![]() ![]() ![]() Smith, editor-in-chief, The Oxford Encyclopedia of Food and Drink in America It is one of the best researched and documented works written about any American culinary topic."-Andrew F. " United Tastes pulls together a wide variety of diverse sources and makes extensive contributions to the study of food. United Tastes explores multiple histories-of food, cookbooks, printing, material and literary culture, and region-to illuminate the meaning and affirm the importance of America's first cookbook. Ultimately the separation between these categories dissolves as the authors show that the formation of "taste," in matters of food as well as other material expressions, was essential to building a consensus on what it was to be American. Situating American Cookery within the post-Revolutionary effort to develop a distinct national identity, Stavely and Fitzgerald demonstrate the book's significance in cultural as well as culinary terms. Keith Stavely and Kathleen Fitzgerald's United Tastes fills this gap by providing a detailed examination of the social circumstances and culinary tradition that produced this American classic. The Library of Congress has designated American Cookery (1796) by Amelia Simmons one of the eighty-eight "Books That Shaped America." Its recognition as "the first American cookbook" has attracted an enthusiastic modern audience of historians, food journalists, and general readers, yet until now American Cookery has not received the sustained scholarly attention it deserves. ![]()
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