Relevant bibliographies by topics / Cookbooks

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Cookbooks'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Cookbooks"

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Feinberg, Daniel, and Alice Crosetto. "Cookbooks: Preserving Jewish Tradition." Judaica Librarianship 16, no. 1 (December 31, 2011): 149–72. http://dx.doi.org/10.14263/2330-2976.1010.

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Culinary traditions have played an integral role in the Jewish religion from its very beginning. Families have continually passed down these traditions from one generation to the next as a means to preserve Jewish culture as well as to maintain their Jewish identity. The authors propose that one of the methods of preserving and transmitting these culinary traditions, traditions clearly rooted in oral tradition, has been through the cookbook. While the written cookbook continues to be popular and marketable, traditional cookbook contents are becoming increasingly available online. In saving recipes for future generations, cookbooks preserve religious, cultural, and traditional elements of Jewish life. As important as it is for Jewish libraries to consider the value of cookbooks in preserving Judaism, non-Jewish libraries, from academic to public, and from K-12 to special, can also share in this mission. Passing cookbooks down through genera- tions not only strengthens culinary cuisine and traditions, but also preserves memories, both familial and religious.
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Gudme, Anne Katrine De Hemmer. "Hvad ville Jesus spise? Bibelreception i kogebøger." Religionsvidenskabeligt Tidsskrift, no. 68 (September 14, 2018): 51–63. http://dx.doi.org/10.7146/rt.v0i68.109106.

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ENGLISH ABSTRACT: This article examines the reception of the Bible in Bible cookbooks. Bible cookbooks can be divided into two groups: 1) Bible cookbooks that use recipes and food as a medium to disseminate Bible texts and ‘Bibelkunde’, and 2) Bible cookbooks that use the Bible as an authoritative guide when it comes to deciding what and how to eat. In the article, I give examples of both types of Bible cookbooks and I give a brief introduction to the biblical texts that have attracted the most attention among Bible cookbook authors. The analysis focuses on how the Bible cookbook authors use and interpret the Biblical text and considers the relationship between Bible cookbooks and rewritten Bible. DANSK RESUME: Denne artikel undersøger bibelreception i kogebogslitteraturen, nærmere bestemt i bibelkogebøger. Der findes overordnet set to slags bibelkogebøger: (1) ‘den formidlende bibelkogebog’, hvis primære interesse det er at populærformidle bibeltekster og bibelhistorier, og (2) ‘den etiske bibelkogebog’, der anser Bibelen for at kunne bruges som vejledning til, hvad og hvordan man bør spise. I artiklen vil jeg give eksempler på de to typer af bibelkogebøger, formidlingskogebogen og den etiske kogebog, samt en kort introduktion til de bibelske tekster, der har tiltrukket sig mest opmærksomhed indenfor bibelkogebogsgenren. Analysen af bibelkogebøgerne fokuserer på forfatternes bibelbrug og på bibelkogebogens slægtskab med genren bibelske genskrivninger.
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Jaroszyńska-Kirchmann, Anna D. "Martha, Anna, Antoni, and Pierogi: Food Autobiographies and Mainstreaming of Polish American Identity." Polish American Studies 78, no. 2 (October 1, 2021): 14–40. http://dx.doi.org/10.5406/poliamerstud.78.2.0014.

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Abstract Martha Stewart, Anna Thomas, and Antoni Porowski are authors of popular cookbooks, which include elements of their food autobiographies. These personal aspects of their cookbooks highlight their Polish American upbringing and connections to the cuisine and culture of Poland and Polonia. Although they situate their identities within different contexts, all three cookbook authors succeeded in mainstreaming Polish food through building an acceptable image of a Polish American family.
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Higman, B. W. "Cookbooks and Caribbean cultural identity : an English-language hors d'oeuvre." New West Indian Guide / Nieuwe West-Indische Gids 72, no. 1-2 (January 1, 1998): 77–95. http://dx.doi.org/10.1163/13822373-90002600.

