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Comment: Book is in very good condition with moderate wear to cover, tight binding. Text is clean of any markings, writing, or highlighting. Ex-library book with typical markings and labels. Mylar protective dust jacket cover also included.
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Invention of the Modern Cookbook Hardcover – April 15, 2010

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Editorial Reviews


• Provides the first analysis of what a modern cookbook actually is and shows how its characteristics originated in the 18th century

• Demonstrates that celebrity chefs, with their related marketing apparatus, were alive and well in the 18th century

• Traces the development of cookbooks from women's domestic manuscripts, using original manuscripts from the 17th and 18th centuries

• Demonstrates how cookbooks became democratized and reader-friendly

• Numerous recipes and quotations from original manuscripts from the 17th and 18th centuries

• A substantial timeline ranging from 1500 to 1800, describing the major events in culinary history

• Dozens of original period prints by well-known artists relating to food, plus images from major culinary texts

• A glossary of foreign and specialized culinary terms

• A selected bibliography including electronic resources to help readers find primary and secondary materials relating to culinary history

"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."




"In this brilliant book, Sandra Sherman sheds new light on one of the biggest literary and media phenomena of all time: the modern cookbook. Her scholarship is impeccable, her thinking sharp and new. As she combs through more than three hundred years of culinary records, Sherman reveals why our appetite for cookbooks is endless, and why their legacy and promises continue to endure—and evolve. Anyone who wants to understand the history of the blockbuster cookbook (and its consistently winning formulas) must read this book." (Laura Schenone, author of James Beard Award–winning A Thousand Years Over a Hot Stove: A History of American Women Told Through Food, Recipes, and Remembrances and The Lost Ravioli Recipes of Hoboken: A Search for Food and Family)

Best Books of the Month
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Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 261 pages
  • Publisher: Greenwood (April 15, 2010)
  • Language: English
  • ISBN-10: 1598844865
  • ISBN-13: 978-1598844863
  • Product Dimensions: 1 x 6.2 x 9.5 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #3,233,365 in Books (See Top 100 in Books)

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0 of 1 people found the following review helpful By Midwest Book Review on May 9, 2010
Format: Hardcover
Cookbooks are a universally popular and every month sees dozens and dozens new cookbook titles being published every month. Indeed, the Midwest Book Review features a regular monthly review column called "The Cookbook Shelf" in order to accommodate them. But cookbooks, celebrity chefs, and the culinary arguments over them and contests for acceptance between them is no new phenomena but goes back into early decades of the18th century. A superbly organized and painstakingly researched 300-page compendium, "Invention Of The Modern Cookbook" by food historian Sandra Sherman begins with an informed introduction, then moves on to the issue of culinary authority and the rise of celebrity chefs, examples of early cookbook texts, and the role marketing strategies played with respect to cookbook publishing. Of special note is the chapter devoted to niche and specialty cookbooks. Enhanced with the inclusion of an extensive bibliography and a comprehensive index, Sandra Sherman's "Invention Of The Modern Cookbook" is especially appropriate for academic library reference shelves and would prove to be a welcome and popular addition to community library collections for the non-specialist general reader with an interest in cookbooks and cookbook history.
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Invention of the Modern Cookbook
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