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"Serious Books for Serious Cooks"
I believe that Americans need to know more about the food they eat and more specifically, the history of food in America. Every middle school and high school in the US should have a core collection of the best of America's culinary literature. This collection should include facsimiles of early American cookbooks and scholarly works that treat every aspect of food production and distribution. This page will concentrate on the single task of collecting into one place books in print that chronicle the glorious history of food in America.. This page was last on April 11, 2002.
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from The University of Illinois Press Peanuts: The Illustrious History of the Goober Pea.
from The University of Massachusetts Press Can She Bake a Cherry Pie?
|America Eats. By Nelson Algren. Nelson Algren was a winner of the first National Book Award, The Man with the Golden Armbut the author of a cookbook? Here it is, the never-before-published America Eats, a delightful, thoroughly entertaining look at who we are and what we love to eat. University of Iowa Press. 35 photos. 143 pp. ©1992. Cloth Stock # UI008 $25.95 .|
America's First Cuisines By Sophie D. Coe. Drawing on original accounts by Europeans and Native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. University of Texas Press. 288 pp. ©1994. Paper. Stock # TX002 $15.95.
Bananas: An American History. By Virginia Scott Jenkins. Before 1880 most Americans had never seen a banana. By 1910 bananas were so common that streets were littered with their peels. today Americans eat on average nearly 75 per year.More than a staple of the American diet, bananas have gained a secure place in the natin's culture and folklore. In this wide-ranging history of the most popular and least expensive fruit in the USA, the author shows how developments in international trade and transportation enabled banana shipments from the Caribbean to reach even the most remote North American towns. Smithsonian Institution Press. © 2000 210 pp. Paper. Illus. Stock # SM002 $16.95
Housewife: A Study of Eighteenth-Century Foods. By Kay Moss and Kathryn Hoffman. More than a cookbook, this volume is
chock full of history, folklore, and 18th century gossip! The backcountry covered in this
volume includes inland Pennsylvania, Maryland, Virginia, North and South Carolina and
Georgia. This book includes 65 receipts gleaned from unpublished manuscripts and personal
handwritten cookery books that have survived two centuries. 146 pp. © 2001
ISBN: 0-9712913-1-4. Paper
Stock # BH001 $14.95.
See also Southern Folk Medicine 1750 - 1820 by Kay Moss.
A Backcountry Herbal of Plants Both Wild and Cultivated Likely to be Found in Dooryards and Kitchen Gardens in Frontier Communities of the 18th Century. By Kay Moss. 18th-C Backcountry Lifeways Studies Program, Schiele Museum, Gastonia, NC. Paper. Illus. © 1993 40 pages. Stock # BH002 $6.00
Miss Beechers Domestic Receipt-Book. Catharine E. Beecher. With a new introduction by Janice (Jan) Bluestein Longone. Designed to make life easier and better for the average homemaker, this very popular book on cookery and household management raised womans role in the kitchen and in the household arts to a new level. Dover Publications, Inc., NY. 2001. Paper 306 + xxi pages. 40 b/w figures. Index. Facsimile of the 1858 Third Edition published in NY by Harper & Brothers. Stock # DP013 $11.95
|Centennial Buckeye Cook Book Introduction and appendixes by Andrew F. Smith. By any standard the Centennial Buckeye Cook Book "was the most important cookbook to have originated in Ohio in the 19t-century. It included more than three hundred pages of good recipes for jellies and jams, soups and sauces, fruits and vegetables, meats, poultry and fish, and confectionery, cakes and pastry, and many more. It was, however, much more than just a cookbook. Some editions featured information about medicine and the chemistry of food, how to do the laundry, how to make incehouses, hints for the sick and most unusual, hints for the well." Andrew F. Smith. This is the first reprint of the original 1876 edition. Ohio State University Press. 560 pp. © 2000, paper Stock # OS001 $22.00|
|Can She Bake a Cherry Pie? American
Women and the Kitchen in the Twentieth Century. An engaging look at
the relationship between women and cooking in American culture. This book shows how
cooking developed and evolved during the 20th-century. From Fannie Farmer to Julia
Child, new challenges arose to replace the old. Women found themselves still tied to
the kitchen, but for different reasons and with the need to acquire new skills. Univ. of Massachusetts Press. Cloth. © 2000. 192
pages. Stock # MA007 $24.95 Paper. © 2001. ISBN: 1-55849-333-6
Stock # MA009 $17.95.
