Despite the rise of fleeting social media recipes, the cookbook is a touchstone of reliability, a cultural archive and even a guilty pleasure.
Articles on Cookbooks
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One recipe suggests using ‘snow’ as a winter alternative to eggs.
One of the world’s oldest cookbooks, De Re Coquinaria, contains recipes for familiar staples, along with more exotic fare.
A second author has come forward to accuse Brooke Bellamy of reproducing one of her recipes. Cookbooks are big business – and no stranger to scandals.
Nagi Maehashi has accused the author of Bake with Brooki of plagiarising two of her recipes: for caramel slice and baklava. Big money is involved.
Alice B. Toklas and her partner, the influential modernist writer Gertrude Stein, hosted a celebrated Paris salon. Toklas would go on to write an unusual bestseller.
Mayat embodied principled, faith-based, socially committed, inspired leadership.
A historian of American Judaism explains how cookbooks across the 20th century have influenced and reflected the shifting tastes of American Jews.
A chance encounter in the National Library of Australia’s digital archive holds clues about an 1843 cookbook published in Parramatta.
Cooking whole animal heads – their eyes staring back at me (accusingly? beseechingly?) as the pot bubbled away on the stove – was quite disarming.
She never ages. Her visage morphs. And yet women used to write letters to this brainchild of advertising executives, a cultural icon who still looms large in the nation’s imagination.
Recipe sharing is all the rage in the pandemic as in other times of turmoil. English cookbooks of the 16th and 17th centuries promised recipes for comfort with a dash of glamour.
It doesn’t have to be a week of tiresome turkey sandwiches. A food historian explains how the French came to see leftovers as an outlet for creativity and experimentation.
In the early 20th century, women’s food started being described as ‘dainty,’ meaning fanciful but not filling.
Margaret Fulton built a long-lasting career on the provision of sound, trustworthy cookery advice.
A food safety expert offers six tips on safe food handling that many cookbooks and cooking shows fail to deliver.
Research shows that cooking with your kids helps them try more foods, eat more healthily and waste less food. It also offers opportunities to practise math and bond as a family.
Top contributors
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Honorary Associate, History, University of Sydney
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Emeritus Professor, Creative Industries, CQUniversity Australia
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Assistant Professor of Applied Nutrition & Registered Dietitian, University of Guelph
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Fellow, Center for Humanistic Inquiry, Amherst College
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Assistant Professor of English, Clark University
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Research Professor, UFS History Department, University of the Free State
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Professor of Food Safety, University of Guelph
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Associate Professor in Archaeology and Space Studies, Flinders University
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Adjunct Senior Lecturer, CQUniversity Australia
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Frederick G. L. Huetwell Professor of History and Professor of Judaic Studies, University of Michigan
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Registered Dietitian and Project Coordinator, University of Guelph
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Professor of Early Modern English Literature, Western University
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Senior Lecturer in English, Loughborough University
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Senior Lecturer in History, University of Waikato
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Senior Lecturer, Intellectual Property Law, Macquarie University