Books that cook: the making of a literary meal
(Book)
Goldthwaite, Melissa A., 1972- editor.
Nestle, Marion, writer of preface.
"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"--
Notes
Cognard-Black, J. (. G., Cognard-Black, J., Goldthwaite, M. A., & Nestle, M. (2014). Books that cook: the making of a literary meal. New York, New York Univ Pr.
Chicago / Turabian - Author Date Citation (style guide)Jennifer (EDT)/ Goldthwaite Cognard-Black et al.. 2014. Books That Cook: The Making of a Literary Meal. New York, New York Univ Pr.
Chicago / Turabian - Humanities Citation (style guide)Jennifer (EDT)/ Goldthwaite Cognard-Black et al., Books That Cook: The Making of a Literary Meal. New York, New York Univ Pr, 2014.
MLA Citation (style guide)Cognard-Black, Jennifer (EDT)/ Goldthwaite, et al. Books That Cook: The Making of a Literary Meal. New York, New York Univ Pr, 2014.
Record Information
| Last Sierra Extract Time | Mar 23, 2024 06:39:37 PM |
|---|---|
| Last File Modification Time | Mar 23, 2024 06:39:49 PM |
| Last Grouped Work Modification Time | Mar 23, 2024 06:39:43 PM |
MARC Record
| LEADER | 03499nam 22005658i 4500 | ||
|---|---|---|---|
| 003 | DLC | ||
| 005 | 20140424143622.0 | ||
| 008 | 140417s2014 nyu b 001 0 eng | ||
| 010 | |a 2014006080 | ||
| 020 | |a 9781479830213 : HRD|c $30.00 | ||
| 020 | |a 1479830216 : HRD|c $30.00 | ||
| 037 | |b New York Univ Pr, Attn Order Entry Dept 838 Broadway 3rd Fl, New York, NY, USA, 10003-4812|n SAN 658-1293 | ||
| 040 | |a DLC|b eng|e rda|c DLC|d DLC | ||
| 050 | 0 | 0 | |a TX714|b .B64128 2014 |
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| 084 | |a LCO000000 | ||
| 084 | |a CKB030000|2 bisacsh | ||
| 092 | |a 641.5000 | ||
| 100 | 1 | |a Cognard-Black, Jennifer (EDT)/ Goldthwaite, Melissa A. (EDT)/ Nestle, Marion (FRW) | |
| 245 | 1 | 0 | |a Books that cook :|b the making of a literary meal /|c edited by Jennifer Cognard-Black and Melissa A. Goldwaite ; with a foreword by Marion Nestle. |
| 260 | |b New York Univ Pr|c 2014 | ||
| 263 | |a 1407 | ||
| 264 | 1 | |a New York :|b New York University Press,|c [2014] | |
| 300 | |a 343 p. ; | ||
| 336 | |a text|2 rdacontent | ||
| 337 | |a unmediated|2 rdamedia | ||
| 338 | |a volume|2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "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"--|c Provided by publisher. | ||
| 650 | 0 | |a Cooking. | |
| 650 | 0 | |a Cooking in literature. | |
| 650 | 0 | |a Food in literature. | |
| 650 | 7 | |a SOCIAL SCIENCE / Anthropology / Cultural.|2 bisacsh | |
| 650 | 7 | |a LITERARY COLLECTIONS / General.|2 bisacsh | |
| 650 | 7 | |a COOKING / Essays.|2 bisacsh | |
| 655 | 7 | |a Literary cookbooks.|2 lcgft | |
| 700 | 1 | |a Cognard-Black, Jennifer,|d 1969-|e editor. | |
| 700 | 1 | |a Goldthwaite, Melissa A.,|d 1972-|e editor. | |
| 700 | 1 | |a Nestle, Marion,|e writer of preface. | |
| 856 | 4 | 2 | |3 Cover image|u http://www.netread.com/jcusers/1313/2883698/image/lgcover.9781479830213.jpg |
| 907 | |a .b42827322 | ||
| 948 | |a LTI 07/27/2015 | ||
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