000			03425nam a2200481Ia 4500
001			219267
003			IT-RoAPU
005			20231211164036.0
006			m|||||o||d||||||||
007			cr || ||||||||
008			231101t20142014nyu fo d z eng d
020			_a9781479830213 _qprint
020			_a9781479838424 _qPDF
024	7		_a10.18574/nyu/9781479838424.001.0001 _2doi
035			_a(DE-B1597)9781479838424
035			_a(DE-B1597)547896
035			_a(OCoLC)884647820
040			_aDE-B1597 _beng _cDE-B1597 _erda
072		7	_aSOC002010 _2bisacsh
082	0	4	_a641.5
084			_aonline - DeGruyter
245	0	0	_aBooks That Cook : _bThe Making of a Literary Meal / _ced. by Melissa A. Goldthwaite, Jennifer Cognard-Black.
264		1	_aNew York, NY : _bNew York University Press, _c[2014]
264		4	_c©2014
300			_a1 online resource : _b8 black and white illustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
506	0		_arestricted access _uhttp://purl.org/coar/access_right/c_16ec _fonline access with authorization _2star
520			_aWhether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones.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.
538			_aMode of access: Internet via World Wide Web.
546			_aIn English.
588	0		_aDescription based on online resource; title from PDF title page (publisher's Web site, viewed 01. Nov 2023)
650		7	_aSOCIAL SCIENCE / Anthropology / Cultural & Social. _2bisacsh
700	1		_aCognard-Black, Jennifer _ecuratore
700	1		_aGoldthwaite, Melissa A. _ecuratore
700	1		_aNestle, Marion _eautore
850			_aIT-RoAPU
856	4	0	_uhttps://www.degruyter.com/isbn/9781479838424
856	4	2	_3Cover _uhttps://www.degruyter.com/document/cover/isbn/9781479838424/original
942			_cEB
999			_c219267 _d219267