Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of
Fannie Farmer or
The Joy of Cooking.
~ John Thorne ~
Photo from the 1936, "Fifth Revised edition," The Boston Cooking School Cook Book, which was given to me by a friend who moved out of the country and needed to downsize. These pages were among the very few that show any obvious use. Perhaps "scientific cookery," a term found in the dedication, wasn't to everyone's liking. --KK
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