Books that cook : the making of a literary meal
(Book)
Contributors
Cognard-Black, Jennifer, 1969- editor of compilation.
Goldthwaite, Melissa A., 1972- editor of compilation.
Nestle, Marion, writer of preface.
Goldthwaite, Melissa A., 1972- editor of compilation.
Nestle, Marion, writer of preface.
Status
Geneva Public Library - Second Floor Nonfiction
641.5 COG
1 available
641.5 COG
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Geneva Public Library - Second Floor Nonfiction | 641.5 COG | Available |
Macedon Public Library - Adult Nonfiction | 641.5 BOO | Checked out |
More Details
Format
Book
Physical Desc
xx, 343 pages : illustrations ; 24 cm.
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Description
"Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature--forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books that Cook reveals the range of ways authors incorporate recipes--whether the recipe flavors the story or the story serves to add spice to the recipe. Books that Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book"--,Provided by publisher.
Citations
APA Citation, 7th Edition (style guide)
Cognard-Black, J., Goldthwaite, M. A., & Nestle, M. (2014). Books that cook: the making of a literary meal . New York University Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Cognard-Black, Jennifer, 1969-, Melissa A. Goldthwaite and Marion, Nestle. 2014. Books That Cook: The Making of a Literary Meal. New York University Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Cognard-Black, Jennifer, 1969-, Melissa A. Goldthwaite and Marion, Nestle. Books That Cook: The Making of a Literary Meal New York University Press, 2014.
MLA Citation, 9th Edition (style guide)Cognard-Black, Jennifer, Melissa A. Goldthwaite, and Marion Nestle. Books That Cook: The Making of a Literary Meal New York University Press, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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