| Description |
xi, 351 pages ; 24 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Part 1. Cooks and books. Adapted to this country -- Culinary tradition -- Print culture -- Part 2. Connecticut. Society and nationality -- Domestic culture -- Agriculture, fishing, horticulture -- Part 3. American cookery, by an American Orphan -- The cookbook -- The author and the printers -- The readers and the editions. |
| Summary |
"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. 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. 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. 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. 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."--Provided by publisher. |
| Subject |
Simmons, Amelia. American cookery.
|
|
Cooking -- United States -- History -- 18th century.
|
|
Cooking -- United States -- History -- 18th century -- Sources.
|
|
Cooking, American -- Early works to 1800.
|
|
United States -- Social life and customs.
|
|
Cookbooks.
|
|
Medicine -- History -- 18th century.
|
|
Simmons, Amelia. American cookery.
|
|
Cookbooks as Topic (DNLM)D055927
|
|
Cooking -- history (DNLM)D003296Q000266
|
|
Social Conditions -- history (DNLM)D012924Q000266
|
|
History, 18th Century (DNLM)D049671
|
|
United States (DNLM)D014481
|
|
cookbooks. (CStmoGRI)aat300026109
|
|
American cookery (Simmons, Amelia) (OCoLC)fst01395527
|
|
Medicine (OCoLC)fst01014893
|
|
Cookbooks (OCoLC)fst01754965
|
|
Cooking (OCoLC)fst01754966
|
|
Cooking, American (OCoLC)fst01753224
|
|
Manners and customs (OCoLC)fst01007815
|
|
United States (OCoLC)fst01204155
|
| Chronological Term |
1700-1799
|
| Genre/Form |
Cookbook (DNLM)D055823
|
|
cookbooks. (CStmoGRI)aatgf300026109
|
|
Cookbooks (OCoLC)fst01752725
|
|
Early works (OCoLC)fst01411636
|
|
History (OCoLC)fst01411628
|
|
Sources (OCoLC)fst01423900
|
|
Cookbooks.
|
| Added Author |
Fitzgerald, Kathleen, 1952- author.
|
| ISBN |
9781625343222 (paperback) |
|
1625343221 (paperback) |
|
9781625343215 (hardcover) |
|
1625343213 (hardcover) |
|
