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Books that cook: the making of a literary meal

Book Cover
Average Rating
Publisher:
New York University Press,
Pub. Date:
[2014]
Language:
English
Description
"Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature--forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books that Cook reveals the range of ways authors incorporate recipes--whether the recipe flavors the story or the story serves to add spice to the recipe. Books that Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book"--
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Grouping Information

Grouped Work ID6ac3f03a-c2c9-2074-84ab-002006db8aa6
Grouping Titlebooks that cook the making of a literary meal
Grouping Authorjennifer goldthwaite melissa a nestle marion cognard black
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2021-05-03 16:38:43PM
Last Indexed2021-08-03 03:35:35AM
Novelist Primary ISBNnone

Solr Details

accelerated_reader_point_value0
accelerated_reader_reading_level0
auth_author2Cognard-Black, Jennifer, 1969-
Goldthwaite, Melissa A., 1972-
Nestle, Marion,
authorCognard-Black, Jennifer (EDT)/ Goldthwaite, Melissa A. (EDT)/ Nestle, Marion (FRW)
author2-roleCognard-Black, Jennifer,1969-editor.
Goldthwaite, Melissa A.,1972-editor.
Nestle, Marion,writer of preface.
author_displayCognard-Black, Jennifer (EDT)/ Goldthwaite, Melissa A. (EDT)/ Nestle, Marion (FRW)
available_at_aimslibraryAims Community College - Greeley
detailed_location_aimslibraryAims Greeley Circulation
display_description"Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature--forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books that Cook reveals the range of ways authors incorporate recipes--whether the recipe flavors the story or the story serves to add spice to the recipe. Books that Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book"--
format_aimslibraryBook
format_category_aimslibraryBooks
id6ac3f03a-c2c9-2074-84ab-002006db8aa6
isbn9781479830213
item_details
Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent FileeContent URLsubformatDetailed StatusLast CheckinLocationSub-location
ils:.b42827322.i137525813Aims Greeley CirculationTX714 .B64128 20141falsefalseOn Shelfaigci
itype_aimslibrary333
last_indexed2021-08-03T09:35:35.459Z
lexile_score-1
literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_aimslibraryTX714 .B64128 2014
local_time_since_added_aimslibrarySix Months
Year
owning_library_aimslibraryAims Community College
owning_location_aimslibraryAims Community College - Greeley
primary_isbn9781479830213
publishDate2014
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ils:.b42827322BookBooksEnglishNew York University Press, [2014]343 p. ;
recordtypegrouped_work
scoping_details_aimslibrary
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b42827322.i137525813On ShelfOn Shelffalsetruetruefalsefalsetrue188, 189, 190, 191
subject_facetCOOKING / Essays
Cooking
Cooking in literature
Food in literature
LITERARY COLLECTIONS / General
Literary cookbooks
SOCIAL SCIENCE / Anthropology / Cultural
title_displayBooks that cook : the making of a literary meal
title_fullBooks that cook : the making of a literary meal / edited by Jennifer Cognard-Black and Melissa A. Goldwaite ; with a foreword by Marion Nestle
title_shortBooks that cook
title_subthe making of a literary meal
topic_facetCOOKING / Essays
Cooking
Cooking in literature
Food in literature
LITERARY COLLECTIONS / General
SOCIAL SCIENCE / Anthropology / Cultural