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Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 16, 2013 - Issue 4
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Original Articles

Constructing Culinary Knowledge

Reading Rural Community Cookbooks

Elizabeth RansomUniversity of RichmondView further author information
&
Wynne WrightMichigan State UniversityView further author information
Pages 669-689 | Published online: 29 Apr 2015

Citations (7)

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Read on this site (6)

Thomas David DuBois. (2023) Ten centuries of Chinese food writing: what do we do with all these recipes?. Food, Culture & Society 0:0, pages 1-17.
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Charity Givens. (2023) Creating community, one byte at a time: Digital community cookbooks during the COVID-19 pandemic. Food and Foodways 31:3, pages 200-218.
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Laurel Forster. (2023) Country cooking: Cookbooks and Counterculture in the 1970s. Food and Foodways 31:3, pages 159-181.
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Rima D. Apple. (2022) Community, domestic labor, technology, and commercial food: what an early 20th-century recipe box can tell us. Food, Culture & Society 0:0, pages 1-23.
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Ka Wai Fan. (2022) Feeding on fancies with recipe books during the period of China’s great famine (1958–1961). Food, Culture & Society 0:0, pages 1-17.
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Rebeca Ibáñez Martín. (2018) Thinking with La Cocina: fats in Spanish kitchens and dietary recommendations. Food, Culture & Society 21:3, pages 314-330.
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Articles from other publishers (1)

A.E. STEARNS. (2020) More than Meals: A Narrative Criminological Analysis of Inmate‐Authored Cookbooks. The Howard Journal of Crime and Justice 59:1, pages 65-85.
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