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Journal articles on the topic 'Cookbooks'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

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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2

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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6

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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7

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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8

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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9

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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Sharlin, Judith. "Cookbooks." Journal of Nutrition Education 27, no. 4 (July 1995): 212–13. http://dx.doi.org/10.1016/s0022-3182(12)80436-5.

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12

Tominc, Ana. "Tolstoy in a recipe." Nutrition & Food Science 44, no. 4 (July 8, 2014): 310–23. http://dx.doi.org/10.1108/nfs-01-2014-0009.

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Purpose – The purpose of this study is to demonstrate the impact of global celebrity chefs and their discourse about food on the genre of cookbooks in Slovenia. Design/methodology/approach – Focusing this discourse study on cookbook topics only, the analysis demonstrates the relationship between the aspirations of local celebrity chefs for the food culture represented globally by global celebrity chefs, such as Oliver, and the necessity for a local construction of specific tastes. While the central genre of TV celebrity chefs remains TV cooking shows, their businesses include a number of side products, such as cookbooks, which can be seen as recontexualisations of TV food discourse. Findings – Hence, despite this study being limited to analysis of cookbooks only, it can be claimed that the findings extend to other genres. The analysis shows that local chefs aspire to follow current trends, such as an emphasis on the local and sustainable production of food as well as enjoyment and pleasure in the form of a postmodern hybrid genre, while, on the other hand, they strive to include topics that will resonate locally, as they aim to represent themselves as the “new middle class”. Originality/value – Such an analysis brings new insights into the relationship between discourse and globalisation as well as discourse and food.

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13

Low, Megan, and Yaohua Feng. "Content Analysis of Food Safety Information in Apple-Drying Recipes from YouTube, Blogs, Cookbooks, and Extension Materials." Foods 13, no. 5 (March 1, 2024): 778. http://dx.doi.org/10.3390/foods13050778.

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Recurrent foodborne outbreaks associated with low-moisture foods prompted this study to evaluate apple-handling practices presented in apple-drying recipes available to United States consumers, and to explore the food safety implications of the recipes. Because little research is available on the safety of home fruit-drying, we conducted a systematic search of English-language apple-drying recipes from YouTube videos, blog articles, cookbooks, and university extension sources. Our evaluation found that most recipes excluded handwashing instructions, and potential cross-contamination practices were evident in 12% of the videos. Bruised or damaged apples were selected for drying in 16% of the videos, two blogs, and five cookbook recipes. Although more than half the blogs and videos demonstrated pre-treatment procedures, they did so predominantly to minimize browning with almost no mention of antimicrobial benefits. Drying temperature information was missing in 41% of the videos and 35% of the cookbooks that we evaluated. Even when temperatures were mentioned, most were insufficient for pathogen reduction according to the recommendations of previous studies. These videos, blogs, and cookbooks commonly advocated subjective indicators instead of unit measurements when slicing apples and checking for doneness. Our findings reveal the need for drastic improvements in food safety information dissemination to home apple-dryers and recipe developers.

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Kennedy, Kirsty, and Mae Tang. "Beyond two chairs: Why gestalt psychotherapy?" Clinical Psychology Forum 1, no. 194 (February 2009): 22–26. http://dx.doi.org/10.53841/bpscpf.2009.1.194.22.

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This article describes some key concepts in gestalt psychotherapy from the perspectives of both a clinical psychologist working in the NHS and training in gestalt and a gestalt psychotherapy trainee.[There] is no gestalt therapy cookbook. Cookbooks are for craft, and therapy is an art. And I think that doing therapy is an art that requires all of the therapist’s creativity and love – Yontef (1993).

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15

Khelifa, Amani. "“The way to someone’s heart is through their stomach”." Religious and Socio-Political Studies Journal 1, no. 1 (December 8, 2022): 17–33. http://dx.doi.org/10.29173/rssj2.