Civil War Recipes: Receipts from the Pages of Godey's Lady's Book. Lily May Spaulding and John Spaulding (Editors). Godey's Lady's Book, perhaps the most popular magazine for women in 19th-Century America, had a national circulation of 150,000 during the 1860s. In addition to a wide sampling of recipes Civil War Recipes this book includes information on Union and Confederate army rations and cooking on both homefronts. The University Press of Kentucky. © 1999 262 pages. Hardcover. Stock # KE001 $19.95
.Clambake: A History and Celebration of an American Tradition. By Kathy Neustadt. An insightful examination of how public rituals like clambakes help people define who they are. University of Massachusetts Press. 240 pp. ©1992. Paper. Stock # MA006. $17.95
The Delights of Delicate Eating. By Elizabeth Robins Pennell. Intro. by Jacqueline Block Williams. A choice collection, originally published in 1896, of the culinary essays Pennell wrote for London's Pall Mall Gazette. Her air was to show that a woman could practice cooking as an art, preparing a complete aesthetic experience that combined exquisite flavors with a beautiful table, a soothing room, and lively conversation. University of Illinois Press. © 2000 288 pp. Paper. Stock # IL002 $15.00
Early American Gardens: "For Meate or Medicine." By Ann Leighton. Gardens were literally of the first importance to the early settlers of New England. To understand American culinary history it is first necessary to understand the importance of the kitchen garden as a source of both food and medicine. University of Massachusetts Press. Illustrated. 464 pp. ©1970/1986 Stock # MA002 $20.95 Paper
Note: We also offer two companion volumes by Ann Leighton. Buy the three volume set at the reduced price of $55.00 Stock # MA001.
American Gardens in the Eighteenth Century: "For Use or for Delight" An "entertaining account of the plants and gardens of a fascinating era, based on the letters, journals, invoices, and books of men and women who were interested in the discovering, the growing, and the exchanging of plants of the New and Old World." -- Library Journal, University of Massachusetts Press 514 pages. © 1976/1986 Paper. Stock # MA003 $21.95
American Gardens of the Nineteenth Century: "For Comfort and Affluence" Cited as one of the best gardening books of the year by the New York Book Review. "An invaluable resource." -- National Gardening, University of Massachusetts Press, 395 pages ©1987 Paper Stock # MA004 $20.95
Favorite Dishes: A Columbian Autograph Souvenir Cookery Book. Introductions by Reid Badger and Bruce Kraig. This is a celebrity cookbookof autographed recipes, accented by portraits of the distinguished contributors, that was compiled on the occasion of the 1893 World's Columbian Exposition in Chicago. It is a handsome sourcebook on 19th-c cookery as well as a testament to the desire of well-educated, well-placed women to use their position for social good. University of Illinois Press. © 2000. 312 pp. 24 photographs, 38 line drawings. Paper. Stock # IL003 $15.00
The Food of Paradise: Exploring Hawai`i's Culinary Heritage. by Rachel laudan. Hawai`i has one of the richest culinary heritage's in the US. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. More than 150 recipes, photographs, a bibliography of Hawai`i's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource4 for cooks, food historians, and anyone who has ever traveled to or will travel to Hawai`i. University of Hawai`i Press. 384 pages ©1996 Paper. Stock # HH001 $24.95
Food on the Frontier: Minnesota Cooking from 1850 to 1900. By Marjorie Kreidberg. This book combines lively social history with more than 275 authentic recipes. The author scoured old cookbooks, household guides, letters, diaries, and newspapers for the fascinating bits and pieces that make up this revealing account of the homemaker's vital role during Minnesota's frontier years. Minnesota Historical Society Press. 313 pp. ©1975 Paper. MH002 $10.95
Hungering for America: Italian, Irish, & Jewish Foodways in the Age of Migration. By Hasia R. Diner. Millions of immigrants were drawn to American shores, not by the mythic streets paved with gold, but rather by its tables heaped with food. How they experienced the relities of America's abundant food--its meat and white bread, its butter and cheese, fruits and vegetables, coffee and beer--reflected their earlier deprivations and shaped their ethnic practices in the new land. Harvard University Press. Cambridge. © 2001.292 pages. B/W photos. Hardcover. ISBN: 0-674-00605-4. Stock # HA007 $39.95
|Livingston and the Tomato. By A. W. Livingston with a Foreword and Appendix by Andrew F. Smith. A. W. Livingston (1821 - 98) was a Reynoldsburg, Ohio, tomato seedsman who was the best known developer of tomato varieties in the US in the 19th century. First published in 1893, this book contains both descriptions and drawings of the tomato varieties he developed. In addition, the book features over 60 tomato recipes, including ones for slicing, frying, escalloping, baking, and broiling tomatoes. Anddrew F. Smith is the author of The Tomato in America: Early History, Culture and Cookery, and Pure Ketchup: The History of America's National Condiment. Ohio State University Press. © 1998 226 pages 5,1/2 x 8,1/2 8 color plates Paper Stock # OS002 $18.95 (Signed bookplate by Andy Smith to accompany this book.)|
