My friend Don Lindgren from Rabelais – Fine Books on Food & Drink made an offhanded comment in conversation about why chaffing dishes and their attendent cookbooks were so popular from about 1880s – 1920s or so.  Basically the US population had begun migrating from central family structures into the cities where the college dorms, rooming more »

Another subset of my cookbook collection turns out to be books and pamphlets with sardine recipes.   About half the readers just made a face.  At some point towards the end of the 20th century, the idea of eating Sardines took on a distasteful image in the media and the mind of many Americans. I can’t more »

A subset of my cookbook collection are British cookbooks of a certain vintage. The UK post war economy grew much slower than the US economy, as rationing continued into the 50s, sugar and butter didn’t end until 53 and 54. Frugality in British cookbooks was a selling feature, whereas in post war American cookbooks it more »