See all my reviews
This review is from: American Cookbook: A History (Paperback)
This book is both interesting and entertaining. Until reading American Cookbook, A History, one does realize the impact that cookbooks have had on American culture. This must read is enjoyable and also has some tasty recipies along the way!
5.0 out of 5 stars
Excellent Guide and Discussion,
By
This review is from: American Cookbook: A History (Paperback)
This is an excellent reference and guide to historical American cookbooks. It describes the most important American cookbooks starting with colonial publications of English cookbooks and the first uniquely American cookbook by Amelia Simmons The First American Cookbook: A Facsimile of "American Cookery," 1796. It continues through early ethnic and charity cookbooks published in the mid 20th century. Overall this book is a well written and easy to read guide to the most important historical American cookbooks. Promotional blurbs for historical cookbooks commonly claim that a book is "the first" in some category with multiple claims to the same first. This book will help you to identify the real firsts and most influential cookbooks and trends that those cookbooks represent. For example which cookbook was really the first cookbook written (and published) by a black man and the first by a black woman.
An additional key piece of information in this book is the existence of the "Feeding America" digital library of historic American cookbooks maintained by Michigan State University. Historical cookbooks are of course public domain works. The Feeding America project is a wonderful resource with introductory descriptions, digital transcripts and page images of numerous historic cookbooks that you can view online.
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