Cover; Contents; Introduction. Words About Food; 1 The Best-Fed People in the World: American Cookbooks in the Nineteenth Century; 2 An Appetite for Innovation: Cookbooks Before the Second World War; 3 Gourmet Is a Boy: Midcentury Cookbooks and Food Magazines; 4 Mastering the Art of American Cooking: Julia Child and American Cookbooks; 5 Oppositional Appetites: Cookbooks and the Counterculture in the 1960s and 1970s; 6 The Palate of Personality: Chefs and Cookbooks at the End of the Twentieth Century; 7 Origin Stories: A New Discourse in Twenty-First-Century Cookbooks
Epilogue. What Should We Read for Dinner?Notes; Selected Bibliography; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Z; Acknowledgments
Summary
In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level
Bibliography
Includes bibliographical references (pages 245-280) and index
