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

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Product Details
University of California Press
Publish Date
6.3 X 9.1 X 1.3 inches | 1.45 pounds
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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.
"This stirring work will enhance our engagement with the kitchens of our ancestors."-- "Times Literary Supplement"
"A complex and dense read, and the author is to be complimented on maintaining clarity throughout. For the food historian it is a useful reminder that cookbooks have scope beyond that of mere instruction, and for the literary historian it highlights the complexities that underlie apparently simple manuals. It is a book for serious students of both fields."-- "Petits Propos Culinaires"
"It is the work of a polyglot, a researcher passionate about his subject, and an indefatigable reader. . . . Henry Notaker's work is a reference book worth having in any good library."-- "Agricultural, Food and Environmental Studies"
"Well-argued and researched work, taking a new and intriguing approach to a popular subject."-- "CHOICE" (12/1/2018 12:00:00 AM)
"...a dense but well-argued and researched work, taking a new and intriguing approach to a popular subject."-- "CHOICE" (7/1/2018 12:00:00 AM)
"Notaker's impressive work of research calls for cookbooks to be read and valued the same as literature . . . . A History of Cookbooks also serves up a wonderful history of publishing, since that first printed Italian cookbook coincides with the advent of Gutenberg's press"-- "Print Magazine"