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Analysis of 119 English-language cookbooks (1890-1997) published in or having to do with the Caribbean. This study of the history of cookbooks indicates what it means to be Caribbean or to identify with some smaller territory or grouping and how this meaning has changed in response to social and political developments. Concludes that cookbook-writers have not been successful in creating a single account of the Caribbean past or a single, unitary definition of Caribbean cuisine or culture.
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Knuuttila, Maarit. "Cooking and Cookbooks in Nineteenth-Century Finland: Changes in Cooking Methods, Recipe Writing, and Food Textualization." Journal of Finnish Studies 19, no. 1 (June 1, 2016): 85–103. http://dx.doi.org/10.5406/28315081.19.1.06.

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Abstract This article examines what the two most significant cookbooks of nineteenth-century Finland—Kokki-Kirja (Cookbook, 1849) and Anna Olsoni's Keittokirja yksinkertaista ruuanlaittoa varten kodissa ja koulussa (A cookbook for the simple preparation of food in the home and the school, 1893)—tell us about the circumstances and methods of cooking at the time, as well as the writing of recipes. The article also discusses how the early ideas of food science and home economics affected the food culture and the writing of cookbooks. The data (mostly recipes) were read and interpreted by using the author's own cooking skills, body techniques, and experiences of cooking, first to discover past ways of cooking, and secondly to understand how culinary skills and practices were textualized.
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Kumaran, N., Ramya H, and V. Apoorva. "Chef Automation on Google Cloud." International Journal for Research in Applied Science and Engineering Technology 10, no. 3 (March 31, 2022): 1491–98. http://dx.doi.org/10.22214/ijraset.2022.40909.

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Abstract: This project is about Chef Automation. Generally if you want to install particular software or a package on a single server you can install it easily. Imagine you are maintaining an organization and you have thousands of servers running in your production environment. At this point, you cannot go and install packages or software’s on all thousand servers and maintaining all these servers is also a difficult job. With our project which is chef automation, you can automate all these processes or any installations on all thousand servers in a single click. Here we can save a lot of time and manpower by deploying the code to all servers. In chef automation we have three nodes: Server, Workstation and Client. Chef automation is nothing but automating the processes on client machines. First, we will be writing cookbooks on workstation (cookbooks are the actual programs that need to be run on client machines). These cookbooks are written in ruby programming language. After developing cookbooks these are needed to be pushed on to the server node. Keywords: Chef, Cloud Shell, Compute Engine, Cookbook, Google Cloud, My SQL, Recipe, Subnet, Virtual Machine, Virtual Private Cloud.
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Khoja-Moolji, Shenila. "Culinary Placemaking: Cookbooks as Artifacts of Displaced Muslim Women's Lives." Journal of Feminist Studies in Religion 40, no. 1 (March 2024): 25–42. http://dx.doi.org/10.2979/jfs.00003.

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Abstract: This article considers cookbooks written by two displaced Shia Ismaili Muslim women—Yasmin Alibhai-Brown's The Settler's Cookbook and four editions of Noorbanu Nimji's A Spicy Touch —to discover how food becomes a means of placemaking in the diaspora. The authors fled East Africa in the 1970s when Idi Amin expelled Asians from Uganda and anti-Asian sentiment reverberated in other East African countries as well. They made their way to Europe and North America. Cookbooks were often the earliest texts penned by Ismaili women in the diaspora, yet they remain an understudied archive. This article considers such cookbooks as they give a rare account of this minority Muslim community's settlement in the West. Through the cookbooks we uncover women's contribution to the biological and cultural reproduction of this religious community and discover that placemaking has a culinary dimension. Indeed, studies of refugee placemaking often focus on the built environment; this article extends the definition of place-making to include sensory experiences through which displaced people remember and craft new attachments. Cooking and eating are some such experiences. An examination of Muslim women's culinary placemaking thus enhances our understanding of refugee life and its intersection with religion.
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Bator, Magdalena. "‘What Mrs Fisher knows about cooking’ - on the titles of early American cookbooks." Language Value 16, no. 1 (May 31, 2023): 23–41. http://dx.doi.org/10.6035/languagev.7224.

