Culture and Cooking: Or, Art in the Kitchen

Culture and Cooking: Or, Art in the Kitchen

by Catherine Owen
     
 

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Catherine Owen's 1881 "Culture and Cooking" is not a recipe book, per se, but rather an attempt to help readers understand food. She explains the processes of why recipes work and aims to elevate cooking in American to an art form, rather than a utilitarian, daily process of feeding the body. The recipes she does provide are written like a work of

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Overview

Catherine Owen's 1881 "Culture and Cooking" is not a recipe book, per se, but rather an attempt to help readers understand food. She explains the processes of why recipes work and aims to elevate cooking in American to an art form, rather than a utilitarian, daily process of feeding the body. The recipes she does provide are written like a work of literature, rather than a listing of ingredients and directions, to give readers a thorough understanding of cookery, so that American cooks will begin (like the French) to see cooking as an art.

Product Details

ISBN-13:
9781429012515
Publisher:
Applewood Books
Publication date:
07/01/2008
Series:
Cooking in America Series
Pages:
132
Product dimensions:
6.00(w) x 9.00(h) x 0.30(d)

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Meet the Author

Catherine Owen is an Edmonton-based poet (formerly of Vancouver) whose work has been published in national and international journals such as "Queen's Quarterly" and "Poetry Salzburg". Her first book "Somatic: The Life and Work of Egon Schiele" (Exile Editions, 1998) was nominated for the Gerald Lampert Award while her second, "The Wrecks of Eden" (Wolsak and Wynn, 2002) was short listed for the BC Book Prize. Her most recent collections are "Cusp/detritus" (Anvil Press, 2006) and "Shall: ghazals" (Wolsak and Wynn, 2006). Her work has also appeared in the anthologies "A Practice of Spirit" (St Thomas Poetry Series 2002) and a collection of tributes to Joe Rosenblatt (Guernica Editions 2005).

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