In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socioeconomic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book is a first in its field.
- ISBN10 1877372757
- ISBN13 9781877372759
- Publish Date 1 January 2010
- Publish Status Active
- Out of Print 22 January 2015
- Publish Country NZ
- Imprint Otago University Press
- Format Paperback
- Pages 208
- Language English