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Kentucky's Cookbook HeritageTwo Hundred Years of Southern Cuisine and Culture$
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John van Willigen

Print publication date: 2014

Print ISBN-13: 9780813146898

Published to Kentucky Scholarship Online: January 2015

DOI: 10.5810/kentucky/9780813146898.001.0001

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New Foods and New Roles

New Foods and New Roles

World War II

Chapter:
(p.109) Chapter Five New Foods and New Roles
Source:
Kentucky's Cookbook Heritage
Author(s):

John van Willigen

Publisher:
University Press of Kentucky
DOI:10.5810/kentucky/9780813146898.003.0006

The contextualizing narrative that is common in today’s cookbooks first appeared in the 1940s. Early examples were found in the cookbooks of Louisvillian Marion Flexner, who stressed her family cooking experiences and the cultural context of foods and recipes. In this chapter, wartime food rationing and the new foods associated with the war effort are also discussed.

Keywords:   narrative cookbooks, rationing, new foods

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