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Immigrant writing is a unique forum that provides insight into both immigrant and mainstream life, where authors serve as brokers between two cultures. This is especially true of the two most personal genres, cookbooks and memoirs, where culture and family history are directly discussed. The writing of Arab-Canadian author Habeeb Salloum (1924-2019) combined both genres. His cookbook-memoirs fostered intercultural dialogue and combatted Orientalist stereotypes. This article examines how he practiced decolonization using three techniques: first, by assimilating into stereotypes of ‘Oriental’ culture; then, by retrieving Orientalist tropes and recasting them into positive aspects of Middle Eastern culture; and, finally, by attempting to position Arab minorities as allies of Indigenous communities. By revealing how Salloum succeeded, and sometimes failed, to push an anti-Orientalist agenda in his cookbooks, this study reinforces the central role that food and memoirs play in shaping the identities and experiences of individuals, communities, and nations.

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McAfee, Melissa, and Ashley Shifflett McBrayne. "Tried, Tested, but not Proved: The Home Cook Book and the Development of a Canadian Culinary Identity." Papers of The Bibliographical Society of Canada 55, no. 2 (February 13, 2019): 271–308. http://dx.doi.org/10.33137/pbsc.v55i2.32288.

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This article considers the creation, publication, and reception history of The Home Cook Book, Canada’s first community and fundraising cookbook. Published initially in Toronto in 1877 as a fundraiser for the Hospital for Sick Children, the text of the work was heavily derived from a volume of the same name issued in Chicago several years earlier. Comparison of the text of the 1877 Toronto edition with the earlier Chicago text proves many of its recipes were not Canadian in origin. As a result, the work offers a clear demonstration of how American food preferences and cooking practices came to permeate Canadian cuisine. Although its affiliation with the hospital quickly faded away, the Canadian version of The Home Cook Book remained continuously in print for fifty-two years, its content undergoing only very modest changes across that half century. We locate The Home Cook Book as a hybrid of two genres: the commercial domestic manual and the community cookbook. Our analysis combines Lynne Ireland’s and Elizabeth Driver’s frameworks for interpreting historic cookbooks as a method for understanding the impact of The Home Cook Book. With those frameworks in view, our study examines the origins of this cookbook, with particular emphasis on the influences on its content, design and development, and its publication history and reception. In particular, we focus attention on the selection and attribution of the recipes in their geographic and historical contexts, the bibliographical evidence associated with the original source text from which the cookbook derives, and the textual variations that appeared in its later iterations. In addition, the larger impact of The Home Cook Book is considered through a review of selected Canadian community cookbooks that appeared in its wake.

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de Bartolo, Dick, and George Woodbridge. "Specialized Cookbooks." Gastronomica 2, no. 4 (2002): 24–25. http://dx.doi.org/10.1525/gfc.2002.2.4.24.

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Keating, Marzena. "The Past, the Present and the Future: Time in Monica’s Kitchen." Roczniki Humanistyczne 70, no. 11 (December 28, 2022): 51–65. http://dx.doi.org/10.18290/rh227011.4.

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Situated within the fields of culinary history, the history of everyday life and narrative studies, this article, based on a content analysis of Monica Sheridan’s cookbook entitled Monica’s Kitchen, explores various ways in which time manifests itself in this publication. This research aims to illustrate that cookbooks can be treated as a valuable source for an analysis of the past, the present and the future, and ultimately, add to the growing body of research focused on an Irish culinary history of the twentieth century.

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Wyatt, Neal. "From the Committees: Cookbooks." Reference & User Services Quarterly 58, no. 4 (October 25, 2019): 256. http://dx.doi.org/10.5860/rusq.58.4.7152.

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The CODES List is a new initiative from CODES, and the CODES List: Cookbooks is the first list in the series. This inaugural selection of essential cookbooks—announced at ALA Midwinter—highlights titles for both avid home chefs and those just learning the rewards of making a meal. The list further supports those who appreciate the many joys of reading cookbooks, even if they rarely venture into the kitchen. As judged by librarians who cooked from them and hosted book groups about them, these are the cookbooks from 2018 that will stand the test of time, become reliable favorites, and nourish readers.

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leach, helen m. "The Pavlova Wars: How a Creationist Model of Recipe Origins Led to an International Dispute." Gastronomica 10, no. 2 (2010): 24–30. http://dx.doi.org/10.1525/gfc.2010.10.2.24.

