A History of Cookbooks: From Kitchen to Page Over Seven Centuries Volume 64 by Notaker, Henry
A History of Cookbooks: From Kitchen to Page Over Seven Centuries Volume 64 by Notaker, Henry

A History of Cookbooks: From Kitchen to Page Over Seven Centuries Volume 64

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its...
€67,72 EUR
€67,72 EUR
SKU: 9780520294004
Product Type: Books
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Author: Henry Notaker
Format: Hardcover
Language: English
Subtotal: €67,72
A History of Cookbooks: From Kitchen to Page Over Seven Centuries Volume 64 by Notaker, Henry

A History of Cookbooks: From Kitchen to Page Over Seven Centuries Volume 64

€67,72
A History of Cookbooks: From Kitchen to Page Over Seven Centuries Volume 64 by Notaker, Henry

A History of Cookbooks: From Kitchen to Page Over Seven Centuries Volume 64

€67,72
Author: Henry Notaker
Format: Hardcover
Language: English
Description
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.

Author: Henry Notaker
Publisher: University of California Press
Published: 09/05/2017
Pages: 400
Binding Type: Hardcover
Weight: 1.45lbs
Size: 9.10h x 6.30w x 1.30d
ISBN: 9780520294004


Review Citation(s):
Choice 07/01/2018

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.
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