Henry Notaker (Author)
A History of Cookbooks provides 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.
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Chapter
Elizabeth Spiller;
(2016)
Recipes for Knowledge: Maker’s Knowledge Traditions, Paracelsian Recipes, and the Invention of the Cookbook, 1600–1660
(/isis/citation/CBB783019144/)
Chapter
Ken Albala;
(2016)
Cooking as Research Methodology: Experiments in Renaissance Cuisine
(/isis/citation/CBB259455906/)
Book
Mary C. Neuburger;
(2022)
Ingredients of Change: The History and Culture of Food in Modern Bulgaria
(/isis/citation/CBB858226528/)
Article
Anita Guerrini;
(2020)
A Natural History of the Kitchen
(/isis/citation/CBB901631997/)
Book
Foxcroft, Louise;
(2012)
Calories and Corsets: A History of Dieting over 2000 Years
(/isis/citation/CBB001200874/)
Article
Bullock, April;
(2012)
The Cosmopolitan Cookbook: Class, Taste, and Foreign Foods in Victorian Cookery Books
(/isis/citation/CBB001320905/)
Book
Veit, Helen Zoe;
(2013)
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century
(/isis/citation/CBB001201323/)
Book
Zofia Rzeźnicka;
Maciej Kokoszko;
(2021)
Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD)
(/isis/citation/CBB843150469/)
Book
Nathalie Cooke;
Kathryn Harvey;
(2015)
The Johnson Family Treasury: A Collection of Household Recipes and Remedies, 1741-1848
(/isis/citation/CBB090740798/)
Book
Edge, John T;
Engelhardt, Elizabeth S D;
Ownby, Ted;
(2013)
The Larder: Food Studies Methods from the American South
(/isis/citation/CBB001422249/)
Article
Morton, Timothy;
(1998)
The Pulses of the Body: Romantic Vegetarianism and Its Contexts
(/isis/citation/CBB000952598/)
Article
Lucy J. Havard;
(2020)
‘Preserve or perish’: food preservation practices in the early modern kitchen
(/isis/citation/CBB227696920/)
Article
Cristiano Turbil;
(2020)
Science in the Kitchen and beyond: Cooking with Pellegrino Artusi in Post-Unified Italy
(/isis/citation/CBB762424863/)
Book
Massimiano Bucchi;
(2020)
Newton's Chicken: Science in the Kitchen
(/isis/citation/CBB842287238/)
Article
Massimi, Marina;
(2012)
Images and Imagination in Modern Western Knowledge
(/isis/citation/CBB001251186/)
Book
H. Floris Cohen;
(2015)
The Rise of Modern Science Explained: A Comparative History
(/isis/citation/CBB557444466/)
Thesis
Welsh, Whitney Elizabeth;
(2011)
Unthinkable: Mathematics and the Rise of the West
(/isis/citation/CBB001560636/)
Article
Łuczaj, Łukasz Jakub;
Dumanowski, Jarosław;
Kōhler, Piotr;
Mueller-Bieniek, Aldona;
(2012)
The Use and Economic Value of Manna Grass (Glyceria) in Poland from the Middle Ages to the Twentieth Century
(/isis/citation/CBB001320671/)
Article
Massimi, Marina;
(2012)
Imagens e imaginação nos saberes do Ocidente na Idade Moderna
(/isis/citation/CBB001251185/)
Book
Roy, Parama;
(2010)
Alimentary Tracts: Appetites, Aversions, and the Postcolonial
(/isis/citation/CBB001201388/)
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