Megan J. Elias. Food on the Page: Cookbooks and American Culture. Philadelphia: University of Pennsylvania Press, 2017. 296p. ISBN 9780812249170. US$ 34.95.
Keith Stavely and Kathleen Fitzgerald. United Tastes: The Making of the First American Cookbook. Amherst: University of Massachusetts Press, 2017. 351p., ill. ISBN 9781625343222. US$ 32.95.
Cookbooks have always been vital sources for food studies scholars, because they presumably document what foods people have eaten and how they have prepared them. In these two engrossing studies, researchers move beyond recipes to investigate how cookbooks function as crucial national texts in the United States and as fruitful topics of print culture research.