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The proposed article aims to examine the strategies used by American women cookbook writers to attract the intended audience to their collections. The study is based on 19th-century cookbooks published in the United States; earlier collections, although available in the US were published in and brought from Britain. Written for and, in many cases, by housewives, the analysed cookbooks show, on the one hand, how the authors tried to convince the prospective reader of their expertise and knowledge. On the other hand, a certain degree of intimacy with the reader was to draw the reader’s attention to the collection. The discussion will be based on (i) the cookbooks’ titles, as they are “the first point of contact between the writer and the potential reader” (Haggan, 2004, p. 193) and an important determinant of a book’s success; and (ii) the authors’ signatures (as not all of the publications were signed with the author’s name).
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Levine, Katrina, Ashley Chaifetz, and Benjamin Chapman. "Evaluating food safety risk messages in popular cookbooks." British Food Journal 119, no. 5 (May 2, 2017): 1116–29. http://dx.doi.org/10.1108/bfj-02-2017-0066.

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Purpose Medeiros et al. (2001) estimate 3.5 million cases of foodborne illness in the USA annually are associated with inadequate cooking of animal foods or cross-contamination from these foods. Past research shows home food handling practices can be risk factors for foodborne illness. The purpose of this paper is to evaluate the communication of food safety guidance, specifically safe endpoint temperatures and cross-contamination risk reduction practices, in popular cookbook recipes. Design/methodology/approach Recipes containing raw animal ingredients in 29 popular cookbooks were evaluated through content analysis for messages related to safe endpoint temperature recommendations and reducing cross-contamination risks. Findings Of 1,749 recipes meeting study criteria of cooking raw animal ingredients, 1,497 contained a raw animal that could effectively be measured with a digital thermometer. Only 123 (8.2 percent) of these recipes included an endpoint temperature, of which 89 (72.3 percent) gave a correct temperature. Neutral and positive food safety behavior messages were provided in just 7.2 percent (n=126) and 5.1 percent (n=90) of recipes, respectively. When endpoint temperatures were not included, authors often provided subjective and risky recommendations. Research limitations/implications Further research is needed on the effect of these results on consumer behavior and to develop interventions for writing recipes with better food safety guidance. Practical implications Including correct food safety guidance in cookbooks may increase the potential of reducing the risk of foodborne illness. Originality/value Popular cookbooks are an underutilized avenue for communicating safe food handling practices and currently cookbook authors are risk amplifiers.
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Piñer, Hélène Jawhara. "Between health and pleasure." Revista Ingesta 1, no. 2 (November 30, 2019): 182. http://dx.doi.org/10.11606/issn.2596-3147.v1i2p182.

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Between pleasure and health, why should we have to choose? Though this combination did not mainly concern the culinary tradition of the Christian Middle Ages, on the other hand, it fits fully into an Arabic tradition of both East and West of the said period. In the late Middle Ages under Islamic domination, doctors, agronomists or botanists, offer –through multiple medical treatises on food or agriculture–, culinary recipes good for health. Thus, for Ibn Rush, Ibn Rāzī, Avicenne or Maimonides –as for many others scholars–, foodstuffs play a key role in its benefits for health. In this way, cookbooks occupy pride of place in this alliance between health and cooking. Therefore, the culinary recipes of half a dozen cookbooks of the Muslim Middle East dating back to the 10th-14th centuries, suggest this combination: listen to your body, take pleasure when you eat, do it according to your health and eat in a measured way. Cookbooks of the Iberian Peninsula written in Arabic in the Dar al-Islam testify to the transmission –from the Muslim Middle East– of the medico-culinary tradition based on humoral theory and culinary practices. This paper will focus on the place occupied by dietetic in the first known cookbook of the Iberian Peninsula: the Kitāb al-ṭabīẖ [The cookbook]. Its anonymous author quote Galen and Hippocrates that, therefore, inscribes the Kitāb al-ṭabīẖ in the influence of the Greek dietetic tradition. Furthermore, the knowledge of the anonymous author concerning medicine, dietetic, and cuisine is undeniable. Through half a thousand recipes, I will first present a reflection on this source commonly named “The Cookbook”, and then underscore the proportion of dishes containing medical recommendations. Then I will offer an approach to frequently used foodstuffs in the recipes where health seems to take precedence over the pleasure of eating the dish. Curing the illness, avoiding it, take pleasure, what is the goal of the culinary recipes? Thus, the aim is to identify both the most common dietetics recommendations and the disease that seem the most important to avoid. Finally, I will provide a glimpse of one of the most characteristic culinary recipes of this alliance health/pleasure that can offer the Andalusian cookbook. A brief reflection can be conducted on the current phenomenon that shows the willingness to return to healthy food which recommendations can be found in the cookbooks dating from the Middle Ages.
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Dissertations / Theses on the topic "Cookbooks"

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Barlow, Rebecca Quist. "Nourishing the Self: Cookbooks as Autobiography." BYU ScholarsArchive, 2012. https://scholarsarchive.byu.edu/etd/2994.