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As in biology, debates between evolutionists and creationists can occur in historical disciplines dealing with the origins of technological devices and processes. In food history, the popular belief that dishes are invented, in particular by chefs, reflects an underlying creationist model. In the case of the pavlova cake, this model demands a sole creator, time and place of invention. Since this dish is iconic in both Australia and New Zealand, disputes over its origin culminated in what the media termed the ““Pavlova Wars,”” despite the evidence from cookbook analysis for progressive parallel evolution of pavlovas from meringue cakes. Beyond this prominent example, the originality (or otherwise) of recipes is critical in contemporary contexts such as copyright law. While copyright legislation follows an evolutionary model of recipe origins, many authors of cookbooks have asserted the originality of their recipes. Yet even in eighteenth century Britain, when claims and counterclaims of plagiarism were even more common than today, there were cookbooks that treated recipes as a common good to be handed on to inexperienced cooks. This may be an example of a pre-Darwinian debate between creationists and evolutionists.

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Hartman, Stephanie. "The Political Palate: Reading Commune Cookbooks." Gastronomica 3, no. 2 (2003): 29–40. http://dx.doi.org/10.1525/gfc.2003.3.2.29.

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This article examines cookbooks produced by American communes in the early 1970s, considering each as the historical record of a unique political and social community. It also analyzes them as still-relevant examples of how eating habits can reflect political ideals. The variety of these books testifies to the many ways of negotiating this question. The first part provides an overview of the counter-cultural movement and the role of food within it. The conviction that society had gone terribly awry led to the founding of thousands of utopian communities, determined to invent and model alternatives. Food was inseparable from the most closely held values of commune residents, who tried to live what they believed through making conscious choices about what they ate, how they grew or got their food, and how they divided the labor. What people discussed most on communes was apparently not sex, not "the revolution," but food. These eclectic, irreverent cookbooks remind us that eating is seldom a pure expression of political conviction; it also reflects considerations of economy, availability, ethnicity, personal history, and sensual gratification. Interspersing recipes with creative writing and psychedelic art, one cookbook explains how to skin a porcupine, cook with hashish, and make Grand Marnier sabayon. Another advocates bread-baking and shop-lifting in its critique of capitalism; a third approaches cooking as part of Buddhist practice. Throughout, their leisurely, process-oriented approach to food is the antithesis of both Betty Crocker and Martha Stewart. They show how cooking and eating can bring together pleasure and politics in unexpected ways.

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Keri and Keri Matwick. "East Meets West The Discourse of Japanese American Cookbooks as Intercultural Communication." Journal of Intercultural Communication 15, no. 3 (November 10, 2015): 1–13. http://dx.doi.org/10.36923/jicc.v15i3.703.

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This study explores the discourse of cookbooks as intercultural communication through the examination of a corpus of recipes in order to describe their linguistic features and the communicative strategies employed by the authors. The analysis is of recipes from two cookbooks written by two well-known Japanese chefs for an American audience. By nature, cookbooks are a didactic text and accordingly exhibit recognizable features of a manual. That is, recipes include cooking-related lexicon, imperative verbs, and descriptive clauses. However, the recipes from the data also incorporate speech-like elements, such as first person and second person pronouns, and ambiguous and contemporary language. Findings suggest that the written features provide ways to maintain the integrity of the recipe genre while the spoken features provide ways for the authors to align themselves with their foreign readers. Thus, new insights into how writers can relate to their foreign audience through cookbooks, an everyday text yet rich with different practices of communication, can be inferred as more and more cookbooks become platforms for intercultural communication.

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Kennedy, Mary, and Andrew Sherin. "Cookbooks and Curriculum." Proceedings of TDWG 1 (August 18, 2017): e20405. http://dx.doi.org/10.3897/tdwgproceedings.1.20405.

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Magee, Paul. "Introduction: foreign cookbooks." Postcolonial Studies 8, no. 1 (January 2005): 3–18. http://dx.doi.org/10.1080/13688790500134372.

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bower, anne l. "Romanced by Cookbooks." Gastronomica 4, no. 2 (May 1, 2004): 35–42. http://dx.doi.org/10.1525/gfc.2004.4.2.35.

