Global ETD Search

1	“For al them that delight in Cookery”: The Production and Use of Cookery Books in England, 1300–1600 Kernan, Sarah Peters 01 September 2016 (has links) No description available. European History Medieval History England History of the Book Culinary History Cookery Early Modern European History Medieval History
2	Eating German, the American way: German and American cooking traditions, potato salad, and the culinary assimilation of German immigrants, 1820-1920. Wooley, Scott 12 May 2023 (has links) (PDF) “Eating German, the American Way” explores how and why the mayonnaise-based potato salad came to be a staple of American culinary tradition. It examines how native-born Americans and German immigrants in the nineteenth century identified themselves based on their culinary traditions and what they ate and how the interactions between, and accessibility of, those traditions created a new identity based on the sharing of recipes as the two groups mingled and assimilated to each other. It uses food as a way to understand the processes of assimilation by defining the distinctions between the two groups based on their separate repertoire of recipes, looking at the obstacles to the adoption of ingredients or techniques, and engaging with the primary sites of contact that facilitated the mixing of the cuisines to create a shared culinary identity. Cookbooks are used to establish the boundaries which defined German and American cuisine and introduce the first obstacle to be overcome, the language barrier. Magazines removed the language barrier and created the opportunity for more direct interaction between readers from both traditions, but also introduced another obstacle in the perceptions and preconceptions each group had regarding the other. Changes in the understanding of diet and nutrition in the closing decades of the century introduced another obstacle as attempts to standardize and control what Americans ate limited or excluded the contributions of immigrant groups and the language of control and standardizations reinforced preconceptions and the effects of “othering.” Restaurants and ethnic groceries functioned as the sites of direct contact, exposing native-born Americans to the food offerings of German immigrants, and providing direct access to both complete dishes and the ingredients needed to recreate them at home. As native-born Americans and German immigrants interacted and overcame these obstacles, they shared the recipes that defined them and created a new definition of what it meant to eat American food and a new identity as American eaters. German Americans Immigration Assimilation Food/Foodways 19th Century Midwest Culinary History U.S. History Cultural History Social History United States History
3	Beyond the Ancestral Skillet: Four Louisiana Women and Their Cookbooks, 1930-1970 Wolfe, Rachael 15 May 2009 (has links) Cookbooks have a unique ability to record women.s history, both private and public. Cookbooks transmit not only instructions for preparing specific dishes, but also the values of class, race and gender of the times and places in which they are created. This study will focus on several such cookbooks produced by Louisiana women in the mid-twentieth century, from the 1930s to the 1970s. Different though these works are, they collectively demonstrate that the best cookbook authors are purveyors not only of recipes, but also of class values, ethnic relations and folklore, and gender models that one generation of women endeavors to transmit to the next. Most important, this study will argue that these cookbooks provide a rich and penetrating insight into the class structure in rural Louisiana, race and accomplishment in an era of segregation, and the role of gender in domestic and professional occupation. Cookbooks Florence Roberts Dixie Meals Lena Richard New Orleans Cook Book Mary Land Mary Irvine Favorite New Orleans Recipes Louisiana culinary history New Orleans Women's history
4	Recipes of Resolve: Food and Meaning in Post-Diluvian New Orleans Menck, Jessica Claire 07 March 2012 (has links) No description available. Agricultural Economics American Studies Cultural Anthropology Ecology Minority and Ethnic Groups Nutrition Organizational Behavior Political Science Social Research Social Structure Sustainability New Orleans food meaning-making crisis disaster resiliency Hurricane Katrina food industry ethnography participatory action research food assessment civic groups leadership sustainability food systems civic agriculture culinary history

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