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Though casual readers may often assume cookbooks are primarily reference materials,cookbooks actually offer readers a type of autobiography; I examine cookbooks as literary autobiographical acts by analyzing three celebrity chefs' cookbooks and the recent film, Julie and Julia. Julie and Julia, starring Meryl Streep and Amy Adams, illustrates several key autobiographical ideas, specifically Barthes' ideas of readerly and writerly texts and the distinction between an author and a persona. The film acts as a visual representation of the way a reader engages with a text and makes it a writerly text while successfully distinguishing between an author and a persona/narrator. After a brief review of autobiography theory through Julie and Julia, the three selected authors' work further magnifies the ideas. The first celebrity chef, David Lebovitz, uses a highly narrative style and incorporates numerous autobiographical details into his books. The second, Ina Garten, utilizes different methods of creating a persona, including photography. The third chef, Dorie Greenspan, uses the same methods used by Lebovitz and Garten, but has been replicated extensively in online baking groups, making her texts ideal for understanding the role of the reader in an autobiography. The work of these three authors illustrates well how autobiographies function and how readers can reiterate their own autobiographies through the books and food they consume.
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Fleitz, Elizabeth Jean. "The Multimodal Kitchen: Cookbooks as Women’s Rhetorical Practice." Bowling Green State University / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1240934967.

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Fleitz, Elizabeth J. "The multimodal kitchen cookbooks as women's rhetorical practice /." Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1240934967.

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Tracy, Melanie Dawn. "Food prepararion knowledge of males and females of various age groups /." View online, 1993. http://repository.eiu.edu/theses/docs/32211998853205.pdf.

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MacWilliam, Erin Louise Frances. "British cookbooks and the transformation of taste 1660-1760." Thesis, University of British Columbia, 2014. http://hdl.handle.net/2429/46346.

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In this dissertation, I investigate the ways in which cookbooks published in Britain between 1660 and 1760 helped to shape conceptions of physical and aesthetic taste. I propose that in the early and mid-eighteenth century aesthetics and cookery were neither parallel phenomena nor completely distinct from each other, but public discourses that intersected and changed over time. These intersections helped to define many of the modern notions of subjectivity, professionalism, and disciplinarity with which we are familiar today. The central works I consider are the cookbooks of Hannah Woolley, Mary Kettilby, Hannah Glasse, Ann Cook, and Martha Bradley. Examined within the background of an expanding print culture, these texts show that cookery was a multifaceted and critical form of writing. Following J??rgen Habermas' theory of the conceptual zones of the eighteenth-century, I argue that cookbooks were crucially and self-consciously aware of the porous nature of the intimate, private, and public spheres in which they circulated and that this awareness determined the way cookbooks constructed and critiqued ideas of taste. Female cookery authors were engaged with similar concerns around tasting, judgment, and subjectivity as philosophers like Locke, Shaftesbury, Hume, and Kames. I begin with the origins of the printed cookbook, demonstrating how early examples of the genre looked back to an embedded and indistinct domestic realm, while at the same time anticipating the public private division reinforced by print. I then uncover the ways in which female cookery book authors, unlike their male contemporaries, took up empiricist philosophy in order to construct taste as a sensory experience of judging subjects, before examining how this construction of taste was interpreted as transgressing boundaries of gender and privacy. In my final chapter, I show how taste transforms from an embodied, local phenomenon, to one that is public and critically engaged, and ultimately how taste in cookery is disciplined out of the public sphere, becoming linked only with the reproduction of food.
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Singley, William Blake. "Recipes for a nation : cookbooks and Australian culture to 1939." Phd thesis, 2013, 2013. http://hdl.handle.net/1885/109392.