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Sutherland, Bobbi. "Cookbooks in Conversation." Food and History 14, no. 2-3 (May 2016): 205–22. http://dx.doi.org/10.1484/j.food.5.115340.

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27

Rothstein, Jules M. "Cookbooks and Aphorisms." Physical Therapy 74, no. 1 (January 1, 1994): 1–2. http://dx.doi.org/10.1093/ptj/74.1.1.

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Stolz, Devon. "Library Considerations for the Colonial Impacts of Indigenous Cookbook Publishing." Pathfinder: A Canadian Journal for Information Science Students and Early Career Professionals 2, no. 2 (May 4, 2021): 35–52. http://dx.doi.org/10.29173/pathfinder29.

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According to Natifs (North American Traditional Indigenous Food Systems), the first action in understanding the Foundations of an Indigenous Food System Model is the “Removal of Colonized Thought.” food sovereignty, physical and spiritual connection to land, and sustainable food practices are interlocked with decolonial action. Considering Traditional Knowledge (TK), as intellectual property, what does it mean for libraries to collect books containing TK, such as cookbooks written by Indigenous authors, published by Indigenous publishers or otherwise dealing with Indigenous Food Systems? Mindful of the colonial impacts on cookbook publishing in Canada, the author proposes a 4-part framework for libraries when acquiring or weeding Indigenous cookbooks to and from their collections. Used as a tool, the framework promotes the stewardship of collections (and metadata) that do not perpetuate colonial violence through language and Eurocentrism, but champion Indigenous authors, publishers, and content. Written from the position of queer-settler, the essay provides examples of published works that meet the criteria of the framework, celebrating Indigenous Food Systems that predate librarianship’s colonial classification. Through personal narrative, the author demonstrates how the offerings of such texts can become integrated into a personal stewardship of the teachings being shared that directly informs the case for equitable collections management.

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Wiggans, Siobhan. "Readers' Advisory: Reading a Cookbook: It’s More Than Just Directions." Reference & User Services Quarterly 58, no. 3 (June 22, 2019): 149. http://dx.doi.org/10.5860/rusq.58.3.7041.

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Edtior’s Note: The RUSQ 58:4 issue will contain a article about the inaugural 2018 RUSA CODES List—Cookbooks, which is list of cookbooks recommended as essential for public libraries. CODES is the Collection Development and Evaluation Section of RUSA.

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Baumel Joseph, Norma. "Cookbooks are Our Texts: Reading An Immigrant Community Through their Cookbooks." Religious Studies and Theology 35, no. 2 (December 19, 2016): 173–84. http://dx.doi.org/10.1558/rsth.32556.

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Lakhtikova, Anastasia. "Emancipation and Domesticity: Decoding Personal Manuscript Cookbooks from the Soviet Union." Gastronomica 17, no. 4 (2017): 111–26. http://dx.doi.org/10.1525/gfc.2017.17.4.111.

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A product of their time and of the internalized Soviet ideology that to a great extent shaped women's gendered self-fashioning as women and mothers, Soviet manuscript cookbooks became popular among Soviet women in the late 1960s. Based on the semiotic reading of two personal manuscript cookbooks in the author's family, this article explores what these cookbooks, in combination with the author's family history, tell about how Soviet women used and reshaped the gender roles available to them in late Soviet everyday life. The author also asks questions about the cost of emancipation in a society that could not truly support such progress socially or economically.

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Bailey, Emily. "Historical Cookbooks in the Study of American Religion." Bulletin for the Study of Religion 41, no. 4 (December 3, 2012): 24–33. http://dx.doi.org/10.1558/bsor.v41i4.24.

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This study examines late Victorian era Protestant church community cookbooks as moral and cultural guides written by women for women (gendered texts), and examines the domestic roles and Christian practices of women in the years before and after the turn of the twentieth century. For this project I used a sample of eleven Protestant community cookbooks published from 1881 to 1913 to serve as case studies, illuminating the late Victorian period through the words and recipes of the women who wrote them. As domestic guides, the cookbooks employ paratexts, presenting recipes for food and life in broader terms. Artwork and advertisements from the texts offer additional information about the connections between gender, domesticity and religion during the era.

