4. Printed Cookbooks: Diffusion, Translation, and Plagiarism

Chapters in this book

1. Frontmatter i
2. Contents v
3. Illustrations vii
4. Preface ix
5. Acknowledgments xiii
6. Part One. Food and Text - Cook and Writer
7. Prologue: A Rendezvous 3
8. 1. The Cook 7
9. 2. Writer and Author 28
10. Part Two. The Text and Its Form
11. 3. The Origin and Early Development of Modern Cookbooks 49
12. 4. Printed Cookbooks: Diffusion, Translation, and Plagiarism 65
13. 5. Organizing the Cookbook 81
14. 6. Naming the Recipes 98
15. 7. Pedagogical and Didactic Approaches 112
16. 8. Paratexts in Cookbooks 130
17. 9. The Recipe Form 144
18. 10. The Cookbook Genre 164
19. Part Three. The Text and Its World
20. 11. Cookbooks for the Rich and the Poor 187
21. 12. Health and Medicine in Cookbooks 201
22. 13. Recipes for Fat Days and Lean Days 213
23. 14. Vegetarian Cookbooks 223
24. 15. Jewish Cookbooks 233
25. 16. Cookbooks and Aspects of Nationalism 245
26. 17. Decoration, Illusion, and Entertainment 264
27. 18. Taste and Pleasure 277
28. 19. Gender in Cookbooks and Household Books 288
29. Epilogue: Cookbooks and the Future 299
30. Notes 303
31. References 353
32. Index 375