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Cookbooks were ubiquitous texts found in almost every Australian home. They played an influential role that extended far beyond their original intended use in the kitchen. They codified culinary and domestic practices thereby also codifying wider cultural practices and were linked to transformations occurring in society at large. This thesis illuminates the many ways in which cookbooks reflected and influenced developments in Australian culture and society from the early colonial period until 1939. Whilst concentrating on culinary texts, this thesis does not primarily focus on food; instead it explores the many different ways that cookbooks can be read to further understand Australian culture in the nineteenth and early twentieth century. Through cookbooks we can chart the attitudes and responses to many of the changes that were occurring in Australian life and society. During a period of dramatic social change cookbooks were a constant and reassuring presence in the home. It was within the home that the foundations of Australian culture were laid. Cookbooks provide a unique perspective on issues such as gender, class, race, education, technology, and most importantly they hold a mirror up to Australia and show us what we thought of ourselves.
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Popolla, Brielle Virginia. "Unsettling The Little House/Pellegrino Artusi, Italian Cookbooks, And (Northern) Nationalism." W&M ScholarWorks, 2020. https://scholarworks.wm.edu/etd/1616444410.

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This article uses Patrick Wolfe’s theory of settler colonialism to analyze the relationship between Laura Ingalls Wilder’s Little House on the Prairie book series and Native American literature. The article traces Native American authors from the 1930s – when Little House was first published – through to the present day, and aims to show that literature is a long-standing and valid way of decolonizing a settler colonial state. Cited in the article are Ella Deloria, Louise Erdrich, Waziyatawin, and Dennis McAuliffe, Jr., among others. Further topics include a literature award that removed Wilder’s name in 2018, and the role of education and settler colonialism. In this article, the author analyzes Pellegrino Artusi’s 1891 Italian cookbook La scienza in cucina e l’arte di mangiar bene. Overall, La scienza is considered one of the most significant Italian cookbooks. The article’s four main sections – language, class and gender, religion, and geography – support the claim that Artusi created a version of Italian nationalism through food; albeit with a particular emphasis on Northern Italy. This article relies heavily on the work of Benedict Anderson and Anthony D. Smith with their contributions to the field of nationalism, as well as highlighting Jeffrey Pilcher’s work as a means of introducing nationalism through food.
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Hartel, Jennifer Kate. "Information activities, resources, and spaces in the hobby of gourmet cooking." Diss., Restricted to subscribing institutions, 2007. http://proquest.umi.com/pqdweb?did=1495959911&sid=1&Fmt=2&clientId=1564&RQT=309&VName=PQD.

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Wolfe, Rachael. "Beyond the Ancestral Skillet: Four Louisiana Women and Their Cookbooks, 1930-1970." ScholarWorks@UNO, 2009. http://scholarworks.uno.edu/td/951.

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Cookbooks have a unique ability to record women.s history, both private and public. Cookbooks transmit not only instructions for preparing specific dishes, but also the values of class, race and gender of the times and places in which they are created. This study will focus on several such cookbooks produced by Louisiana women in the mid-twentieth century, from the 1930s to the 1970s. Different though these works are, they collectively demonstrate that the best cookbook authors are purveyors not only of recipes, but also of class values, ethnic relations and folklore, and gender models that one generation of women endeavors to transmit to the next. Most important, this study will argue that these cookbooks provide a rich and penetrating insight into the class structure in rural Louisiana, race and accomplishment in an era of segregation, and the role of gender in domestic and professional occupation.
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Staub, Kimberly Ann. "Recipes for Citizenship: Women, Cookbooks, and Citizenship in the Kitchen, 1941-1945." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/32612.

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This thesis argues that cookbooks and cooking literature prescribed domesticity, specifically linked to the kitchen, as an obligation for American women in World War II. Building on the work of culinary historians and gender scholars, I argue that the government enlisted women as â kitchen citizens.â In contrast to the obligations of male military service, government propaganda, commercially-published cookbooks, community cookbooks, and agriculture extension pamphlets used understandings of middle-class femininity to prescribe womenâ s identity and role in the war effort as homemakers. Despite the popular memory of wartime women as Rosie-the-Riveters, this thesis suggests that working outside the home was a temporary and secondary identity. During World War II, cooking literature re-linked womenâ s work inside the home to political significance and defined womenâ s domestic responsibilities as an obligation of American female citizenship.
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Books on the topic "Cookbooks"

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Ismāyīl, Maryaṃ. Ūnu tīn: Aḍugeḍō būku. Maikāla (Maṅgaḷūru): Karnāṭaka Byāri Sāhitya Akāḍemi, 2015.