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Ault, Addison. "What's Wrong with Cookbooks?" Journal of Chemical Education 79, no. 10 (October 2002): 1177. http://dx.doi.org/10.1021/ed079p1177.

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Ault, Addison. "What's Wrong with Cookbooks?" Journal of Chemical Education 81, no. 11 (November 2004): 1569. http://dx.doi.org/10.1021/ed081p1569.1.

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Horowitz, Gail. "What's Wrong with Cookbooks?" Journal of Chemical Education 85, no. 1 (January 2008): 47. http://dx.doi.org/10.1021/ed085p47.1.

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Peña, Elizabeth D., and Swathi Kiran. "In Defense of Cookbooks." Topics in Language Disorders 28, no. 3 (July 2008): 242–58. http://dx.doi.org/10.1097/01.tld.0000333599.30468.9d.

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Lobel, Cindy R. "The Joy of Cookbooks." Reviews in American History 33, no. 2 (2005): 263–71. http://dx.doi.org/10.1353/rah.2005.0033.

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Shuman, Andrew G. "From Cancer to Cookbooks." Otolaryngology–Head and Neck Surgery 148, no. 2 (October 12, 2012): 181–84. http://dx.doi.org/10.1177/0194599812464023.

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Hegarty, Joseph A. "Cookbooks—Ancient and Contemporary." Journal of Culinary Science & Technology 12, no. 1 (November 26, 2013): 91–98. http://dx.doi.org/10.1080/15428052.2013.847299.

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Santich, Barbara. "A la recherche de la tomate perdue: The First French Tomato Recipe?" Gastronomica 2, no. 2 (2002): 68–71. http://dx.doi.org/10.1525/gfc.2002.2.2.68.

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While tomatoes featured in numerous recipes in Italian and Spanish cookbooks of the eighteenth century, they were curiously absent from French cookbooks, although by the end of the eighteenth century tomatoes were certainly available in southern France. In the Archives Departementales de Vaucluse a handwritten recipe for a highly concentrated tomato puree, dated 1795, possibly represents the earliest French tomato recipe.

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Appadurai, Arjun. "How to Make a National Cuisine: Cookbooks in Contemporary India." Comparative Studies in Society and History 30, no. 1 (January 1988): 3–24. http://dx.doi.org/10.1017/s0010417500015024.

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Cookbooks, which usually belong to the humble literature of complex civilizations, tell unusual cultural tales. They combine the sturdy pragmatic virtues of all manuals with the vicarious pleasures of the literature of the senses. They reflect shifts in the boundaries of edibility, the proprieties of the culinary process, the logic of meals, the exigencies of the household budget, the vagaries of the market, and the structure of domestic ideologies. The existence of cookbooks presupposes not only some degree of literacy, but often an effort on the part of some variety of specialist to standardize the regime of the kitchen, to transmit culinary lore, and to publicize particular traditions guid- ing the journey of food from marketplace to kitchen to table. Insofar as cookbooks reflect the kind of technical and cultural elaboration we grace with the term cuisine, they are likely, as Jack Goody has recently argued, to be representations not only of structures of production and distribution and of social and cosmological schemes, but of class and hierarchy (1982). Their spread is an important sign of what Norbert Elias has called “the civilizing process” (1978). The increased interest of historians and anthropologists in cookbooks should therefore come as no surprise (Chang 1977; Cosman 1976; Khare 1976a, 1976b).

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Matheny, Kathryn. "No Mere Culinary Curiosities: Using Historical Cookbooks in the Library Classroom." RBM: A Journal of Rare Books, Manuscripts, and Cultural Heritage 21, no. 2 (2020): 79. http://dx.doi.org/10.5860/rbm.21.2.79.

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Cookbooks are neglected as information sources and teaching tools in academic libraries, especially for undergraduate learners. Approachable but complex primary sources, they can be examined as a records of people’s food habits, as a window on the authors or their societies and cultures, or as texts with rhetorical aims involving more than just cooking and eating. This study surveys the literature on the use of cookbooks in scholarship and pedagogy, especially in the context of interdisciplinary food studies. It also explains their relevance for the library or archives classroom, both as potential research sources and as tools for teaching primary source literacy skills, and the common barriers to their collection and discovery. Finally, it outlines uses for and approaches to teaching with cookbooks and offers examples of the author’s experience doing so in a special collections setting.