On the Town in New York. By Michael and Ariane Batterberry. The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolution. This 25th Anniversary Edition celebrates the endearing history of how New Yorkers have been fed and watered over the years. Illustrated. B/W and Color Photos. Routledge, New York. © 1999. ISBN: 0-415-92020-5. 379 pages. Hardcover. Stock # RB007. $30.00
Out of the Ordinary: Recipes From The Hingham Historical Society. The Hingham Historical Society, Hingham, MA. The town took its name in 1635 from a community in Norfolk County, England. The society maintains the Old Ordinary, a unique house museum chronicling 350 years of Hingham life and history. This cookbook attempts to preserve Hingham's culinary heritage. © 1998. 160 pages. Illus. Hardcover Stock # OO001 $16.95
Pilaf, Pozole, and Pad Thai: American Women and Ethnic Food. Edited by Sherrie A. Inness, Eleven scholars explore the role of ethnic food in American culture, with a particular focus on women. "A really fine collection of well-written, thoughtful, and interesting pieces, all loosely focused on the gendered nature of food behavior and the underlying theme of ethnicity.: -- Warren Belasco. University of Massachusetts Press, Amherst. © 2001. ISBN: 1-55849-286-2. Paper. 234 pages. Stock # MA010. $17.95
In Public Houses: Drink and the Revolution of Authority in Colonial Massachusetts. By David W. Conroy. In this study of the role of taverns in the development of Massachusetts society, the author brings into focus a vital and controversial but little-understood facet of public life and material culture during the colonial era. Concentrating on the Boston area, he reveals a popular culture at odds with Puritan social ideals and the colony's social and political hierarchy and one that contributes to the transformation of Massachusetts into a republican society. Univ. of North Carolina Press. 351 pages. ©1995 Paper. Stock # NC008 $18.95.
Martha Washington's Booke of Cookery. Transcribed by Karen Hess. This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery. Columbia University Press. 518 pp. ©1981 (1995 Paper Edition) Stock # CU002 $21.00.
Peanuts: The Illustrious History of the Goober Pea. Andrew F. Smith. This book follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country. Chock-full of photographs, advertisements, and peanut recipes from as early as 1847, this entertaining and enlightening volume is a testament to the culinary potential and lasting popularity of the goober pea. University of Illinois Press. Urbana and Chicago. © 2002 234 pages. Hardcover. ISBN: 0-252-02553-9. Stock # IL006 $29.95
Popped Culture: A Social History of Popcorn in America. By Andrew F. Smith. The author investigates the flavorful myths surrounding the curious kernel's introduction, the reasons behind popcorn's unflagging popularity, and its ever-increasing success thr0ugh a fortuitous association with new tchnologies, such as radio, movies, and microwaves. This is the NEW Smithsonian Institution Press edition. © 2001. 264 pages. Illus. Paper. Stock # SM004 $16.95
Produce and Conserve: The Grocer and the Consumer on the Home Front Battle-field During World War II. Ed. by Barbara McLean Ward. During W.W.II the "Little Corner Store" of Walter and Bertha Abbott of Portsmouth, NH, played a vital role by overseeing rationing, collecting scrap, and educating customers to be patriotic consumers. This colorful book, with over 200 illustrations, tells the story of this store during the years 1943-1945. University Press of New England. 208 pp. ©1994. Paper Stock # NE001 $24.95 .
Pure Ketchup: A History of America's National Condiment - with Recipes. by Andrew F. Smith. This "is the only serious work I know on this ancient condiment, how it started, how it came to America, above all how it came to be americanized, so much so that it is almost a national symbol of our food." Karen Hess, coauthor of The Taste of America. University of South Carolina Press. ©1996. 242 pages Cloth. Stock $ US005 $24.95
Pure Ketchup: A History of America's National Condiment - with Recipes. by Andrew F. Smith. This is the NEW Smithsonian Institution Press edition. © 2001. 242 pages. Illus. Paper. Stock # SM003 $16.95
Revolution at the Table: The Transformation of the American Diet. For most Americans in the 19th century, it wasn't what you ate, but how much you ate, that mattered. Late in the century, docutors wrote books like How to Be Plump and the voluptuous woman was the ideal. Levenstein provides a vivid account of the people and social forceses that redirected the American diet, spiced with colorful portraits of the reformers, scientists, businessmen, faddists and hucksters who promoted or exploited the eating revolution. Oxford University Press. 292 pp. ©1988 Hardcover. Stock # OX004 $30.00.