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Kiṇi, Gītā Si. Vāsarintu hāṃv. Maṅgaḷūru: Bāḷigā Prakāśana, 2012.

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Pai, Sandhyā. Koṅkaṇi rāndapa: Gauḍa Sārasvatara rasapāka. Beṅgalūru: Snēha Buk Haus, 2010.

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Albala, Ken. Cookbooks as Historical Documents. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0013.

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Historians use cookbooks as primary source documents in much the same way they use any written record of the past. A primary source is a text written by someone in the past, rather than a secondary source which is commentary by a historian upon the primary sources. As with any document, the historian must attempt to answer five basic questions of provenance and purpose if possible. Who wrote the cookbook? What was the intended audience? Where was it produced and when? Why was it written? There are ways the historian can read between the lines of the recipes, so to speak to answer questions that are not directly related to cooking or material culture but may deal with gender roles, issues of class, ethnicity and race. Even topics such as politics, religion and world view are revealed in the commentary found in cookbooks and sometimes embedded in what appears to be a simple recipe. The most valuable of cookbooks and related culinary texts also reveal what we might call complete food ideologies.
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First Cookbook (Cookbooks). Usborne, 2006.

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Sherman, Sandra. Invention of the Modern Cookbook. ABC-CLIO, LLC, 2010. http://dx.doi.org/10.5040/9798400672255.

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This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting—and a lot more fun. Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time. Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing readership and cultural conditions and utilizing innovative marketing and promotion techniques still practiced today. They will see how cookbooks helped women adjust to the changes of the Enlightenment and Industrial Revolution by educating them on a range of subjects from etiquette to dealing with household servants. And they will learn how the books themselves became "modern," taking on the characteristics we now take for granted.
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Pirotta, Saviour. Christian Cookbook (Festivals Cookbooks). Raintree, 2001.

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Wiro Cookbooks: British Cookbook. Parragon Book Service Ltd, 2010.

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Stephens, D. Ryan, Christopher Diggins, Jonathan Turkanis, and Jeff Cogswell. C++ Cookbook (Cookbooks (O'Reilly)). O'Reilly Media, Inc., 2005.

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Carlson, Lucas, and Leonard Richardson. Ruby Cookbook (Cookbooks (O'Reilly)). O'Reilly Media, Inc., 2006.

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Book chapters on the topic "Cookbooks"

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Sabharwal, Navin, and Manak Wadhwa. "Cookbooks." In Automation through Chef Opscode, 87–118. Berkeley, CA: Apress, 2014. http://dx.doi.org/10.1007/978-1-4302-6296-1_7.

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Hakimi-Hood, Heidi. "Cookbooks." In The Palgrave Encyclopedia of Victorian Women's Writing, 1–3. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-02721-6_88-1.

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Hakimi-Hood, Heidi. "Cookbooks." In The Palgrave Encyclopedia of Victorian Women’s Writing, 326–28. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-78318-1_88.

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Sabharwal, Navin, and Manak Wadhwa. "Using Cookbooks." In Automation through Chef Opscode, 119–52. Berkeley, CA: Apress, 2014. http://dx.doi.org/10.1007/978-1-4302-6296-1_8.

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Baron, Ilan Zvi. "Cookbooks, Politics, and Culture." In Science, Technology, and Art in International Relations, 185–93. New York, NY : Routledge, 2019.: Routledge, 2019. http://dx.doi.org/10.4324/9781315618371-20.

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Leong-Salobir, Cecilia. "Cookbooks: Recipes and Culinary Tales." In Urban Food Culture, 189–213. New York: Palgrave Macmillan US, 2019. http://dx.doi.org/10.1057/978-1-137-51691-6_8.