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Kuri-García, Aarón, Rosa María Martínez-Pérez, María Eugenia Barbosa-Ortega, and Daniela Martínez Parente-Landa. "Cookbooks and sweepstakes as marketing tools during Mexico’s “symbolic participation” in World War II." Disciplines 1, no. 1 (April 4, 2022): 1–11. http://dx.doi.org/10.59235/disciplines117.

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Four cookbooks published by the newspaper Exce?l- sior between 1943 and 1945 show that World War II was not apparently a main concern for Mexican people, at least not for homemakers. Twice a year the newspaper conducted an adver- tising campaign to gain subscribers, using as grand prizes lavish homes in sweepstakes as well as carefully edited cookbooks, all focused on women and families.

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Rich, Rachel. "Cookbook Writers and Recipe Readers: Georgiana Hill, Isabella Beeton and Victorian Domesticity." Journal of Victorian Culture 25, no. 3 (June 13, 2020): 408–23. http://dx.doi.org/10.1093/jvcult/vcaa007.

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Abstract This article examines female-authored cookbooks in the 1860s, focusing in particular on the little-known work of Georgiana Hill, and the famous life of Isabella Beeton and her Book of Household Management. Looking at the state of cookbook publishing in the 1860s, and considering both the tone and content of these publications, the author argues that taking Hill’s authorial voice into account can enhance our understanding of how women operated in the highly competitive cookbook market. Hill’s and Beeton’s work, alongside that of Eliza Acton and numerous lesser-known cookery writers, suggests ways in which authors were conscious of addressing multiple audiences, including mistresses and servants, and both confident and incompetent cooks. At the same time, the frequent appearance of both European and Indian recipes suggests that the middle-class cookbook market made assumptions about the sophistication and cosmopolitanism of the domestic dinner table. The article goes on to investigate Hill’s biography, and her navigation of the publishing industry, analysing in particular the archives of George Routledge and Co., in order to argue that even while it offered female cookery writers the opportunity to capitalize on their expertise, this was still an industry in which it was difficult for a woman to be fairly rewarded for her work.

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de Queiroz Lafetá, Raquel Fialho, Thiago Fialho de Queiroz Lafetá, and Marcelo de Almeida Maia. "An Automated Approach for Constructing Framework Instantiation Documentation." International Journal of Software Engineering and Knowledge Engineering 30, no. 04 (April 2020): 575–601. http://dx.doi.org/10.1142/s0218194020500205.

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A substantial effort, in general, is required for understanding APIs of application frameworks. High-quality API documentation may alleviate the effort, but the production of such documentation still poses a major challenge for modern frameworks. To facilitate the production of framework instantiation documentation, we hypothesize that the framework code itself and the code of existing instantiations provide useful information. However, given the size and complexity of existent code, automated approaches are required to assist the documentation production. Our goal is to assess an automated approach for constructing relevant documentation for framework instantiation based on source code analysis of the framework itself and of existing instantiations. The criterion for defining whether documentation is relevant would be to compare the documentation with an traditional framework documentation, considering the time spent and correctness during instantiation activities, information usefulness, complexity of the activity, navigation, satisfaction, information localization and clarity. We propose an automated approach for constructing relevant documentation for framework instantiation based on source code analysis of the framework itself and of existing instantiations. The proposed approach generates documentation in a cookbook style, where the recipes are programming activities using the necessary API elements driven by the framework features. We performed an empirical study, consisting of three experiments with 44 human subjects executing real framework instantiations aimed at comparing the use of the proposed cookbooks to traditional manual framework documentation (baseline). Our empirical assessment shows that the generated cookbooks performed better or, at least, with non-significant difference when compared to the traditional documentation, evidencing the effectiveness of the approach.

