A History of Cookbooksprovides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.
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 astonishing book brings thoroughness, discipline, and a new level of scholarship to the history and the nature of one of the commonplaces in our lives. Henry Notaker examines the cookbook through a meticulous dissection of the roles of all those who participate in its creation. He traces the complex process, from the inventive mind of the cook to the responsibilities of the writers, designers, printers, and even those who ultimately see to the distribution of a physical volume that might be found in kitchens anywhere. This is not, however, some kind of simple behind-the-scenes-at-the-zoo tour; it is a profound exploration of a cultural product through a rigorous exploration of the many contexts in which it comes into being. And, beyond that, it is marvelous to read—serious but companionable and rich with gl3(