|Rooted in America: Foodlore of Popular Fruits and Vegetables. Edited by David Scofield Wilson and Angus Kress Gillespie. From the exotic appeal of oranges to the joy of home-grown tomatoes, many fruits and vegetables have come to play key roles in our gardening, cooking, and eating habits. This book explores ten familiar cultivars--apples, bananas, corn, cranberries, peppers, oranges, pumpkins, tobacco, tomatoes, and water-melons--to show how they have become intimately entwined with the American way of life. Rooted in America examines how these foods express our cultural values and carry meanings that derive from the contexts in which we place them. All of the essays show how these foods have slipped into our minds and hearts as symbols of what we value about ourselves and the places we live. Rooted in America will delight readers with its insights into favorite foods-proving that, no matter what their origins, all are as American as apple pie. University of Tennessee Press © 1999, 248 pp., Illustrations Paper, Stock # TP001 $16.95|
|Rum Punch & Revolution: Taverngoing and Public Life in Eighteenth-Century Philadelphia. By Peter Thompson. Taverns, besides serving liquor, offered overnight accommodations, meals, and stabling for visitors. They also served as places to gossip, gamble, find work, make trades, and gather news. Taverngoing also fostered a sense of citizenship that influenced political debate in colonial Philadelphia and became an issue in the city's revolution. The author takes the reader into the cramped confines of the colonial bar room, describing the friendships and conflicts that emerged. University of Pennsylvania Press. 265 pages. © 1999. b/w illus. Paper. Stock # UP004 $18.95|
|Saltwater Foodways: New Englanders and their food, at sea and ashore, in the 19th Century. By Sandra L. Oliver. Every now and then a book comes along that is so exceptional that you can't wait to tell your friends to run out and buy it. This book contains nearly 200 Yankee recipes such as Rhode Island jonnycakes, oyster fritters, Indian pudding and deviled lobster. This coffee-table to kitchen cookbookhistoryphoto librarywill give you many hours of reading pleasure and best of all, you get to eat the results of your culinary journey. Winner of the prestigious 1996 Jane Grigson Scholarship Award. Mystic Seaport Museum. 442 pp. ©1995 Cloth. Stock # MS001 $39.95|
Secrets of New England Cooking by Ella Shannon Bowles and Dorothy S. Towle. Illustrated by Wenderoth Saunders. Dover Publications, Inc., NY. this 2000 facsimile edition is an unabridged reprint of the 1947 edition published by M. Barrows & Co. A collection of time-honored "receipts," collected by two avid New Hampshire cooks. Over 650 recipes. Paper. 327 pages. Stock # DP012 $8.95
Sauer's Herbal Cures. By William Woys Weaver. Colonial Americans who needed to relieve a bellyache, concoct an insect repellent, brew a batch of hair dye, or mix a soothing nerve tonic knew just where to turn: Johann Christoph Sauer's Compendius Herbal. The most popular concordance of herbal remedies of the time, it remains a magnificent collection of botanical wisdom. Originally written in German by a Philadelphian apothecary and printer, the secrets of this long-lost classic have now been recovered through the living traslation of internationally known food historian Bill Weaver. Adding descriptions of the 266 plants listed, 50 period woodcuts, and cultural information that place Sauer's advice in its historical context, Weaver has made this treasury of herbal lore accessible to today's readers. Routledge Publishers: New York. © 2000. ISBN: 0-415-92360-3. 336 pages. 7 x 10. 50 line drawings. Hardcover. Stock # RB005 $37.50
Savory Suppers & Fashionable Feasts: Dining in Victorian America. By Susan Williams. A delightfully flavorful tour of dining in America during the second half of the 19th century. First published in 1985, the author has updated the bibliography and included a new introduction. The University of Tennessee Press. 335 Pages. ©1996/ 1st Paper Ed., Stock # TP002 $30.00
The Sensible Cook: Dutch Foodways in the Old and the New World. Translated and edited by Peter G. Rose. One of the most delightful and revealing documents of Dutch influence in early American history is here translated into English for the first time. De Verstandige Kock was the most favored Dutch cookbook of the entire 17th century and had a major impact on the foodways of the Dutch territories both in Holland and in the New World. Syracuse University Press. 142 pages ©1989 Hardcover. Stock # SY002 $29.95. Paper. Stock # SY001 $17.95.
A Social History of Wet Nursing in America: From Breast to Bottle. By Janet Golden. A fascinating and well researched history of wet nursing in America from the colonial era to the 20th century. Ohio State University Press, Columbus. 215 pages. © 2001 Paper. ISBN: 0-8142-5072-6. Stock # OS003 $19.95.