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Nair, Krithiga Devan, and Ong Shyi Nian. "COMPOUND WORDS OF MALAY AND CHINESE LANGUAGES IN NYONYA RECIPES." Platform : A Journal of Management and Humanities 3, no. 2 (December 31, 2020): 16. http://dx.doi.org/10.61762/pjmhvol3iss2art9850.

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This research reports on the formation of compound words of Malay and Chinese languages, food culture and tradition in Nyonya delicacies found in Malaysian cookbooks. This qualitative case study targets the word formation produced through the acculturation of two distinctive languages and culture. The types of compound words found in cookbooks are identified and analysed using “Feature Percolation Conventions” and “Argument-linking Principle” frameworks. The data are gathered from recipes published in two cookbooks of a local chef and YouTube channel videos of the same chef. The choice of using local texts, articles and YouTube videos is to enable data triangulation to achieve the reliability and validity of the data gathered. Majority of the compound words identified are Malay compound words with borrowed Hokkien words. The compound structure is also an adaptation of both Malay and Chinese linguistic structure.Keywords: Malay compound words, Chinese compound words, Chinese Peranakan, Nyonya cuisine

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Movna, Marianna. "Ukrainian cookbook of Galicia of the interwar twenty years: editions and figures." Proceedings of Vasyl Stefanyk National Scientific Library of Ukraine in Lviv, no. 14(30) (December 2022): 3–36. http://dx.doi.org/10.37222/2524-0315-2022-14(30)-1.

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Not only scientific, but also public interest is caused by the cookbook of the interwar twenty years with the statement of its experience of food practices and gastronomic culture of that time which till now remained on the margins of bibliographic studies. Meanwhile, it continued the best traditions of Ukrainian culinary book publishing in the early twentieth century (published by Emilia Levytska and Leontyna Luchakivska). The emergence of numerous Western Ukrainian culinary publications during the 1920s and 1930s demonstrated a tendency to strengthen and popularize Ukrainian culinary discourse with its national traditions in their organic combination with the best examples of European cuisine, highlighting food culture with an emphasis on healthy and balanced nutrition. All this became possible due to the intensification of the process of forming the national identity of Ukrainians, increasing interest in the native language, culture, as well as modernizing the structure of all public and private life. The analyzed array of book editions is 25 titles, of which — 18 units of cookbooks and 7 editions of the auxiliary segment (technological food direction). Books on purely culinary topics are classified into encyclopedias, textbooks, cookbooks and manuals in terms of their genre affiliation. Geographically, only Lviv (9 editions) and Kolomyia (8 editions) are represented as the main publishing centers of Galicia. The authors of a number of books were extraordinary figures of their time: writers, politicians, publishers, journalists, teachers, representatives of famous Galician families (O. Kysilevska, O. Zaklynska, O. Franko, O. Lishchynska), who left a noticeable mark in the history of Ukrainian culture. Other personalities were less fortunate, they left their descendants only their culinary world, and their names and destinies due to lack of documentary evidence are unknown not only to the general public but also to researchers of the subject (M. Horbacheva, M. Velychkovska, P. Slyuzarivna, H. Onyshkevych). The Ukrainian cookbook of Galicia of the interwar twenty years is interesting not only for its selection of recipes and translation of culinary experience in our time; as one of the nation-building elements, it shows an interesting perspective for the conceptual understanding of the historical past. Everyday things, such as food, reveal not only the past (Ukrainian culinary traditions), but also the fact that in our culture it is worth respecting, returning or renewing. Keywords: cookbook, Galicia, interwar twenty years, gastronomic culture, Ukrainian.

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Sassen, Catherine. "Indexes in award-winning cookbooks." Indexer: The International Journal of Indexing 33, no. 2 (June 2015): 71–76. http://dx.doi.org/10.3828/indexer.2015.16.

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MITCHELL, CHRISTINE M. "The Rhetoric of Celebrity Cookbooks." Journal of Popular Culture 43, no. 3 (June 2010): 524–39. http://dx.doi.org/10.1111/j.1540-5931.2010.00756.x.

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Nguyen, Tram. "Asian American Cookbooks as Autobiographies." a/b: Auto/Biography Studies 32, no. 2 (April 25, 2017): 416–18. http://dx.doi.org/10.1080/08989575.2017.1289318.

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