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Ethnic Cookery
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There are 19 books in this category
Ethnic recipes and cookbooks appeared in America prior to the Civil War, with British, German and French works predominating. Thereafter, the waves of new immigrants contributed their culinary heritage. The Native American contributions are often unrecorded in the culinary literature, but they are there - always. See Cushing's Zuni Breadstuff for one example of a scholarly dissertation on this subject. African-American influences are also strong, from the earliest days. These are represented both by books written by Blacks (e.g. Mrs. Fisher) and by those written by Southern Whites (e.g. McCulloch-Williams). In addition, Northern authors of more general cookbooks often included African American recipes (e.g. some of the works of Miss Leslie.)
References to Jewish contributions appear even prior to the publication of the first Jewish cookbook in America, which appeared in 1871. "Aunt Babette", Mrs. Kander, the Portland, Oregon Neighborhood Cook Book, and the Greenbaum books all represent the diverse Jewish populations in America - and an international outlook as well.
The contributions of the British, German and French continued throughout the period covered by this project. The Sanderson and Parkinson books are essentially from British sources; the Davidis remains a German and a German-American classic; and the Blot, Tanty, Hearn and Eustis books clearly display the French influence. French influence can also be found in the professional books such as the Ranhofer and the Hirtzler.
Pennsylvania-Dutch (German) and Quaker cooking are represented by works by Lea and Thomas. The very important Hispanic contributions to the American melting pot are underrepresented in the printed culinary archive. We do, however, include several good examples; chapters can be found in the Los Angeles Times Cook Book and Mrs. Rorer's Cook Book. Many other ethnic contributions are to be found in the MSU collections. To represent them, we have included: Gentile's The Italian Cook Book; Fullstandigaste Svensk-Amerikansk Kokbok (Swedish); Keoleian's The Oriental Cook Book (Middle Eastern); and Bosse's Chinese-Japanese Cook Book.
Additional ethnic recipes and foodways, including the cultures discussed above - and a host of others - are to be found in the books by Keen and Wood.
Titles Available:
- "Aunt Babette." "Aunt Babette's" Cook Book: Foreign
and Domestic Receipts for the Household: A Valuable Collection of Receipts
and Hints for the Housewife, Many of Which Are Not to be Found Elsewhere., Cincinnati: Bloch Pub. and Print. co., c1889
- Bosse, Sara. Watanna, Onoto. Chinese-Japanese Cook Book., Chicago: Rand McNally, c1914.
- Eustis, Celestine Cooking in Old Creole Days., New York: R.H. Russell, 1904.
- Wood, Bertha M. Foods of the Foreign-Born in Relation to Health., Boston: Whitcomb & Barrows, 1922.
- Estes, Rufus. Good Things to Eat., Chicago: Rufus Estes, 1911.
- Blot, Pierre. Hand-book Of Practical Cookery, For Ladies And Professional Cooks. Containing The Whole Science And Art Of Preparing Human Food., New York: D. Appleton And Company, c1867.
- Davidis, Henriette Henriette Davidis' Practical Cook Book, Comp. For The United States From The Thirty-fifth German Ed. ..., Milwaukee, Wis., H.H. Zahn & Co., 1897.
- Croly, Jane Cunningham. Jennie June's American Cookery Book: Containing Upwards Of Twelve Hundred Choice And Carefully Tested Receipts; Embracing All The Popular Dishes, And The Best Results Of Modern Science...Also, A Chapter For Invalids, For Infants, One On Jewish Cookery..., New York: American News Co., 1870, c1866.
- Tanty, Francois. La Cuisine Francaise. French Cooking for Every home. Adapted to American Requirements., Chicago, Baldwin, Ross & Co., c.1893.
- Thomas, Edith M. Mary At The Farm And Book Of Recipes
Compiled During Her Visit Among The "Pennsylvania Germans," By Edith M. Thomas.
With Illustrations..., Norristown, PA., Printed by John Hartenstine,
1915.
- Fox, Minerva Carr. The Blue Grass Cook Book, Comp. By Minnie C. Fox, with an introduction by John Fox, jr.; Illustrated with photographs by A.L. Coburn., New York, Fox, Duffield & Company, 1904.
- Greenbaum, Florence Kreisler. The International Jewish Cookbook: 1600 Recipes According To The Jewish Dietary Laws With The Rules For Kashering: The Favorite Recipes Of America, Austria, Germany, Russia, France, Poland, Roumania, Ect., Ect., New York: Bloch Pub. Co., 1919.
- Gentile, Maria. The Italian Cook Book., New York: Italian Book Co., 1919.
- Council of Jewish Women The Neighborhood Cook Book Compiled Under The Auspices Of The Portland Section In 1912, Council of Jewish Women., Portland, Oregon [Press Of Bushong & Co.] 1914.
- Keoleian, Ardashes Hagop. The Oriental Cook Book; Wholesome, Dainty, and Economical Dishes of the Orient, Especially Adapted to American Tastes and Methods of Preparation., New York, Sully & Kleinteich, 1913.
- Kander, Simon, Mrs. The Settlement Cook Book: Containing Many Recipes Used In Settlement Cooking Classes, The Milwaukee Public School Cooking Centers And Gathered From Various Other Reliable Sources / C ompiled By Mrs. Simon Kander., Milwaukee: [s.n.], 1901.
- Los Angeles Times. The Times Cook Book, No. 2:957 Cooking and Other Recipes…/By California Women; brought Out by the 1905 Series of Prize Recipe Contests in the Los Angeles Times., Los Angeles: Times-Mirror Co., 1905.
- Keen, Adelaide With A Saucepan Over The Sea; Quaint And Delicious Recipes From The Kitchens Of Foreign Countries, Selected And Comp. By Adelaide Keen., Boston, Little, Brown, and Company, 1902.
- Cushing, Frank Hamilton. Zuni Breadstuff., New York: Museum of the American Indian, Heye Foundation, 1920.