COOKBOOKS AND COOKBOOK AUTHORS An Evolving Bibliography of Studies, Surveys and Auto / Biographies FIONA LUCAS Revised and considerably enlarged April 2020 2nd edition Culinary Historians of Canada 260 Adelaide St. East, Box 149 Toronto, ON M5A 1N1 www.culinaryhistorians.ca
[email protected] COOKBOOKS AND COOKBOOK AUTHORS An Evolving Bibliography of Studies, Surveys, and Auto / Biographies FIONA LUCAS Second Edition Revised and considerably enlarged April 2020 Printed from the website of Culinary Historians of Canada, www.culinaryhistorians.ca. This is a work in progress. If you wish to suggest more titles for this resource or offer corrections, please write to
[email protected]. INTRODUCTION No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.1 Surprisingly few biographies of cookbook authors and in-depth studies of individual cookbooks are available. Much awaits to be written, although a few lives and their influential cookbooks have been thoroughly examined: Isabella Beeton, Auguste Escoffier, and Julia Child come to mind. In the past few decades, however, the serious study of historical cookbooks and recipes has become a phenomenon in both the academic and popular worlds. This particular evolving and ever-growing bibliography starts to record what has been written on cookbooks, recipes, and cookbook authors, including present-day authors. Further suggestions on books, book chapters, journals, websites, blogs, long newspaper articles, and magazines are welcomed, including those in other languages. To avoid fly-by-night websites, only those produced by enduring reputable institutions or historians are included.