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Tomasik, Timothy J. "Cookbooks." In Handbook of Medieval Studies, edited by Albrecht Classen. Berlin, New York: De Gruyter, 2010. http://dx.doi.org/10.1515/9783110215588.1722.

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"Cookbooks." In Taste of Control, 81–103. Rutgers University Press, 2020. http://dx.doi.org/10.2307/j.ctv11g95jg.8.

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Montanari, Massimo, and Beth Archer Brombert. "Medieval Cookbooks." In Medieval Tastes, 17–24. Columbia University Press, 2015. http://dx.doi.org/10.7312/columbia/9780231167864.003.0002.

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"Catalan Cookbooks:." In Nourishing the Nation, 41–62. Berghahn Books, 2019. http://dx.doi.org/10.2307/j.ctv1dwq1cg.8.

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Conference papers on the topic "Cookbooks"

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Davis, Hilary, Bjorn Nansen, Frank Vetere, Toni Robertson, Margot Brereton, Jeannette Durick, and Kate Vaisutis. "Homemade cookbooks." In DIS '14: Designing Interactive Systems Conference 2014. New York, NY, USA: ACM, 2014. http://dx.doi.org/10.1145/2598510.2598590.

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Le Merrer, Erwan, and Gilles Trédan. "Uncovering Influence Cookbooks." In CSCW '17: Computer Supported Cooperative Work and Social Computing. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/2998181.2998257.

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Sinakova, Valentina, Diana Apele, and Ilze Bodza. "The Personality of Antonina Masilune and Her Contribution to Preserving the Culinary Heritage." In 81th International Scientific Conference of the University of Latvia. University of Latvia Press, 2023. http://dx.doi.org/10.22364/htqe.2023.44.

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Cookbooks are an essential type of publication in the field of food heritage preservation. Antonina Masilune (1921–2019) is a cook, popularizer of Latvian cuisine and author of several books, whose cookbooks are known both in Latvia and beyond its borders. The first book by Masilune “Everyday and festive table” was published in 1982, while until now the only cookbook in the world in the Latgalian language (one of the languages that is used in Latvia) “Povōru grōmota” (The Cookbook) was published in 1992. This determined the need, when developing the research, to get to know the food recipe books published by Masilune, with the aim of popularizing the culinary heritage by developing a new graphic design of the first and only book published in Latgalian. The redesigned cookbook will popularize the knowledge and skills of Latgale’s traditional crafts in Latvia and the world today, will introduce readers to the contribution of Masilune, an outstanding cook born in Rezekne (Latvia) and internationally known lecturer, fourth class officer of the Order of the Three Stars, (the highest award in Latvia) to the preservation of the culinary heritage. Research base: associates of Masilune – relatives (n = 5), students of culinary courses (n = 1). Research period – 2021, 2022. The research has a practical significance, because during the research a redesign was developed for the book published in 1992 by Masilune. The research results were obtained using theoretical research methods: research and analysis of scientific, journalistic literature and Internet resources, which reveal the nature of the relevant problem, as well as conducted interviews.
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Sivicka, I., G. Krūmiņa-Zemture, and G. Līnīte. "Herbs and spices mentioned in first Latvian cookbooks." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1759001.

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Lafeta, Raquel F. Q., Marcelo A. Maia, and David Rothlisberger. "Framework Instantiation Using Cookbooks Constructed with Static and Dynamic Analysis." In 2015 IEEE 23rd International Conference on Program Comprehension (ICPC). IEEE, 2015. http://dx.doi.org/10.1109/icpc.2015.21.

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Souza, Lucas B. L. de, Eduardo C. Campos, and Marcelo de A. Maia. "On the Extraction of Cookbooks for APIs from the Crowd Knowledge." In 2014 Brazilian Symposium on Software Engineering (SBES). IEEE, 2014. http://dx.doi.org/10.1109/sbes.2014.15.

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Fontefrancesco, Prof Michele F. "Diet Models, Indigenous Gastronomic Knowledge, and a Colonial Legacy: From Food Heritage to a Healthy, Sustainable and Kenyan Diet." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-knt-2023-002.

