Eat My Words: Reading Women’s Lives through the Cookbooks They Wrote. Amherst and Boston: University of Massachusetts Press, 2011. Northern Hospitality: Cooking by the Book in New England.
Chapel Hill: The University of North Carolina Press, 2004. America’s Founding Food: The Story of New England Cooking.
Oxford and New York: Oxford University Press, 2007. The Oxford Companion to American Food and Drink. New York: Farrar, Straus, and Giroux, 1986. Perfection Salad: Women and Cooking at the Turn of the Century. Mystic, CT: Mystic Seaport Museum, Inc., 1995. Saltwater Foodways: New Englanders and their Food, at Sea and Ashore, in the Nineteenth Century. Columbia: University of South Carolina Press, 2013. Seeking the Historical Cook: Exploring Eighteenth-Century Southern Foodways. Sweetness and Power: The Place of Sugar in Modern History. New York: Columbia University Press, 2005. A Revolution in Eating: How the Quest for Food Shaped America. The Encyclopedia of American Food and Drink. “Recipes for Reading: Summer Pasta, Lobster àla Riseholme, and Key Lime Pie.” PMLA 104, no. Chapel Hill: University of North Carolina Press, 2002.
From Catharine Beecher to Martha Stewart: A Cultural History of Domestic Advice. “The Compiled Cookbooks as Foodways Autobiography.” Western Folklore 40, no. Philadelphia: University of Pennsylvania Press, 2001. “Introduction: Thinking Food/Thinking Gender.” In Kitchen Culture in America: Popular Representations of Food, Gender, and Race, edited by Sherrie A. Edinburgh: Edinburgh University Press, 1991. “Nineteenth- and Twentieth-Century Trends in Food Preserving: Frugality, Nutrition or Luxury.” In ‘Waste Not, Want Not’: Food Preservation from Early Times to the Present Day, edited by C. The Recipe Reader: Narratives – Contexts – Traditions. “Cookbooks as Primary Sources for Writing History.” Food, Culture, and Society 12, no. Yardley, PA: Westholme Publishing, 2012.ĭriver, Elizabeth. Goodfellow: The Story of America’s First Cooking School. New York: The Penguin Group, 1999, 2002.ĭiamond, Becky. The Penguin Companion to American Food and Drink. Berkeley, CA: The University of California Press, 2000.ĭavidson, Alan. New York: Basic Books, 2013.ĭalby, Andrew. Three Squares: The Invention of the American Meal. Little Rock, AR: August House, 1989.Ĭarroll, Abigail. American Foodways: What, When, Why, and How We Eat in America. Syracuse: Syracuse University Press, 2000.Ĭamp, Charles. From Fireplace to Cookstove: Technology and the Domestic Ideal in America.
Washington, D.C., 1824 repr., Columbia: S.C.: University of South Carolina Press, 1984. The Virginia Housewife, or Methodical Cook. A digital version of this edition is available from Michigan State University’s online collection, Feeding America, a digital archive of 76 cookbooks from MSU’s collections along with searchable full-text transcriptions. The Virginia House-wife: Or, Methodical Cook.
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