Chapters in this book

1. Frontmatter i
2. Contents v
3. Introduction. Words About Food 1
4. Chapter 1. The Best-Fed People in the World: American Cookbooks in the Nineteenth Century 9
5. Chapter 2. An Appetite for Innovation: Cookbooks Before the Second World War 43
6. Chapter 3. Gourmet Is a Boy: Midcentury Cookbooks and Food Magazines 73
7. Chapter 4. Mastering the Art of American Cooking: Julia Child and American Cookbooks 107
8. Chapter 5. Oppositional Appetites: Cookbooks and the Counterculture in the 1960s and 1970s 145
9. Chapter 6. The Palate of Personality: Chefs and Cookbooks at the End of the Twentieth Century 183
10. Chapter 7. Origin Stories: A New Discourse in Twenty-First-Century Cookbooks 213
11. Epilogue. What Should We Read for Dinner? 239
12. Notes 245
13. Selected Bibliography 275
14. Index 281
15. Acknowledgments 295