Cookbooks of the World, 1925-1975
VOLUMEVOLUME XVI, XXX, NUMBER NUMBER 4 4 FALL FALL 2000 2014 Quarterly Publication of the Culinary Historians of Ann Arbor Cookbooks of the World, 1925-1975 Photo of a banquet table from the inner cover of the Soviet-era cookbook, Книга о вкусной и здоровой пище [The Book of Tasty and Healthy Food] (Moscow, 1955 printing). See Eric Duskin’s article on page 11. REPAST VOLUME XXX, NUMBER 4 FALL 2014 TIME-LIFE SERIES continued from page 17 Endnotes References 1. Bertelsen 2009. Balsley, Betsy, “The Culinary Classroom of an ‘Ordinary 2. Goldstein 2004, p. 678. Housewife’”, Los Angeles Times, Apr. 10, 1975, p. K2. 3. Dale Brown Papers, photocopied and shared thanks to the Bertelsen, Cynthia, “Cooking and Eating: Some Harsh efforts of Jan Longone, J. J. Jacobson, and Kathy Schafer at Truths”, Gherkins and Tomatoes weblog entry for Mar. the Janice Bluestein Longone Culinary Archive. 20, 2009, 4. Hazelton 1971. http://gherkinstomatoes.com/2009/03/20/cooking/. 5. Ibid. Brown, Dale, Dale Brown Papers, Box 1, uncataloged papers, 6. Claiborne 1968. Janice Bluestein Longone Culinary Archive, Univ. of 7. Ephron 1968. Michigan Special Collections. 8. Hess 1969. Cannon, Poppy, “Fast Though French”, Chicago Daily 9. Smith 1969. Defender, Feb. 26, 1968, p. 18. 10. Claiborne 1979. Claiborne, Craig, “20 Years of American Gastronomy: The 11. Cannon 1968. Revolution”, New York Times, Apr. 18, 1979, p. C1. 12. Hazelton 1971. Claiborne, Craig, “Debut for a Series of International 13. Oseland 2006, p. 72. Cookbooks”, New York Times, Feb. 19, 1968, p. 46. 14. Freedman, 2012. Ephron, Nora, “Critics in the World of the Rising Soufflé (Or 15.
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