The University of Southern Mississippi

MCCP Bibliography

Anglin, Mary K. “A Question of Loyalty: National and Regional Identity in Narratives of Appalachia.” Anthropological Quarterly 65, no. 3 (July 1992): 105-116.

Appadurai, Arjun. “How to Make a National Cuisine: Cookbooks in Contemporary India.” Comparative Studies in Society and History 30, no. 1 (January 1988): 3-24.

Barthes, Roland. “Toward a Psychosociology of Contemporary Food Consumption.” In Food and Culture: A Reader, edited by Carole Counihan and Penny Van Esterik, 28-35. London: Routledge, 2007.

Bégin, Camille. “‘Partaking of Choice Poultry Cooked a La Southern Style’: Taste and Race in the New Deal Sensory Economy.” Radical History Review 2011, no. 110 (Spring 2011): 127-153.

Black, Sarah. “‘Kiddies' Delight’: Children and Community Cookbooks in Australia, 1900–2000.” Food, Culture and Society: An International Journal of Multidisciplinary Research 9, no. 3 (2006): 345-354.

Black, Sarah. “Community Cookbooks, Women and the ‘Building of the Civil Society’ in Australia, 1900-38.” In Dining on Turtles: Food Feasts and Drinking in History, edited by D. Kirby and T. Luckins, 154-70. Basingstoke, England: Palgrave Macmillan, 2007.

Bower, Anne L. "Our Sisters' Recipes: Exploring ‘Community’ in a Community Cookbook.” The Journal of Popular Culture 31, no. 3 (Winter 1997): 137-151.

Bower, Anne L., ed. Recipes for Reading: Community Cookbooks, Stories, Histories. Amherst: The University of Massachusetts Press, 1997.

Bower, Anne L. “Romanced by Cookbooks.” Gastronomica: The Journal of Food and Culture 4, no. 2 (May 2004): 35-42.

Brown, Eleanor and Bob Brown. Culinary Americana: Cookbooks Published in the Cities and Towns of the United States of America during the Years from 1860 through 1960.  New York: Roving Eye Press, 1961.

Carpenter, Barbara, ed. Ethnic Heritage in Mississippi. Jackson: University Press of Mississippi/Mississippi Humanities Council, 2009.

Cobb, James C. The Most Southern Place on Earth: The Mississippi Delta and the Roots of Regional Identity.  Oxford: Oxford University Press, 1994.

Cook, Margaret. America's Charitable Cooks: A Bibliography of Fund-raising Cook Books Published in the United States (1861-1915). Kent, Ohio: n.p., 1971.

Cook, Margaret. “New Jersey's Charitable Cooks: A Checklist of Fund-Raising Cook Books Published in New Jersey (1879-1915).”  The Journal of The Rutgers University Library xxxv, no. 1 (December 1971): 15-26.

Counihan, Carole M. “Food Rules in the United States: Individualism, Control, and Hierarchy.” Anthropological Quarterly 65, no. 2 (April 1992): 55-66.

Deutsch, Tracey. “Memories of Mothers in the Kitchen: Local Foods, History, and Women's Work.” Radical History Review 2011, no. 110 (Spring 2011): 167-177.

Dickins, Dorothy. Changing Pattern of Food Preparation of Small Town Families in Mississippi. State College: Mississippi State College, Agricultural Experiment Station, 1945.

Dickins, Dorothy. Some Factors Related to Food Preparation. State College: Mississippi State College, Agricultural Experiment Station, 1946.

Dickins, Dorothy. Traditional Food Preparation Rules. State College: Mississippi State College, Agricultural Experiment Station, 1945.

Draper, Gary. “Dishing Dad: ‘How to Cook a Husband’ and Other Metaphorical Recipes.” In What's to Eat?: Entrées in Canadian Food History, edited by Nathalie Cooke, 257-270.  Montreal: McGill-Queen’s University Press, 2009.

Driver, Elizabeth. “Cookbooks As Primary Sources for Writing History.” Food, Culture and Society: An International Journal of Multidisciplinary Research 12, no. 3 (September 2009): 257-274.

Eves, Rosalyn Collings. “A Recipe for Remembrance: Memory and Identity in African-American Women's Cookbooks.” Rhetoric Review 24, no. 3 (2005): 280-297.

Ferguson, Kennan. “Intensifying Taste, Intensifying Identity: Collectivity through Community Cookbooks.” Signs: Journal of Women in Culture & Society 37, no. 3 (Spring 2012): 695-717.