Southern Folk Medicine 1750 - 1820. By Kay K. Moss. This book explores methods of cure during a time when the south rlied more heavily on homespun remedies than on professionally prescribed treatments. Includes an extensive alphabetized guide to medicinal plants, their scientific names, and their traditional uses. University of South Carolina Press, Columbia. Hardcover. © 1999 Illus. 259 pages. Stock # US011 $24.95
The Taste of America. By John L. Hess and Karen Hess. Now considered a classic in food history, this readable and authentic history of food, cooking, and cookbooks in America draws on original sources such as cookery manuscripts and books and gardening manuals. The authors trace the historical decline of American food and cooking and argue that the golden age of American cookery occurred in the first half-century of the republic. University of South Carolina Press. 400 pp. ©1989 Hardcover. Stock # KH001 $19.95 (Autographed by both authors)
|The Taste of America
by John L. Hess and Karen Hess. This classic barbeque of our foodways is as
valid and as savory today as when it first tickled ribs a generation ago. Based on the
superlative authority of John L. Hess, onetime food critic of the New York Times,
and Karen Hess, the pioneering historian of cookery, The Taste of America is both
a history of American cooking and a history of the advice American cooks have been asked
by smiling celebrities to swallow.
The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now "Kool-Aid like Mother used to make" has become "Kool-Aid like Grandmother used to make," and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history.
This much-needed new edition chars Julia Child ("She's not a cook, but she plays one on TV"), chides food columnist Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan "Eat your heart out, Mother Nature"). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium. University of Illinois Press © 2000 424 pages. 51/2 x 81/4 inches. Paper. Stock # IL004 $18.95
The Tomato in America: Early History, Culture and Cookery. By Andrew F. Smith. Arguably the most popular fruit in the world, the tomato holds a favored place in the US, which ranks as the world's largest producer of commercial tomatoes. University of South Carolina Press. 234 pp. ©1994 Cloth Stock # US006 $24.95.
The True History of Chocolate. By Sophie D. Coe and Michael D. Coe. Theobroma cacao...chocolate..."the food of the gods," Delicious indulgence or cause of migraines? Aphrodisiac or medicinal tonic? Religious symbol or Mesoamerican currency? This delightful tale of one of the world's favorite foods draws upon botany, archaeology, socioeconomic, and culinary history to clear up the ambiguities and misconceptions, presenting for the first time a complete and accurate history of chocolate. Thames and Hudson. 288 pp.Hardcover ©1996. Stock # TH003 $27.50
Tupperware: The Promise of Plastic in 1950s America. By Alison J. Clarke. "This detailed and entertaining book explores how the plastic storage containers known as Tupperware rose to prominence in 1950s' America... Tupperware was more than just a clever use of plastic and an equally clever marketing tool--it was a symbol of its time and a perfect product for a consumerist age." American History. Smithsonial Institution Press. © 2001 240 pp. Illus. Paper. Stock # SM005 $16.95
Wagon Wheel Kitchens: Food on the Oregon Trail. By Jacqueline Williams. An intimate account of the lives of the overlanders, how they turned their rude wagons into homes, how they made meals both a comfort and a celebration. University Press of Kansas. 222 pp. ©1993.n Paper. Stock # UK001 $14.95
The Way We Ate: Pacific Northwest Cooking, 1843-1900. By Jacqueline Wiliams. Probing diaries, letters, business journals, and newspapers for morsels of information, food historian Jackie Williams follows peioneers from the earliest years of settlement in the Northwest. Here we encounter real American history and culture, one that vividly portrays the daily lives of the people who won the West. Washington State University Press, 240 pp. ©1996, Paper Stock # WS001 $18.95
|We Are What We Eat: Ethnic Food and the Making of Americans. by Donna R. Gabaccia We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which" Americanized" foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans' multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.© 1998 278 pages. . Harvard University Press Hardcover Stock # HA002 $24.95 Paper Stock # HA005 $16.95|
Culinary Links that Celebrate America's Culinary Past
|The Culinary Institute of America's Conrad N. Hilton Library houses an outstanding collection of specialized literature in the culinary field. The library has 300 current periodical titles and more than 52,000 volumes on cooking, baking, food and beverage management, business, history, psychology, communications, computers, and languages. They also maintain a special collection of menus, rare books, and videotapes.|
|Indiana University Bloomington Libraries -
The Lilly Library
The Lilly Library's acquisition of Mrs. John T. Gernon's collection of American cookbooks forms the core of the library's collections pertaining to food and drink.
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