I wrote a thesis in college about American cookbooks and how they've changed over time. It was really interesting to see what knowledge the authors expected the cooks to have and how that changed.
I'm writing my bachelor thesis about spanish cuisine and I'm really interested in the history of cookbooks! Do you have some recommendations of what I should read, like books, articles, etc about this topic? Thank you very much!
@@claudiama3560 I recommend going right to primary sources if you can get your hands on them. I had access to an archive so I got to use real cookbooks from the 1700s.
I've noticed that a lot of online "recipies" are not listing amounts of ingredients and some don't even list the ingredients, only having the directions. It makes cooking those dishes quite difficult.
"On Food & Cooking" isn't a cookbook, but a fascinating book about the science of cooking food. Sure opened my mind about how temperature changes the properties of various food items. It's certainly more dog-eared than my copy of "Joy of Cooking"! 🤣
"On food and cooking" is so cool. Shameless plug, but did you see our episode where we talked to Dr. Harold McGee? ua-cam.com/video/_SouziS4XNc/v-deo.html
I had a biology professor who hated spam abd pork & beans as it was about the only thing he could afford to eat in grad school supporting his wife and two kids on his meager teaching stipend.
Enjoyable, but. . .No mention of 'Murican contributions to the genre. Fanny Farmer, The Boston Cooking School, etc. Who wrote the script for this edition of Food History?
American Cookery, by Amelia Simmons, came out 50 years earlier than Modern Cookery. With the two side by side, they are quite similar. I’m thinking Acton’s cookbook might have been the first modern British cookbook, but not the first overall.
I was probably way too late to comment by the time that I saw this video... but Spam: growing up my mom would mash it up (so that it was still chunky), mix it with mayonnaise and relish, and make "Spam salad sandwiches". So. Gross.
I wrote a thesis in college about American cookbooks and how they've changed over time. It was really interesting to see what knowledge the authors expected the cooks to have and how that changed.
I'm writing my bachelor thesis about spanish cuisine and I'm really interested in the history of cookbooks! Do you have some recommendations of what I should read, like books, articles, etc about this topic? Thank you very much!
@@claudiama3560 I recommend going right to primary sources if you can get your hands on them. I had access to an archive so I got to use real cookbooks from the 1700s.
I've noticed that a lot of online "recipies" are not listing amounts of ingredients and some don't even list the ingredients, only having the directions. It makes cooking those dishes quite difficult.
"Dishes missing from the average household."🤣
Your sarcasm is delicious. Peacocks & flamingos...
This presentation was terrific.
Very interesting-thanks
"On Food & Cooking" isn't a cookbook, but a fascinating book about the science of cooking food.
Sure opened my mind about how temperature changes the properties of various food items.
It's certainly more dog-eared than my copy of "Joy of Cooking"! 🤣
"On food and cooking" is so cool. Shameless plug, but did you see our episode where we talked to Dr. Harold McGee? ua-cam.com/video/_SouziS4XNc/v-deo.html
I love my old Fanny Farmer cookbook
I can't wait for the Spam episode. Please be sure to include their legal scuffles with the Muppets in the 1990s!
Very intresting
You guys have got to do a crossover with Tasting History
That is a wonderful idea.
The editor in charge of images was having a lot of fun with this one, didn't they? :P
I had a biology professor who hated spam abd pork & beans as it was about the only thing he could afford to eat in grad school supporting his wife and two kids on his meager teaching stipend.
Enjoyable, but. . .No mention of 'Murican contributions to the genre. Fanny Farmer, The Boston Cooking School, etc. Who wrote the script for this edition of Food History?
American Cookery, by Amelia Simmons, came out 50 years earlier than Modern Cookery. With the two side by side, they are quite similar. I’m thinking Acton’s cookbook might have been the first modern British cookbook, but not the first overall.
On Spam: why does Spam seem particularly popular on the west coast of the US and parts of East Asia?
Spam: wash off the jelly, slice it and fry it. Great sub in for bacon if you're out of it. There's my recipe 😃
Both chutney and curry were known in Britain in the 1600s. By the time Atkins published her cookbook, they were hardly 'exotic'.
yikes, i remember when mental floss was actually getting views, probably doesn't help that there videos are confused with weird history's videos
I was probably way too late to comment by the time that I saw this video... but Spam: growing up my mom would mash it up (so that it was still chunky), mix it with mayonnaise and relish, and make "Spam salad sandwiches". So. Gross.
Oh dear, are you all confused because they haven't mentioned cheeseburger?
Sk8tty