Ferguson, Priscilla Parkhurst. “Culinary Nationalism.” Gastronomica: The Journal of Food and Culture 10, no. 1 (Winter 2010): 102-109.

Fox, Jon E., and Cynthia Miller-Idriss, “Everyday Nationhood.” Ethnicities 8, no. 4 (December 2008): 536-563.

Gabaccia, Donna R. “Italian-American Cookbooks: From Oral to Print Culture.” In American Woman Italian Style: Italian Americana's Best Writings On Women, edited by Carol Bonomo Albright and Christine Palamidessi Moore, 133-141.  New York: Fordham University Press, 2010.

Gillespie, Angus K. “A Wilderness in the Megalopolis: Foodways in the Pine Barrens of New Jersey.” In Ethnic and Regional Foodways in the United States: The Performance of Group Identity, edited by Linda Keller Brown and Kay Mussell, 145-168. Knoxville: University of Tennessee Press, 1984.

Jansson, David R. “American National Identity and the Progress of the New South in National Geographic Magazine.” Geographical Review 93, no. 3 (July 2003): 350-369.

Kelly, Alison P. “Choice Receipts from American Housekeepers: A Collection of Digitized Community Cookbooks from the Library of Congress.” The Public Historian 34, no. 2 (Spring 2012): 30-52.

Lassiter, Matthew D., and Joseph Crespino, eds. The Myth of Southern Exceptionalism. Oxford: Oxford University Press, 2009.

Matthews, Kristin L. “One Nation Over Coals: Cold War Nationalism and the Barbecue.” American Studies 50, no. 3 (Fall/Winter 2009): 5-34.

Mitchell, Janet. “New Zealand Cookbooks As a Reflection of Nutritional Knowledge, 1940-1969.” Nutrition & Dietetics 65, no. 2 (May 2008): 134-138.

Neuhaus, Jessamyn. “The Way to a Man's Heart: Gender Roles, Domestic Ideology, and Cookbooks in the 1950s.” Journal of Social History 32, no. 3 (Spring 1999): 529-555.

Nussel, Jill. “Heating Up the Sources: Using Community Cookbooks in Historical Inquiry.” History Compass 4, no. 5 (September 2006): 956-961.

Ownby, Ted. American Dreams in Mississippi: Consumers, Poverty, & Culture, 1830-1998. Chapel Hill: University of North Carolina Press, 1999.

Palmer, Catherine.  “From Theory to Practice: Experiencing the Nation in Everyday Life.” Journal of Material Culture 3, no. 2 (July 1998): 175-199.

Porsild, Charlene. “A Recipe for New Research.” Montana: The Magazine of Western History 54, no. 2 (June 2004): 64-66.

Rabinovitch, Lara. “A Peek Into Their Kitchens: Postwar Jewish Community Cookbooks in the United States.” Food, Culture and Society: An International Journal of Multidisciplinary Research 14, no. 1 (March 2011): 91-116.

Ransom, Elizabeth. “Constructing Culinary Knowledge: Reading Rural Community Cookbooks.” Food, Culture and Society: An International Journal of Multidisciplinary Research 16, no. 4 (December 2013): 669-89.

Resor, Cynthia Williams. “Using Community Cookbooks As Primary Sources.” Social Education 75, no. 1 (January 2011): 30-35.

Swain, Martha H., Elizabeth Anne Payne, and Marjorie Julian Spruill, eds. Mississippi Women: Their Histories, Their Lives, vol. 2. Athens: University of Georgia, 2010.

Theophano, Janet. Eat My Words: Reading Women's Lives Through the Cookbooks They Wrote. New York: Palgrave, 2002.

Tobias, Steven M. “Early American Cookbooks as Cultural Artifacts.” Papers on Language and Literature 34, no. 1 (January 1998): 3–19.

Van Willige, John. Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture. Lexington: University Press of Kentucky, 2014.

Walton, Shana, and Barbara Carpenter, eds. Ethnic Heritage in Mississippi: Twentieth Century. Jackson: University Press of Mississippi/Mississippi Humanities Council, 2012.

Williams, Brett. “The Concept of Community.” Reviews in Anthropology 31, no. 4 (Fall 2002): 339-350.

Williams, Jacqueline. “Much Depends on Dinner: Pacific Northwest Foodways, 1843-1900.” The Pacific Northwest Quarterly 90, no. 2 (Spring 1999): 68-76.

Zafar, Rafia. “The Signifying Dish: Autobiography and History in Two Black Women's Cookbooks.” Feminist Studies 25, no. 2 (Summer 1999): 449-469.

 

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