Focus on Form
The Settlement Cook Book
Through the 18th and 19th centuries, cookbooks became more and more "[promotions of] the endeavors of the author" (Sitwell, 2012). Various authors wrote cookbooks to promote their culinary schools, and into the 20th century different brands wrote cookbooks to promote their products: "Oxo in 1908, US chocolate makers Walter Baker & Co. in 1916 and Campbell's soup in the same year. Likewise promoters of new kitchen technology churned out cookbooks to encourage the uses of fridges and ovens" (Sitwell, 2012). Cookbooks continued the trend of offering domestic advice, which was moving quickly toward advice for women--housewives who performed domestic duties including and aside from cooking. Along with these specialty cookbooks came the increased publication of dish-specific, cuisine-specific, and regional books:
- The Blue Grass Cook Book by Minerva Carr Fox (1904)
- European and American Cuisine by Gesine Lemcke (1911)
- Salads and Salad Dressings edited by Bessie R. Murphy (1920)
References
Images from http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?TitleNo=64
Sitwell, W. (2012). A history of cookbooks. Retrieved from http://www.welovethisbook.com/features/history-cookbooks