Vol. 16 No. 3 (2013): cookbook

View Vol. 16 No. 3 (2013): cookbook
Edited by Donna Lee Brien and Adele Wessell
Published: 2013-06-26
Cover imageImage by Nollie Joy Nahrung zoomView cover

Editorial

  • Cookbook: A New Scholarly View

    Donna Lee Brien, Adele Wessell

Feature

  • “We eat more than kangaroo tail or dugong you know…”: Recent Indigenous Australian Cookbooks

    Bronwyn Fredericks, Margaret Anderson

Articles

  • Cooking in the Books: Cookbooks and Cookery in Popular Fiction

    Rachel Franks

  • Words from the Culinary Crypt: Reading the Cookbook as a Haunted/Haunting Text

    Lorna Piatti-Farnell

  • Cooking Up Healthy Citizens: The Pedagogy of Cookbooks

    Emily Margaret Gray, Deana Leahy

  • Text for Dinner: ‘Plain’ Food in Colonial Australia … Or, Was It?

    Charmaine Liza O'Brien

  • Towards a Structured Approach to Reading Historic Cookbooks

    Máirtín Mac Con Iomaire

  • A Cookbook of Her Own

    Blake Singley

  • “This receipt is as safe as the Bank”: Reading Irish Culinary Manuscripts

    Dorothy Ann Cashman

  • Cooking with Luce: Parler-Femme through Textual Montage

    Nollie Joy Nahrung

  • Cooking from Life: The Real Recipe for Street Food in Ha Noi

    Lelia Green, Van Hong Nguyen

  • The Language of Food

    Brigita Orel

  • My Failed Cheddar Cheese: Cookbooks, Tacit Knowledge, and Technology

    Jillian Elaine Adams

  • Artist in the Kitchen: The Kitchen as Studio

    Ulrike Sturm

  • The Secret Adoptee's Cookbook

    Sue Bond

  • Writing Women: The Virtual Cookbook and Pinterest

    Amy Brooke Antonio

  • Experiencing Reality through Cookbooks: How Cookbooks Shape and Reveal Our Identities

    Emily Weiskopf-Ball

  • My Kitchen, Myself: Constructing the Feminine Identity in Contemporary Cookbooks

    Carody Culver

  • Cookbooks, High-tech Kitchens, and Gender Culture: Addressing the Sugar and Spice in Contemporary Couple Relations

    Rosalina Pisco Costa

  • Food Blogging and Food-related Media Convergence

    Jennifer Lofgren

  • Reading the Senses: Writing about Food and Wine

    Moya Costello

  • From Escoffier to Adria: Tracking Culinary Textbooks at the Dublin Institute of Technology 1941–2013

    Pauline Danaher

  • Cookbooks for Making History: As Sources for Historians and as Records of the Past

    Adele Wessell

  • “Concern and sympathy in a pyrex bowl”: Cookbooks and Funeral Foods

    Donna Lee Brien