Henry Notaker's Books

A History of Cookbooks

From Kitchen to Page Over Seven Centuries

By: Henry Notaker

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A History of Cookbooks

From Kitchen to Page Over Seven Centuries

By: Henry Notaker

Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future.

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Page Count

400

Publisher

Univ of California Press

Published Date

ISBN 10

0520391497

ISBN 13

9780520391499

Food Culture in Scandinavia

By: Henry Notaker

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Food Culture in Scandinavia

By: Henry Notaker

The food cultures of Scandinavian countries are similar in important ways but also have many different traditions because of variations in geography and climate and unique social, cultural and political history. Food Culture in Scandinavia covers Denmark, Norway, Sweden, and Iceland's unique and common foodways, all in the context of significant recent changes. This is the most exhaustive overview available in English with all the latest insight. Students writing country reports and food mavens get the up-to-date scoop from an insider on how Scandinavians eat and live. Readers see how everyday food habits are quickly changing in Scandinavia, mostly in urban areas and among the younger generation. The trends are shown to stem from Scandinavians travelling more, Americanization and globalization, new immigrants bringing their cuisines, classic national and regional products being revitalized, high-end restaurants for the new business elite springing up, and a growing interest in healthful and organic food. The Historical Overview chapter lays the groundwork to understand the evolution from the traditional Scandinavian fare—fish, porridge, bread, milk. A chapter on major foods and ingredients elaborates on these staples and more and updates their use. In the Cooking chapter, the new gender dynamics are discussed in terms of who is shopping and cooking and especially the impact of the supermarket. Typical Meals discusses the mainstays for daily fare and notes the biggest changes in the choices of pizza and fast food for youth. Eating out in Scandinavia is becoming more common, and Chapter 5 highlights the growing options for casual family meals out, business and school lunches, as well as take-out food and more. The Special Occasions chapter illuminates the major events in the calendar, especially the magical Christmas time plus the famous seasonal fests such as Midsummer in Sweden and life-cycle events such as weddings, where innovation is expected. A final chapter on diet and health emphasizes the familiar health concerns related to diets too high in fat and sugar and too low in vegetables and fruit. A timeline, selected bibliography, illustrations, and classic recipes complement the narrative.

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Page Count

244

Publisher

Bloomsbury Publishing USA

Published Date

ISBN 10

0313349231

ISBN 13

9780313349232

A History of Cookbooks

From Kitchen to Page over Seven Centuries

By: Henry Notaker

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A History of Cookbooks

From Kitchen to Page over Seven Centuries

By: Henry Notaker

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

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Page Count

401

Publisher

Univ of California Press

Published Date

ISBN 10

0520967283

ISBN 13

9780520967281

Food Culture in Scandinavia

By: Henry Notaker

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Food Culture in Scandinavia

By: Henry Notaker

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244

Publisher

Bloomsbury Publishing USA

Published Date

ISBN 10

0313349231

ISBN 13

9780313349232

American Victory

Wrestling, Dreams and a Journey Toward Home

By: Henry Cejudo,Bill Plaschke

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American Victory

Wrestling, Dreams and a Journey Toward Home

By: Henry Cejudo,Bill Plaschke

Compelling...American Victory represents the triumph of the human spirit." --Los Angeles Times Henry Cejudo's remarkable journey follows an unlikely hero, the son of illegal immigrants, from the mean streets of South Central LA to the glory of the Beijing Olympics. The first American in sixteen years to win the gold medal in freestyle wrestling and the youngest American gold medalist ever in this event, Henry's grit, passion, and resolve on display in China was a culmination of a life spent fighting-both on and off the mat. American Victory is his poignant and powerful memoir of how he rose above the statistics and dangers to become a winner-and a hero that embodies all that's best and most hopeful in the American dream.

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Age

Page Count

173

Publisher

Penguin

Published Date

ISBN 10

1101159766

ISBN 13

9781101159767

Book's by Henry Notaker

A History of Cookbooks

A History of Cookbooks

Food Culture in Scandinavia

Food Culture in Scandinavia

A History of Cookbooks

A History of Cookbooks

Food Culture in Scandinavia

Food Culture in Scandinavia

American Victory

American Victory

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