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IT IS NOT POSSIBLE to discuss the present and future of the Kenyan diet without reconsidering the country's social and gastronomic history. Colonization not only affected the country's economic trajectory but also imposed new and foreign gastronomic models based on Franco-British cuisine. The few cookbooks published in the years following independence reflect a culinary hegemony of Western products, rooted in the use of non-indigenous plants and a higher quantity of meat. In the following decades, this gastronomic hegemony continued, leading to the introduction of new ultra-processed products as well as new urban foodways. In this context, traditional practices and products were marginalized and almost forgotten. However, in the past decade, a new attitude toward food has emerged—an understanding aimed at promoting a more sustainable, healthy, and resilient diet. This new understanding has sparked a silent revolution that reconsiders the potential of traditional products and foodways, relaunching them and opening new opportunities for the country's rural and dietary development. Drawing on the work conducted for the making of the Slow Food's Ark of Taste in Kenya (2018) and its anticipated second edition (2024), this paper will explore these trajectories and illustrate the emerging scenario regarding the Kenyan diet and the revival of traditional gastronomic products.
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Fisher, Karen E., Reem Talhouk, Katya Yefimova, Dalya Al-Shahrabi, Eiad Yafi, Sam Ewald, and Rob Comber. "Za'atari Refugee Cookbook." In CHI '17: CHI Conference on Human Factors in Computing Systems. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3027063.3053235.

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Morais Ferreira, David, Vasil L. Tenev, and Martin Becker. "Product-line analysis cookbook." In SPLC '21: 25th ACM International Systems and Software Product Line Conference. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3461002.3473951.

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Marru, Suresh, Rion Dooley, Nancy Wilkins-Diehr, Marlon Pierce, Mark Miller, Sudhakar Pamidighantam, and Julie Wernert. "Authoring a Science Gateway Cookbook." In 2013 IEEE International Conference on Cluster Computing (CLUSTER). IEEE, 2013. http://dx.doi.org/10.1109/cluster.2013.6702702.

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Reports on the topic "Cookbooks"

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Mercer-Smith, James. The iRage Cookbook. Office of Scientific and Technical Information (OSTI), May 2021. http://dx.doi.org/10.2172/1781359.

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Juraska, Karalie. Our Table, a family cookbook. Portland State University Library, January 2016. http://dx.doi.org/10.15760/honors.214.

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Zamin, R. EPICS cookbook: a bare bones start. Office of Scientific and Technical Information (OSTI), August 1985. http://dx.doi.org/10.2172/5365672.

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Almatary, Omer, Erik Coleman, Beth Halsema, David Halsema, Keith Hazelton, Karen Herrington, Ethan Kromhout, et al. Big Ten Academic Alliance Provisioning Cookbook. Internet2, May 2023. http://dx.doi.org/10.26869/ti.166.1.

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Zamin, Randy, and William Higgins. The EPICS Cookbook: A Bare Bones Start. Office of Scientific and Technical Information (OSTI), August 1985. http://dx.doi.org/10.2172/1156254.

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Allport, Jason, and Sangeeta Mangubhai. Mai Kana: Fiji’s First Sustainable Seafood Cookbook. Wildlife Conservation Society, 2019. http://dx.doi.org/10.19121/2019.report.34589.

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Smith, C. Gage cookbook: Tools and techniques to measure stresses and motions on explosive experiments. Office of Scientific and Technical Information (OSTI), January 1996. http://dx.doi.org/10.2172/206564.

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Servais, Marita. An Elementary Cookbook of Data Management using HRS Data with SPSS, SAS and Stata Examples. Institute for Social Research, University of Michigan, 2004. http://dx.doi.org/10.7826/isr-um.06.585031.001.05.0008.2004.

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Steeves, Brye. Holiday Cooking Make something from this historic Los Alamos cookbook and tell us about it! Office of Scientific and Technical Information (OSTI), December 2022. http://dx.doi.org/10.2172/1903519.

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D'Elia, Marta, Max Donald Gunzburger, and Christian Vollmann. A COOKBOOK FOR FINITE ELEMENT METHODS FORNONLOCAL PROBLEMS INCLUDING QUADRATURE RULECHOICES AND THE USE OF APPROXIMATE BALLS. Office of Scientific and Technical Information (OSTI), April 2020. http://dx.doi.org/10.2172/1617113.

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