Primary Sources

Child, Lydia Maria. The American Frugal Housewife. Boston: Carter and Hendee, 1832.

_____. The Frugal Housewife. Boston: Carter and Hendee, 1829.

Glasse, Hannah. The Art of Cookery Made Plain and Easy. Edinburgh: James Donaldson, 1791.

Randolph, Mrs. Mary. The Virginia House-wife: Or, Methodical Cook. Baltimore: Plaskitt & Cugle, 1838. A digital version of this edition is available from Michigan State University’s online collection, Feeding America, a digital archive of 76 cookbooks from MSU’s collections along with searchable full-text transcriptions.

Randolph, Mrs. Mary. The Virginia Housewife, or Methodical Cook. Karen Hess, ed. Washington, D.C., 1824; repr., Columbia: S.C.: University of South Carolina Press, 1984.

Secondary Sources

Brewer, Priscilla J. From Fireplace to Cookstove: Technology and the Domestic Ideal in America. Syracuse: Syracuse University Press, 2000.

Camp, Charles. American Foodways: What, When, Why, and How We Eat in America. Little Rock, AR: August House, 1989.

Carroll, Abigail. Three Squares: The Invention of the American Meal. New York: Basic Books, 2013.

Dalby, Andrew. Dangerous Tastes: The Story of Spices. Berkeley, CA: The University of California Press, 2000.

Davidson, Alan. The Penguin Companion to American Food and Drink. New York: The Penguin Group, 1999, 2002.

Diamond, Becky. Mrs. Goodfellow: The Story of America’s First Cooking School. Yardley, PA: Westholme Publishing, 2012.

Driver, Elizabeth. “Cookbooks as Primary Sources for Writing History.” Food, Culture, and Society 12, no. 3 (2009): 257-274.

Floyd, Janet and Laurel Forster, eds. The Recipe Reader: Narratives – Contexts – Traditions. Burlington, VT: Ashgate, 2003.

Humble, Nicola. Cake: A Global History. London: Reaktion Books Ltd., 2010.

Hunter, Lynette. “Nineteenth- and Twentieth-Century Trends in Food Preserving: Frugality, Nutrition or Luxury.” In ‘Waste Not, Want Not’: Food Preservation from Early Times to the Present Day, edited by C. Anne Wilson, 134-158. Edinburgh: Edinburgh University Press, 1991.

Inness, Sherrie A. “Introduction: Thinking Food/Thinking Gender.” In Kitchen Culture in America: Popular Representations of Food, Gender, and Race, edited by Sherrie A. Inness, 1-12. Philadelphia: University of Pennsylvania Press, 2001.

Ireland, Lynne. “The Compiled Cookbooks as Foodways Autobiography.” Western Folklore 40, no. 1 (1981): 107-114.

Krondl, Michael. Sweet Invention: A History of Dessert. Chicago: Chicago Review Press, 2011.

Leavitt, Sarah A. From Catharine Beecher to Martha Stewart: A Cultural History of Domestic Advice. Chapel Hill: University of North Carolina Press, 2002.

Leonardi, Susan J.  “Recipes for Reading: Summer Pasta, Lobster àla Riseholme, and Key Lime Pie.” PMLA 104, no. 3 (1989): 340-347.

Mariani, John F.  The Encyclopedia of American Food and Drink. New York: Bloomsbury, 2013.

McWilliams, James E. A Revolution in Eating: How the Quest for Food Shaped America. New York: Columbia University Press, 2005.

Mintz, Sidney W.  Sweetness and Power: The Place of Sugar in Modern History. New York: Viking Penguin, Inc., 1985.

Moss, Kay K. Seeking the Historical Cook: Exploring Eighteenth-Century Southern Foodways. Columbia: University of South Carolina Press, 2013.

Oliver, Sandra L. Food in Colonial and Federal America. Westport, CT: Greenwood Press, 2005.

_____. Saltwater Foodways: New Englanders and their Food, at Sea and Ashore, in the Nineteenth Century. Mystic, CT: Mystic Seaport Museum, Inc., 1995.

Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Farrar, Straus, and Giroux, 1986.

Smith, Andrew F., ed.  The Oxford Companion to American Food and Drink. Oxford and New York: Oxford University Press, 2007.

Smith, Merril D. History of American Cooking. Santa Barbara, CA: ABC-CLIO Inc., 2013.

Stavely, Keith and Kathleen Fitzgerald. America’s Founding Food: The Story of New England Cooking. Chapel Hill: The University of North Carolina Press, 2004.

_____. Northern Hospitality: Cooking by the Book in New England. Amherst and Boston: University of Massachusetts Press, 2011.

Theopano, Janet. Eat My Words: Reading Women’s Lives through the Cookbooks They Wrote. New York: Palgrave, 2002.

Tipton-Martin, Toni. The Jemima Code: Two Centuries of African American Cookbooks. Austin, TX: University of Texas Press, 2015.

Turner, Jack. Spice: The History of a Temptation. New York: Alfred A. Knopf, 2004.

Tye, Diane. Baking as Biography: A Life Story in Recipes. Montreal & Kingston: McGill-Queen’s University Press, 2010.

Veit, Helen Zoe, ed. Food in the Civil War Era: The South. East Lansing: Michigan State University Press, 2014.

Wheaton, Barbara Ketcham. “Cookbooks as Resources for Social History,” In Food in Time and Place: The American Historical Association to Food History, edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala, 276-299. Berkeley: University of California Press, 2014.

_____. Savoring the Past: The French Kitchen and Table from 1300-1789. Philadelphia: University of Pennsylvania Press, 1983.

Williams, Susan. Food in the United States, 1820s-1890. Westport, CT: Greenwood Press, 2006.

Wilson, C. Anne, ed. ‘Waste Not, Want Not’: Food Preservation from Early Times to the Present Day. Edinburgh: Edinburgh University Press, 1991.

Wilson, Mary Tolford. “Amelia Simmons Fills a Need: American Cookery, 1796.” The William and Mary Quarterly 14, no. 1 (1957): 16-30.

Manuals, Cookbooks & Guidebooks

Rayner, Lisa. The National Canning Resource Book: A Guide to Home Canning with Locally Grown, Sustainably Produced, and Fair Trade Foods. Flagstaff, AZ: Lifeweaver LLC, 2010.